Thai-style Baked Chicken Drummettes with Cashew Sauce and Green Papaya Slaw

Hello, steemians. This is my first ever post, and I decided to share a recipe I developed during my time training as a cook. Enjoy!

Chicken drummettes (makes 24-30)
Marinade:
½ cup of honey
5 tbsp. soy sauce
3 tbsp. fish sauce
3 tbsp. lime juice
1 tbsp. dried chili flakes
2 tbsp. sriracha
4 cloves of garlic, finely minced
½ tsp ground coriander seeds
Preparation:
Mix together all marinade ingredients. Place drummetes in a sealable container, cover with the mix and marinate for at least 6 hours. Bake in a foil-covered tray at 180°C (350°F) for 45 minutes, brushing with the remainder of the marinating mix halfway through cook time.

Cashew sauce
200g unsalted, roasted cashews
¼ cup of hot water
1 tbsp. fresh ginger, grated
2 tbsp. lime juice
1 tbsp. fish sauce
1 tsp. soy sauce
3 tbsp. honey
1 tsp. hot chili flakes
Preparation
Process the cashews to a paste that retains some small pieces (not to a smooth puree). Mix in the water, ginger, lime juice, fish sauce, soy sauce, honey and chili flakes. Stir until fully incorporated. If too thick, correct the texture with a bit more hot water. Adjust seasoning with fish sauce, lime or honey.

Green Papaya Slaw
½ medium green papaya, shredded
4 medium green mangoes, finely julienned
½ medium carrot, finely julienned
8 basil leaves, chiffonade
½ red onion, plumed
2 radishes, julienned
1 thai chili, thinly sliced
10 string beans, blanched and cut into 2 cm pieces
½ cup salted, roasted cashews, coarsely chopped

Dressing
1 ¼ cup fresh lime juice
4 tbsp. fish sauce
3 tbsp. soy sauce
1 tbsp. sesame oil
4 tbsp. honey
1 tbsp. sriracha
Dried chili flakes
Finely chopped fresh cilantro
Preparation
Mix together all dressing ingredients, set aside.
In a large bowl, place the papaya and cover with dressing. Marinate for at least 10 minutes.
Add mango, carrot, basil, onion, radish, chili and string beans. Adjust the amount of dressing to ensure all vegetables are seasoned.

Serving:
Sauce the bottom of the plate with cashew sauce and place drummettes on top of the sauce. Place salad next to drummettes and sprinkle chopped, roasted, salted cashews. Plate may also be decorated with cilantro and/or red chili oil.