PREHEAT OVEN to 180*.

Mise en Place
◻Brush the bottom of the dish with sunflower oil (1 tbsp.).
◻︎Pick up the chicken from the packaging and place them in the dish.
Marinade: ◻︎Peel the skin off the ginger and grate the ginger.
Chop: ◻︎ garlic ◻︎ rawits◻︎ red lombok.
Mix together: ◻︎ ketchup (salt&sweet) ◻︎ pepper ◻︎ ginger ◻︎ garlic
◻︎drumsticks◻︎cover the dish with aluminium foil.
◻︎Marinade soak for 2 hours in a cool place (not in the refrigerator).

Make sauce:
◻︎Cut the onion finely◻︎Set the heat on high so that the pan is hot enough.
◻︎Add oil to the pan and then: ◻︎onion ◻︎tomato puree, fry together. 
◻Stir gently for about 10 minutes.
◻︎On a gentle heat, put the sauce with a lid on the wajang. 
◻︎Then add the brown sugar and add ◻︎10 minutes of gentle simmering.
◻Take the lid off the pan and let the sauce cool down well. 

◻Remove the aluminium foil from the oven dish (chicken fingers).
◻Mix the cooled sauce together, in the marinade, with the chicken kebabs.
◻︎Let this stand for 15 minutes.
◻Mix everything through the chicken kebabs again.
◻Put the dish into the preheated oven (approx. 30 min.).
◻In between, flip the chicken drumsticks over and over. 
The dish ready. Enjoy your happy meal!