Ingredients
Method
1.Using a sharp knife, score thickest part of chicken in a crisscross pattern 1cm apart. Place chicken in a medium bowl. Combine ketjap manis, oyster sauce, ginger and sesame oil in a small bowl. Add half the marinade to chicken; toss to coat. Cover with plastic food wrap; chill for 30 minutes to marinate.
2.Preheat barbecue grill to moderate. Cook and turn chicken, basting regularly with remaining marinade for 10-15 minutes or until cooked. Transfer to a serving plate. Sprinkle with sesame seeds. Serve topped with onion and carrot.
For maximum flavour, marinate chicken a day ahead; keep covered in the fridge.
Note