Sticky chicken drumsticks
There’s something about asian flavours that just draws me in every time. I’m not a big fan of the sweet and sour thing but in some special cases, I make an executive decision using my veto powers as the consumer to fall in love with the beautiful flavour. Eating this chicken is one of such cases.
I opted for the brown sugar as against any kind of syrup because of the thick texture it brings. I’m not a fan of runny marinade. It needs to stay where I kept it and do the work I sent it to do. Yes sometimes I bully my ingredients. And it works!
Anyway, just try this recipe. That’s all I’m saying about that!
Ingredients:
8 large chicken drumsticks
For the marinade:
1/3 cup brown sugar
1/4 cup all-purpose or light soy sauce
2 tbsp Hoisin Sauce
3 cloves garlic, minced
1 tsp ginger, minced
1/2 tsp Chinese Five Spice Powder
2 stock cubes
For the pan:
1.2 tbsp oil
Method:
1. Mix marinade ingredients. Add chicken and rub to coat in the Marinade. Refrigerate for 1 hour
2. Preheat oven to 180C
3. Line a tray with parchment paper (or foil then spray with oil)
4. Heat a pan with oil and sear both sides of the chicken until brown. Set the pan aside and save the drippings for the peanut sauce
5. Transfer chicken to tray, shaking off excess marinade. RESERVE Marinade.
6. Bake chicken for 20 minutes.
7. Remove from oven. Spoon/slather / brush with reserve marinade (generously!). Bake for 10 minutes.
8. Remove from oven and TURN chicken to other side. Baste again using tray juices and reserved marinade. Bake for 10 minutes.
9. Remove from oven and baste again (very generously!) using tray juices and reserved marinade. Bake for 10 minutes.
10. Remove chicken from oven and scrape/brush tray juices onto chicken.