Feb 3, 2010

Oriental Sticky Drumsticks

Oriental Sticky Chicken



This is the secret recipe for my sticky oriental drumsticks. Since secrets are overrated anyway, here’s me, spilling the beans on the world wide web! Usually we make these during summer—I’ll reduce and cook down the marinade (read; I boil the heck out of it) and baste the drumsticks while BBQ’ing them, it’s finger-licking delicious! But I figured, with Super Bowl Sunday right around the corner, I’d give them the ole oven test.

I wasn’t sure how this would pan out, seeing as I’ve never cooked them this way, but those fiery little suckers didn’t let me down! Far from it, they were great! Just a little bit of everything all rolled into one. Crispy, sweet, fragrant and spicy—everything a self-honoring drumstick could ever hope to be… and then some.

Ingredients:

2 pounds drumsticks
fresh ginger (thumb size)
2 garlic cloves
1/2 tsp orange zest
2 tbsp orange juice
1/2 tsp Chinese five spice
1 chili pepper
1 tsp sesame oil
1/4 cup mirin (or dry sherry)
1/2 cup honey
2 tbsp fish sauce
5 tbsp soy sauce



Directions:

Few of the things I’m using: fresh ginger, red chili pepper and garlic. The new holy trinity of cooking, as far as I’m concerned.

Oriental Sticky Chicken



Grate a thumb-size piece of fresh ginger.

Oriental Sticky Chicken



Also grate two garlic cloves and finely chop the chili pepper. This will add a nice bit of warmth, but feel free to tone it down a little if you’re not into spicy foods, like we are.

Oriental Sticky Chicken



Another big flavor maker is orange. Wash and grate 1/2 a tsp orange zest and squeeze in 2 tbsp of the juice.

Oriental Sticky Chicken



Add 1/2 a tsp Chinese five-spice powder, 1 tsp sesame oil, 2 tbsp fish sauce, 5 tbsp soy sauce, 1/4 cup Mirin (or go for medium dry sherry) and 1/2 a cup honey. Mix it all up.

Oriental Sticky Chicken



This was exactly 1 kilo (2 pounds) drumsticks. My preferred marinade method is a big Ziploc bag, but an oven tray works fine as well.

Oriental Sticky Chicken



Pour the marinade in with the chicken and leave it in the fridge for at least 3 hours. Preferably longer, overnight even. Make sure to either flip the drumsticks now and then or squeeze the Ziploc bag a little.

Oriental Sticky Chicken



I left mine to marinate for 5 hours and transferred them to an oven dish. Decided right then and there to leave them in the marinade. I’m really good at last-minute decisions.

Oriental Sticky Chicken


Place the drumsticks in a preheated oven and bake at 350F (175C) for half an hour. Make sure to drizzle some marinade over them every 10 minutes or so.

 
This is what mine looked like after 30 minutes of oven time.

Oriental Sticky Chicken



I flipped them over and took out a little more than half the marinade.

Oriental Sticky Chicken


Pop them back in the oven and bake for yet another 30 minutes. You know the drill; make sure to drizzle some marinade on top of them once in a while.

 
Garnish with sesame seeds and chili pepper rings. These are so good, they’re a really nice break from the regular grilled drumsticks, for when you want to try a different flavor. Want to make me really happy? Serve them with large amounts of Chinese Fried Rice.

Oriental Sticky Chicken


Oriental Sticky Drumsticks
Ingredients
  • 2 pounds drumsticks
    fresh ginger (thumb size)
    2 garlic cloves
    1/2 tsp orange zest
    2 tbsp orange juice
    1/2 tsp Chinese five spice
    1 chili pepper
    1 tsp sesame oil
    1/4 cup mirin (or dry sherry)
    1/2 cup honey
    2 tbsp fish sauce
    5 tbsp soy sauce
Directions
  1. Grate a thumb-size piece of fresh ginger and two garlic cloves and finely mince the chili pepper. Wash and grate 1/2 a tsp orange zest and squeeze in 2 tbsp of the juice. Add 1/2 a tsp Chinese five-spice powder, 1 tsp sesame oil, 2 tbsp fish sauce, 5 tbsp soy sauce, 1/4 cup Mirin (or go for medium dry sherry) and 1/2 a cup honey. Mix it all up.

    Put two pounds drumsticks into a Ziploc bag, pour in the marinade and leave it in the fridge for at least 3 hours. Preferably longer, overnight even. Make sure to either flip the drumsticks now and then or squeeze the Ziploc bag a little. After they have marinaded for a while, transfer them to an oven dish. Pour all of the marinade in there as well.

    Place the drumsticks in a preheated oven and bake at 350F (175C) for half an hour. Make sure to drizzle some marinade over them every 10 minutes or so. Flip them over and remove half the marinade. Pop them back in the oven and bake for yet another 30 minutes while drizzling them now and then. Garnish with sesame seeds and chili pepper rings.
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    19 Comments »

    1. 1

      That glaze looks so sticky, sweet, and delicious! Perfect for Super Bowl – or really, any day.

      Cookin' Canuck on Feb 3, 2010 @ 8:48 pm Reply
    2. 2

      I’d say the holy trinity of Asian cooking is spring onions, ginger and garlic and certainly my base for any stir fry. The smell of that combination hitting the hot oil is divine.

      Generally, anything that can take garlic can also take ginger, even strict Mediterranean dishes. You have to try it, it really works.

      karohemd on Feb 3, 2010 @ 9:15 pm Reply
      1. @karohemd:

        As much as I like spring onions in Asian cooking, I don’t use them in every dish. This is a combination that I pretty much start out with every time. Love the flavors together. Maybe we need to call it a holy quartet :)

        Kay on Feb 4, 2010 @ 9:34 am Reply
    3. 3

      OK ya lost me on the fish sauce due to allergies to fish………….suggestion? or leave it out?

      doodles on Feb 4, 2010 @ 2:16 am Reply
      1. @Doodles:

        Just leave it out!

        Kay on Feb 4, 2010 @ 9:32 am Reply
    4. 4

      Those look so good! Pairing it with fried rice makes this meal perfect for homemade “take-out” night we have sometimes. Pictures are drool-worthy!

      Rebecca on Feb 4, 2010 @ 3:35 am Reply
      1. @Rebecca:

        I should be doing a Babi Pangang sauce (sweet & sour) posting soon, because combined with the fried rice and the chicken it’s heaven on a plate.

        Kay on Feb 4, 2010 @ 9:36 am Reply
    5. 5

      Oh man!! These look AMAZING! Bookmarking this one.

      Memoria on Feb 4, 2010 @ 5:35 am Reply
    6. 6

      These look positively sinful!

      Lori on Feb 4, 2010 @ 9:38 am Reply
    7. 7

      wow! looks so delicious!

      PeachRainbow on Feb 4, 2010 @ 2:02 pm Reply
    8. 8

      This looks similar as my asian lime sauce. You should try to use it on some ribs. Delicious !!!!

      Arrisje on Feb 4, 2010 @ 2:54 pm Reply
    9. 9

      I bet my sons would loves those. I will have them read through the recipe to see if they want to try making them.

      Kath on Feb 4, 2010 @ 5:49 pm Reply
    10. 10

      Oh yum! You are invited to bring those to my house this Sunday and watch the Super Bowl with us. Oh…you can bring the family too, of course. I’ll be watching for ya.

      Midlife Slices on Feb 5, 2010 @ 4:33 am Reply
    11. 11

      I like the step-by-step photos you always present. They are not only great as photos but present some additional information you won’t get otherwise.

      Thorsten on Feb 5, 2010 @ 8:56 am Reply
    12. 12

      these gems are marinating for a adternoon snack Sunday!!!

      doodles on Feb 7, 2010 @ 2:12 am Reply
    13. 13

      Do you know Kay? This is THE BEST chicken marinade I’ve tried in my life!!
      …and I wanted to start diet…

      Diana on Feb 10, 2010 @ 11:07 am Reply
    14. 14

      I gave these a shot, but I failed somehow! Instead of being sticky and beautiful like the pictures, mine turned out plain and much too sweet. Maybe the problem was that I tried chicken tenders instead of legs. Not enough fat, you think?

      Love your blog. :)

      Kristina on Feb 10, 2010 @ 4:49 pm Reply
    15. 15

      @Kristina:

      I actually had to look up chicken tenders :)

      I can see why it would be way too sweet when combined with chicken like that. The fat drippings and (crunchy) skin prevent the drumsticks from becoming overly sweet.

      I wouldn’t use this kind of marinade on boneless chicken breasts either.

      Kay on Feb 10, 2010 @ 4:54 pm Reply
    16. 16

      Live and learn!

      Kristina on Feb 18, 2010 @ 12:34 am Reply

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