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.
copyright © kayotickitchen.com
Feb 2, 2010

Crash Hot Orange Potatoes

I still remember the first time I ran into these beauties: Crash Hot Potatoes. It was near the end of 2007 and I’d just gotten hooked on reading all these great food blogs. Yet somehow this recipe reeled me in from the very first moment I laid eyes on it here, in a British food blog called: A Wee Bit of Cooking. I was fascinated. It looked so simple, innovative and different….