Sticky Chicken Drumsticks in Chinese Plum Sauce
A fantastic one for midweek and a crowd pleaser! These sticky chicken drumsticks are baked in the oven until tender, and basted with an incredible Chinese plum sauce which is sweet with a touch of tang and the beautiful fragrance of plum. See notes for skipping the marinating time!
Foto: RecipeTin Eats — Nagi | RecipeTin EatsIngredients
- 1.2 kg / 2.4lb large chicken drumsticks ((8 drumsticks))
- 3/4 cup / 185ml Fountain Plum Sauce ((Note 1))
- 1/3 cup brown sugar ((can reduce to 1/4 cup))
- 1/4 cup soy sauce ((all purpose or light, not dark soy sauce))
- 2 tbsp Hoisin Sauce
- 2 cloves garlic, (minced)
- 1/2 tsp ginger, (minced)
- 1/2 tsp Chinese Five Spice Powder ((Note 2))
- Sesame seeds
- Finely chopped scallions
Steps
Place Marinade ingredients in a ziplock bag (or bowl) and mix. Add chicken and massage to coat in the Marinade. Refrigerate for 1 hour (see Note 3 for skipping this).
Preheat oven to 180C/350F (all types).
Line a tray with baking paper / parchment paper (or foil then spray with oil).
Transfer chicken to tray, shaking off excess marinade. RESERVE Marinade.
Bake chicken for 20 minutes.
Remove from oven. Spoon / slather / brush with reserve marinade (generously!) (Note 4). Bake for 10 minutes.
Remove from oven and TURN chicken. Baste again using tray juices and reserved marinade. Bake for 10 minutes.
Remove from oven and baste again (very generously!) using tray juices and reserved marinade. Bake for 10 minutes.
Remove chicken from oven and scrape/brush tray juices onto chicken (don't waste free flavour!).
Sprinkle with sesame seeds and shallots/scallions if using. I served it with rice and steamed broccolini.
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