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  1. Home
  2. Food

Sticky Chinese Chicken Drumsticks

Just $2.50 per serve! - by Barbara Northwood
  • 15 May 2018
Prep: 15 Minutes - Cook: 60 Minutes - Serves 4
Proudly supported by

Omit sriracha sauce for a milder flavour. We used SPC bottled savoury plum sauce. Adding water to the pan stops the glaze from burning and creates a sticky sauce.

Ingredients

8x150g medium chicken drumsticks (1.2kg)
1⁄2 cup water
Steamed jasmine rice, to serve
Sliced red chilli and green spring onions, 
to garnish

STICKY GLAZE
1∕3 cup savoury plum sauce
1⁄4 cup sweet chilli sauce
1⁄4 cup soy sauce
2 tsps bottled chopped ginger
3 cloves garlic, crushed
2 tsps sriracha chilli sauce

Method

  1. To make glaze, combine all ingredients in a large bowl. Add chicken. Toss well to coat.

  2. Pour water into a large, non-stick roasting pan. Arrange chicken in a single layer over base of pan, scrapping in any glaze left in bowl.

  3. Cook in a moderate oven (180C), brushing glaze in pan over chicken about every 20 minutes, for about 50 minutes to 1 hour, or until the drumsticks are cooked through.

  4. Serve chicken with rice. Garnish with combined chilli and onions.

This recipe originally appeared on New Idea Food

Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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