Korean chicken drumsticks
11
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Chicken drumsticks are packed with flavour and make a nice change from breast fillet. These are coated in a sticky, spicy glaze, then baked and served with rice and veg.
Ingredients
Chicken drumstick, skinless, raw
8 drumstick(s), edible part
Amoy Light Soy Sauce
2 tablespoon(s)
Vinegar, All Types
1 tablespoon(s)
Sesame Oil
1 teaspoon(s)
Garlic
3 clove(s)
Root Ginger
2 teaspoon(s)
Flying Goose Brand Sriracha Hot Chilli Sauce
5 ml
Light Brown Sugar
2 teaspoon(s)
White basmati rice, dry
240 g
Pak Choi
200 g
Sesame Seeds
2 teaspoon(s)
Instructions
1
Preheat the oven to 190°C, fan 170°C, gas mark 5. Line a small baking tray with kitchen foil.
2
Cut shallow slits into the drumsticks, then put on the prepared baking tray. Combine the soy sauce, vinegar, oil, garlic, ginger, sriracha and sugar in a small bowl, then pour half the sauce over the chicken. Turn to coat then bake for 20 minutes. Turn the chicken and spoon over the remaining sauce. Bake for a further 20 minutes, until the chicken is tender and cooked through and the sauce is slightly sticky. Transfer the chicken to a plate, then cover with kitchen foil and set aside.
3
Pour the pan juices into a small pan and simmer over a medium-low heat for 4 minutes until slightly thickened.
4
Meanwhile, cook the rice to pack instructions until tender, and steam the pak choi over a pan of boiling water for 4-5 minutes.
5
Divide the rice between plates and top with the chicken and pak choi. Drizzle over the reduced pan juices and scatter over the sesame seeds to serve.
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