Sticky Chicken Drumsticks in Chinese Plum Sauce
Total Time
55 minutes
Prep Time
5 minutes
Cook Time
50 minutes
Rating
4.98 out of 5 stars
(40)
Ingredients
4 servings
- 1.2kg / 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
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Preparation
Step 1
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).
Step 2
Preheat oven to 180C/350F (all types).
Step 3
Line a tray with baking paper / parchment paper (or foil then spray with oil).
Step 4
Transfer chicken to tray, shaking off excess marinade. RESERVE Marinade.
Step 5
Baking & Basting (Total bake time: 50 min)
Step 6
Bake chicken for 20 minutes.
Step 7
Remove from oven. Spoon / slather / brush with reserve marinade (generously!) (Note 4). Bake for 10 minutes.
Step 8
Remove from oven and TURN chicken. Baste again using tray juices and reserved marinade. Bake for 10 minutes.
Step 9
Remove from oven and baste again (very generously!) using tray juices and reserved marinade. Bake for 10 minutes.
Step 10
Remove chicken from oven and scrape/brush tray juices onto chicken (don't waste free flavour!).
Step 11
Sprinkle with sesame seeds and shallots/scallions if using. I served it with rice and steamed broccolini.
Step 12
Save recipe for the next time?
