I found a really good deal on chicken drumsticks so I snagged a pack. The meat was so incredibly tender and delicious! This recipe would also work great with chicken thighs or wings.
Chicken:
4 lbs Chicken Drumsticks
1 teaspoon Chinese Five Spice
1 teaspoon Turmeric
1 Tablespoon Smoked Paprika
1 teaspoon Ancho Chile Powder
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
½ teaspoon Cumin
Salt and Pepper to taste
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Sauce:
1 ½ cups Soy Sauce
2 cups Chicken Broth
1 Tablespoon Fish Sauce
¼ cup Rice Wine Vinegar
1 ½ cups Brown Sugar
1 Tablespoon Sesame Oil
3 Garlic Cloves; mashed to paste
1 Tablespoon Fresh Ginger; grated
1 teaspoon Garlic Chile Paste
1 teaspoon Mustard Powder
2 Tablespoons Cornstarch
¼ cup cold water
- Preheat oven to 425°F.
- Rinse the chicken and pat dry. In a small bowl, combine the spices for the chicken and mix. Add the blended spices and the chicken to a gallon sized ziplock bag and toss until evenly coated.
- Place the chicken on a baking sheet, skin side up, and bake for 45 minutes.
- Meanwhile, heat a large saucepan over medium heat and add all of the sauce ingredients minus the cornstarch and cold water. Bring to a boil, then reduce heat to low, cover and simmer for 25-30 minutes.
- 10 minutes before the chicken is done, whisk together the cornstarch and water. Pour the mixture into the saucepan and continue to whisk until thickened.
- Remove the chicken from the oven and use a basting brush to coat the chicken with the sauce. Garnish with sesame seeds or chopped scallions.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 