Cooked - Asian Chicken Lollipops

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Asian Chicken Lollipops

4.0

1.5 lb / 500 - 750g chicken drumsticks (, frenched)

3 cloves garlic (, minced)

2 tsp ginger (, freshly grated)

2 tbsp soy sauce

2 tbsp tomato ketchup

2 tbsp Oyster sauce

1 ½ tbsp Chinese cooking wine OR Mirin

3 tbsp Sriracha ((adjust spiciness to taste))

2 tbsp brown sugar

1 tsp sesame oil

2 tsp oil

Sesame seeds (optional for topping)

Finely sliced shallots / green onions (optional for topping)

Finely sliced red chilies (optional for topping)

Directions
Preheat the oven to 400 degrees F (200 degrees C), place baking pan on the middle oven rack.
Create "lollipops" by placing each chicken drumstick on a cutting board, cutting the non-meat end around the bone with a knife (the white tendon is tough and will require a bit effort to cut off ); holding the bony end with one hand, pushing the meat up and toward the meaty end with the other hand. (Scrape the exposed bone with the knife to remove any flesh.)
Mix Marinade ingredients.
Transfer the drumsticks into a large ziplock bag.
Pour the sauce mixture over the drumsticks in the bag.
Seal and place the bag in the fridge, marinate for at least 3 hours, preferably 6-8 hours (no more than 12 hours).
Transfer the marinated drumsticks onto a plate, and wrap their bony ends with small pieces of foil.
Line a baking pan with foil, and place the drumsticks on the foil.
Bake for 20 minutes.
Remove the baking pan from the oven and let it sit for 2-3 minutes.
Move the drumsticks onto a plate, and garnish with chilies, shallots, and sesame seeds if desired. Serve with white rice and slices of cucumber.

Course🍤Appetizer

Diets🥩Carnivore...

Category🥟Appetizer

CuisineAsian

Occasions🏈Game Day🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 126 weeks ago

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