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Sweet and Savory Asian Chicken Drumsticks (香甜雞腿):
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Source: http://utry.it/2013/04/sweet-and-savory-asian-chicken.html
| 15 | chicken drumsticks, (total around 3 pounds) |
| 2 tablespoons | Fish Sauce |
| 1/4 cup | homemade low sugar Orange Marmalade |
| 2 | Green Onion, chopped |
| 1/4 cup | Brown Sugar |
| 1 | Meyer lemon, juiced |
| 1 teaspoon | ShaoHsing rice wine |
| 6 tablespoons | low sodium Soy Sauce |
| 1 inch | fresh Ginger, peeled and thinly sliced |
| 3 cloves | Garlic, minced |
| 2 | Shallots, finely diced |
| 1/2 teaspoon | Sesame oil |
| 2 teaspoons | Chicken Bouillon |
| 1 tablespoon | Peprika |
| 1/2 teaspoon | Red Pepper Flakes |
| 1/4 teaspoon | White Pepper |
| 1 teaspoon | toasted sesame seeds for garnish, optional |
In a large (1 gallon) freezer safe ziploc bag, place all the marinade ingredients into the bag (except the chicken drumsticks and sesame seeds) and mix well. Next, add the drumsticks into the ziploc bag. Squeeze out as much air as possible and seal the bag. Move the drumsticks around so everyone is coated with the marinade.
Place the ziploc bag of drumsticks in a plastic container (to prevent leakage) and keep it in the fridge to marinade overnight. When ready to cook, take the chicken drumsticks out to room temperature for 30 minutes before cooking to take some chills off. Preheat the oven to 375 degree F. Line a baking sheet with foil and place the drumsticks onto the baking sheet in alternate directions with a little bit space between each one for even cooking.
While the drumsticks are roasting, pour the marinade into a small sauce pan and cook it on low heat until the liquid reduced by half. Roast the drumsticks for 35 minutes, then, brush the reduced marinade onto each drumstick as a glaze and roast for another 5 minute, or until the internal temperature reaches 165 degree F. Place chicken drumstick onto serving plate, sprinkle toasted sesame seed and enjoy.
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