Sticky Chicken Drumsticks in Chinese Plum Sauce
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
50 mins
-
Total Time
55 mins
-
Servings
4
-
Calories
568 kcal
-
Course
Dinner
Sticky Chicken Drumsticks in Chinese Plum Sauce
Description
This recipe uses large chicken drumsticks marinated in a mix of plum sauce, brown sugar, soy sauce, hoisin, garlic, ginger, and Chinese five-spice powder that combines sweet, savory, and aromatic flavors. The chicken is marinated for an hour or more, or the marinating step can be skipped with extra basting later to build flavor and a sticky glaze.
Baked at 180°C (350°F), the drumsticks are basted several times with the reserved marinade and tray juices to create a glossy, sticky coating. This repeated basting locks in moisture and enhances the rich plum flavor. The dish is finished with a sprinkle of sesame seeds and chopped scallions, which add a subtle crunch and freshness.
Sticky Chicken Drumsticks pair well with steamed vegetables or rice, making for a balanced meal. The recipe notes practical tips for marinating, baste application techniques, and considerations for freezing prepared chicken with marinade. The plum sauce recommended is Fountain brand, though substitutions can work.
Ingredients
- 1.2kg / 2.4lb chicken drumsticks 8 drumsticks, large
Plum Marinade / Glaze
- 3/4 cup plum sauce Note 1, 185 ml, Fountain brand
- 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
Garnish (optional)
- sesame seeds
- scallions finely chopped
Instructions
- 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).
- Preheat oven to 180C/350F (all types).
- Line a tray with baking paper / parchment paper (or foil then spray with oil).
- Transfer chicken to tray, shaking off excess marinade. RESERVE Marinade.
Baking & Basting (Total bake time: 50 min)
- Bake chicken for 20 minutes.
- Remove from oven. Spoon / slather / brush with reserve marinade (generously!) (Note 4). Bake for 10 minutes.
- Remove from oven and TURN chicken. Baste again using tray juices and reserved marinade. Bake for 10 minutes.
- Remove from oven and baste again (very generously!) using tray juices and reserved marinade. Bake for 10 minutes.
- Remove chicken from oven and scrape/brush tray juices onto chicken (don't waste free flavour!).
- Sprinkle with sesame seeds and shallots/scallions if using. I served it with rice and steamed broccolini.
Notes
- Fountain Plum Sauce is recommended for its authentic flavor but can be substituted if unavailable.
- Chinese Five Spice adds aromatic depth and is widely available in spice sections of supermarkets.
- Marinating can be skipped if basting generously during baking; cutting shallow gashes in drumsticks helps marinade penetrate more deeply.
- When basting with a brush, dab rather than brush to apply more glaze; using a spoon to spread helps maximize coating.
- Retain and brush all pan juices on the drumsticks at the end to preserve flavor.
- Both marinated raw chicken and cooked drumsticks freeze well; freeze with marinade juices for best results and thaw in the refrigerator before reheating.
- Nutrition estimates exclude rendered chicken fat lost during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Serving | 320g | |
| Calories | 568cal | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
