Hähnchenkeulen mit Sriracha und Pflaume

Zutaten

• 8 to 10 drumsticks
• 1 clove garlic (grated)
• 1 teaspoon ginger paste
• 1/2 cup water
• 1/3 cup plum jam (or preserves)
• 3 tablespoons low-sodium tamari
• 1 1/2 tablespoon rice vinegar
• 3/4 teaspoon sriracha
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon white pepper
• 1 tablespoon toasted sesame seeds (for garnish)
• 2 green onions (sliced, for garnish)

Zubereitung

1. 1

   Place the chicken drumsticks out onto the counter a good 30 minutes in advance --so they aren't extremely cold and easy to handle. Then peel the skin back a little bit (towards the smaller joint), using a piece of paper towel to grip the skin and pull it the rest of the way off. Repeat with the remaining drumsticks.

2. 2

   In a small bowl add the garlic, ginger, water, plum preserves, tamari, vinegar, Sriracha, toasted sesame oil and white pepper. Whisk to combine.

3. 3

   Heat a 10 to 12-inch skillet on medium heat. Pour in the sauce, add the chicken thighs and cover and cook for 10 minutes.

4. 4

   Use tongs to turn the drumsticks, cover and cook for an additional 15 minutes.

5. 5

   Uncover, turn the chicken drumsticks and cook (uncovered) for 10 to 15 minutes or until the chicken is fully cooked and the sauce has reduced and has thickened, spooning the glaze over top every so often.

6. 6

   Plate the drumsticks onto a platter or individual plates and spoon any remaining sauce overtop. Sprinkle with toasted sesame seeds and sliced green onions for garnish.