Sweet and Sour Chicken Drumsticks Recipe

Ingredienti

• 5 bone-in, skin-on chicken drumsticks, approximately 1 1/2–2 pounds
• 1 tablespoon neutral cooking oil
• 2 tablespoons brown sugar
• 5 cloves garlic, smashed
• 2–3 thin slices fresh ginger, optional
• 2 tablespoons michiu or Chinese rice cooking wine
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 3 tablespoons unseasoned rice vinegar or Chinese black vinegar
• 1–2 red chili peppers, chopped, optional
• 1 to 1 1/4 cups hot water, or as needed
• 2 green onions, cut into 1-inch pieces

Preparazione

1. 1

   Brown the chicken: Pat the drumsticks dry. Heat...: Brown the chicken: Pat the drumsticks dry. Heat the oil in a wide pan over medium heat. Add the drumsticks and cook for approximately 3–4 minutes per side, until lightly browned. The chicken does not need to be cooked through.

2. 2

   Add the aromatics: Reduce the heat to low....: Add the aromatics: Reduce the heat to low. Add the garlic, ginger, and brown sugar around the chicken. Cook for about 30 seconds to 1 minute, gently stirring the garlic and sugar around the drumsticks until fragrant and the sugar begins to dissolve.

3. 3

   Add the seasonings: Add the michiu, light soy...: Add the seasonings: Add the michiu, light soy sauce, dark soy sauce, vinegar, and optional chili peppers. Turn the drumsticks in the sauce to coat.

4. 4

   Simmer: Add enough hot water to come about...: Simmer: Add enough hot water to come about halfway up the sides of the drumsticks. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 25–30 minutes, turning the chicken halfway through.

5. 5

   Reduce the sauce: Once the chicken is cooked...: Reduce the sauce: Once the chicken is cooked through and tender, remove the lid. Increase the heat to medium and simmer for another 8–12 minutes, turning the drumsticks occasionally, until the sauce reduces and becomes glossy enough to coat the chicken.

6. 6

   Finish: Add the green onions and stir them...: Finish: Add the green onions and stir them into the sauce. Turn off the heat and serve with steamed white rice, spooning extra sauce over the top.