Sweet Sticky Asian Baked Chicken Recipe Is a Winner Chicken Dinner by Chef Gigi
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Who can resist a hot, sticky chicken drumstick? Not me! This sweet and sticky chicken recipe is loaded with Asian flavor you'll be craving for days. The baked chicken recipe is also loaded with healthy protein (check out the health benefits of protein).
Here is your shopping list for this high-protein dinner recipe: chicken drumsticks, vegetable oil, sesame oil, Chinese five spice powder, hoisin sauce, sweet chili sauce, honey, rice vinegar, chicken broth, fresh ginger and fresh garlic. If you like cilantro, grab a bunch for garnishing.
The baked chicken legs are seasoned with five-spice powder, salt and pepper before being baked until cooked through. While the chicken bakes, make the sauce by blending the hoisin sauce, chile sauce, honey, rice vinegar, chicken broth, fresh ginger, garlic and sesame oil in a blender. Pour the sauce into a saucepot and gently simmer for about five minutes or until it thickens up. Toss the cooked chicken drumsticks with the sauce and bake until rich and sticky. Yum!
Serve these saucy chicken drumsticks recipe as an appetizer or with rice and a vegetable for a complete dinner.
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Ingredients
- 3 pounds chicken drumsticks
- 2 tablespoons vegetable oil
- 1 teaspoon Chinese five-spice powder
- 3/4 cup hoisin sauce
- 1/4 cup sweet chili sauce
- 1/4 cup honey
- 1/4 cup unseasoned rice vinegar
- 1/4 cup chicken broth
- 1- to 2-inch knob fresh ginger, roughly chopped
- 4 large garlic cloves, peeled and smashed
- 2 teaspoon sesame oil
- 1 bunch cilantro, chopped fine, for garnish (optional)
- 1/4 cup toasted black and white sesame seeds, for garnish (optional)
Here's how to make it:
- In a large bowl, mix the oil with the five-spice powder, salt and pepper. Add the chicken and toss. Arrange the chicken on a foil-lined baking sheet sprayed with nonstick cooking spray. Roast for about 35 minutes in a preheated 400-degree F oven, turning occasionally, until cooked through to 165 degrees F internal temperature. (If you don't like chicken legs, try this recipe with chicken thighs, chicken wings or chicken breasts. Keep in mind that this will affect cooking time.)
- While chicken is baking, in a standing blender or food processor, combine the hoisin sauce, chile sauce, rice vinegar, broth, ginger, garlic and sesame oil. Puree until very smooth. Transfer to a saucepan and simmer until slightly thickened, 5 to 8 minutes.
- Transfer the cooked chicken legs to a bowl and toss with the warm sauce until completely coated. Place on a new lightly prepared foil-lined baking sheet and broil 6 to 8 inches from the heat, brushing with the sauce and turning occasionally, until glazed and sticky. Garnish with fresh cilantro, if desired. Serve. Store any leftover chicken in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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