Chinese Style Barbecue Marinated Chicken Drumsticks

Mmm…  sticky, sweet and tangy.  Who doesn’t like barbecue sauce?  Chicken, plentiful and easy to prepare, why not combine the two, together?  And with that thought in mind, and inspired partially by last months bbq ribs recipe, this leads us onto this weeks recipe.  You don’t need to restrict yourself to just the drumsticks, I went for convenience and the fact they were cheap to buy, feel free to mix and match with different cuts, such as wings, thighs and breast for a leaner option, though I’d probably keep the skin on for that slight crispy factor you get, when the good sauce, starts to caramelise and fill the room with that sweet, sweet aroma.

So simple, yet satisfying.

So simple, yet satisfying.

MAIN INGREDIENTS

1 kg of chicken pieces
2 tablespoons rice bran oil oil
1 teaspoon Chinese five-spice powder
salt and freshly ground black pepper

MARINATE

2 tablespoons minced fresh ginger
2-3 cloves garlic finely minced
200 mls of hoisin sauce
75 mls of chicken stock
50 mls of rice wine vinegar
50 mls of sweet chilli or regular
1 teaspoon toasted sesame oil
Toasted sesame seeds (optional)

Finger Licken' Good

Finger Lickin’ Good

METHOD

–  The most important element in cooking the chicken pieces, is to make sure you’ve pierced the chicken as many times as you can, in order to get the flavour into meat.  Don’t be shy…  go postal on those pieces

It's alright to ventilate the bird.

It’s alright to ventilate the bird.

–  Next mix together the rice bran oil, five spice, salt and pepper.

Wet rub and nubs

Wet rub and nubs

–  I like to take a pretty hands on approach to my dishes, so feel free to massage that good oil, into the chicken pieces, coating them and then let it rest to absorb some of that five spice goodness while you move onto the marinate.  Feel free to pop the oven on at 220 degree’s celsius on a fan bake.

Rub down and soaking up the spiced goodness

Rub down and soaking up the spiced goodness

–  Next mince up the garlic and ginger finely, to help make the marinate a little more consistent.

Got root?

Got root?

– Now pour the minced roots, hoisin sauce, chilli sauce,  rice wine vinegar, chicken stock, and  sesame oil into a blender and in no time you’ll have our barbecue sauce, ready and waiting.

Can I blend it?

Can I blend it?

– Transfer the sauce to a small saucepan and reduce it down for 5 minutes, so that it thickens.

It going to taste better than it looks

It going to taste better than it looks

– By this time, your oven should be warm enough, and you can place the chicken pieces in the oven for 35 minutes.  While you wait, treat yourself to a glass or two of wine, effort should come with reward.

– After 35 minutes or you’ve emptied the bottle, time to pop the chicken out temporarily and give those pieces a good coating in the barbecue sauce, making sure you coat the pieces well

Marinated Marvels

Marinated Marvels

– Place the pieces back in the oven for another 10 minutes and that lovely caramelisation effects from the hoison sauces sugars should kick in and you’re going to find it hard to share these bad boys.

– Once ready, sprinkle with a little sesame seed and voilà…

Sticky, Tangy and Delectable

Sticky, Tangy and Delectable

–  …  pair those fresh flavours with some rice and vegetables and you’ve got yourself a simple meal to share if you can.

Do I have to share?

Do I have to share?

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About techdevourer

My little website that started off as a food and technology site and somehow became all about the food. Look around, kick back and read, my sporadic musings, informal writing's and occasional typos.

Posted on June 1, 2015, in Food, Recipe and tagged , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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