Kung Pao Chicken Drumsticks.
Did I mention Finger Food Rules?! These sticky sticks were lip smacking good.
Marinate 4 chicken drumsticks for 1-2 hours in Kung Pao sauce, reserving some sauce for basting.
Many recipes I reviewed called for frying the chicken legs before baking. I opted to go for a total baked version, basting along the way. 425 degrees for 45 minutes or until done to your liking when stuck with meat thermometer. We have one of those great meat fork thermometers. If you don’t I recommend the Sharper Image one. And I’d get it today and gift it to the house grill master.
Serve topped with crushed peanuts and sliced scallions. Serve with fingers and napkins.
- 2 garlic cloves minced
- 1 small shallot minced
- 1 tsp. canola oil
- ¼ cup honey
- 2 Tbl. olive oil
- 1 Tbl. grated ginger
- 1 Tbl. rice wine vinegar
- 2 Tbl. soy sauce
- 1 Tbl. brown sugar
- ½ Tbl. sriracha
- 4 chicken drumsticks
- ¼ cup peanuts
- 1 scallion, thinly sliced
- Saute shallot in canola oil until tender, add garlic for 1 minute. Then add remaining ingredients and bring to slow boil then reduce heat and simmer for about 5 minutes until slightly thickened. Cool completely before adding sauce to chicken for marinating.
- Marinate drumsticks in Kung Pao sauce for 1-2 hours, reserving some sauce for basting.
- Preheat oven to 425 degrees. Place chicken legs on a parchment lined baking sheet. Bake for 45 minutes or until done to your liking when stuck with meat thermometer. Baste drumsticks 3-4 times during the cooking time.
- Top with crushed peanuts and sliced scallions.
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