Kung Pao Chicken Drumsticks
This Asian inspired sauce is sweet, savory and slightly spicy. When cooked, the sauce thickens making it the perfect marinade and basting sauce.
Ingredients
For the sauce...
- 2 Tbl. olive oil
- 1 small shallot minced
- 2 garlic cloves minced
- 1/4 cup honey
- 1 Tbl. grated ginger
- 1 Tbl. rice wine vinegar
- 2 Tbl. soy sauce or coconut aminos
- 1 Tbl. brown sugar
- 1/2 Tbl. sriracha or chili crisp oil
For the chicken...
- 4 chicken drumsticks
- 1/4 cup peanuts
- 1 scallion thinly sliced
Instructions
For the sauce...
- Saute shallot in olive 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.
For the chicken...
- 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.