Growing up in Southern China, chicken drumsticks were the most desirable parts of a chicken. This is because the meat on the drumsticks is juicy and flavorsome, whereas chicken breast meat is thick and it is difficult to infuse flavors into the meat.
I love baking drumsticks in an oven bag – just taste extra juicy and pack of flavors.
Here is my version of an Asian chicken drumstick recipe with soy, ginger, chills, coriander, turmeric, coconut milk, sesame oil and tomatoes.
Recipe is as follow:
- 6 chicken drumsticks
- 20g coriander – stalk only, chopped
- 5g ginger, grated
- 20g red chili (medium hot), sliced
- 20g capsicum, diced
- 2 ripe tomatoes, skin removed (with hot water) & diced
- 3 tbs soy sauce (use gluten free soy sauce for a gluten free option)
- 1 tbs sesame oil
- 1 tbs turmeric
- 3 tbs coconut milk (from can)
- salt and pepper to taste
To thicken the sauce just before serving – 1 tbs potato starch, 1.5 tbs water, mix well.
- Mix all ingredients together (except for the potato starch & water) in an oven bag; leave in fridge for at lease 30 minutes, preferably overnight to marinate.
- Preheat oven to 180c; place the oven bag on a baking tray ; tight up the oven bag but pinch a few small holes near the top for the hot air to escape; bake for 30 minutes; turn off the oven (don’t open the oven), leave the bag in the oven for another 30 minutes to continue the cooking with residual heat.
- Remove the bag from oven & transfer the drumsticks to a plate, reserve the juice; filter the juice using a sieve to remove all solids.
- Return the juice to a sauce pan, bring it to just below boil; add potato starch mixture; stir until the sauce thicken – approximately 10 seconds.
- To serve, pour some of the sauce over the drumsticks