Description
These Korean Glazed Chicken Drumsticks are crispy on the outside, tender on the inside, and coated in a flavorful sweet and spicy glaze. A perfect blend of savory, tangy, and slightly sweet flavors, this dish is sure to impress your family or guests.
Ingredients
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8 chicken drumsticks
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2 tablespoons vegetable oil (for frying)
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¼ cup soy sauce
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2 tablespoons rice vinegar
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3 tablespoons honey
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3 tablespoons brown sugar
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2 tablespoons gochujang (Korean chili paste)
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2 teaspoons sesame oil
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3 cloves garlic, minced
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1 teaspoon ginger, minced
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1 tablespoon sesame seeds (for garnish)
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2 green onions, chopped (for garnish)
Instructions
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Prepare the Chicken:
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Preheat the oven to 375°F (190°C).
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Pat the chicken drumsticks dry with paper towels, then season with salt and pepper.
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In a large skillet, heat the vegetable oil over medium-high heat. Add the drumsticks and cook until browned and crispy on all sides (about 8-10 minutes). Transfer the drumsticks to a baking sheet.
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Make the Glaze:
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In a small saucepan, combine the soy sauce, rice vinegar, honey, brown sugar, gochujang, sesame oil, garlic, and ginger.
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Bring to a simmer over medium heat, stirring occasionally. Let it cook for about 5-7 minutes until the sauce thickens and becomes glossy.
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Coat the Drumsticks:
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Brush the chicken drumsticks with the glaze, making sure they are evenly coated.
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Bake the chicken in the oven for 25-30 minutes, or until the drumsticks are fully cooked (internal temperature of 165°F or 75°C) and the glaze is caramelized, basting with more glaze halfway through.
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Serve:
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Once the chicken is cooked, remove it from the oven and sprinkle with sesame seeds and chopped green onions for garnish. Serve immediately and enjoy!
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Notes
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If you prefer a milder glaze, you can reduce the amount of gochujang.
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For extra crispy skin, you can broil the chicken for 2-3 minutes after baking.
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Serve with steamed rice or vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Pan-frying
- Cuisine: Korean