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#Sticky #Chicken #Drumsticks #in #Chinese #Plum #Sauce

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Sticky Chicken Drumsticks in Chinese Plum Sauce

 A fantastic one for midweek and a crowd pleaser! These sticky chicken drumsticks are baked in the oven until tender, and basted with an incredible Chinese plum sauce which is sweet with a touch of tang and the beautiful fragrance of plum. See notes for skipping the marinating time!
Ingredients

  • 1.2kg / 2.4lb large chicken drumsticks (8 drumsticks)
  • PLUM MARINADE / GLAZE
  • 3/4 cup / 185ml Fountain Plum Sauce (Note 1)
  • 1/3 cup brown sugar (can reduce to 1/4 cup)
  • 1/4 cup soy sauce (all purpose or light, not dark soy sauce)
  • 2 tbsp Hoisin Sauce
  • 2 cloves garlic, minced
  • 1/2 tsp ginger, minced
  • 1/2 tsp Chinese Five Spice Powder (Note 2)
  • GARNISH (OPTIONAL)
  • Sesame seeds
  • Finely chopped scallions

Instructions
  • Place Marinade ingredients in a ziplock bag (or bowl) and mix. Add chicken and massage to coat in the Marinade. Refrigerate for 1 hour (see Note 3 for skipping this).
  • Preheat oven to 180C/350F (all types).
  • Line a tray with baking paper / parchment paper (or foil then spray with oil).
  • Transfer chicken to tray, shaking off excess marinade. RESERVE Marinade.
  • BAKING & BASTING (TOTAL BAKE TIME: 50 MIN)
  • Bake chicken for 20 minutes.
  • Remove from oven. Spoon / slather / brush with reserve marinade (generously!) (Note 4). Bake for 10 minutes.
  • Remove from oven and TURN chicken. Baste again using tray juices and reserved marinade. Bake for 10 minutes.
  • Remove from oven and baste again (very generously!) using tray juices and reserved marinade. Bake for 10 minutes.
  • Remove chicken from oven and scrape/brush tray juices onto chicken (don't waste free flavour!).
  • Sprinkle with sesame seeds and shallots/scallions if using. I served it with rice and steamed broccolini.
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