Sticky Chicken Drumettes with Soy Ginger Sauce
Broiled chicken drumettes tossed in a sweet-and-spicy soy-ginger sauce, served over warm jasmine rice and finished with sliced scallions.
Servings 2 servings
Calories: 923kcal
Ingredients
Chicken and Rice
- 10 chicken wing drumettes
- ¼ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon neutral oil for greasing the rack
- 2 cups cooked jasmine rice warm
Soy Ginger Sauce
- ¼ cup soy sauce
- 3 tablespoons packed brown sugar
- 1 tablespoon Thai chili powder or less to taste
- 2 tablespoons drained jarred ginger strips preserved in water and citric acid or thinly julienned fresh ginger
- 5 garlic cloves peeled and lightly crushed
- ½ tablespoon neutral oil
- 2 tablespoons rice vinegar
- 2 scallions thinly sliced, whites and greens separated
- ½ tablespoon cornstarch
- 2 tablespoons cold water
Equipment
Instructions
- Prepare the broiler: Position the oven rack so the chicken sits about 8 inches below the heating element. Preheat the broiler on high. Lightly grease a broiler-safe rack set over a broiler-safe metal pan.
- Season the chicken: Pat the drumettes dry with paper towels. Season with kosher salt and black pepper. Arrange on the prepared rack with space between the pieces.
- Broil the drumettes: Broil for approximately 8-12 minutes per side, turning with tongs and watching closely, until browned and cooked through. Check that the thickest part of each drumette reaches 165 °F without touching the bone. Move the pan farther from the heat if the chicken browns too quickly.
- Simmer the sauce: Meanwhile, combine the soy sauce, brown sugar, Thai chili powder, ginger, garlic, neutral oil, rice vinegar, and scallion whites in a small saucepan. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally.
- Thicken the sauce: Mix the cornstarch and cold water in a small bowl until smooth. Bring the sauce to a gentle boil. Stir the slurry again, then gradually whisk it into the sauce. Cook for about 1 minute, stirring, until glossy and lightly thickened. Remove from the heat.
- Coat the chicken: Transfer the cooked drumettes to a clean mixing bowl. Pour the sauce over the chicken and toss gently to coat. Let stand for 5 minutes, then toss again.
- Plate and serve: Divide the warm jasmine rice between serving bowls. Arrange the drumettes over the rice using tongs, then spoon sauce over the top. Leave behind larger garlic pieces or long ginger strands if preferred. Garnish with the scallion greens.
Notes
Heat level: The original recipe uses a generous amount of Thai chili powder. For a milder sauce, start with 1 teaspoon and adjust to taste. Use plain ground Thai chiles rather than a chili seasoning blend.
Ginger: The original recipe used jarred ginger strips preserved in water and citric acid, rather than sweet pickled sushi ginger. Fresh ginger is a suitable substitute but has a sharper flavor.
Garlic: This updated version uses fresh garlic with separately measured oil.
Broiling time: Timing is an estimate and varies with chicken size, broiler strength, and distance from the heating element. Use internal temperature to determine doneness.
Texture: These drumettes have a glossy, saucy coating. The skin softens after you toss it with the sauce.
Rice: Preparation time assumes the rice is already cooked or prepared alongside the chicken.
Archive note: Originally published September 7, 2017, on Journey of a Foodie Fool.
Nutrition
Calories: 923kcal | Carbohydrates: 74g | Protein: 53g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 185mg | Sodium: 2164mg | Potassium: 723mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1661IU | Vitamin C: 7mg | Calcium: 105mg | Iron: 5mg
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