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Honey, soy and ginger drumettes

Karen Martini
Karen Martini

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Sticky honey soy chicken.
Sticky honey soy chicken.William Meppem

Sticky soy drumettes are a real crowd-pleaser, whether for finger food or as a more substantial meal with rice and greens. I've dressed these up a little with some shaved raw shiitakes – which take on the sauce and are warmed through with the heat of the chicken – and a good sprinkling of crushed peanuts that add texture and a flavour punch. Add heat by introducing some chilli to the sauce or sprinkle over some very finely sliced chillies at the end.

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Ingredients

  • 1.5kg chicken drumettes

  • 200ml Shaoxing cooking wine (or water)

  • 150ml honey

  • 100ml light soy sauce

  • 100ml oyster sauce

  • 4 garlic cloves, finely grated

  • 10cm piece of ginger, peeled and finely diced

  • 2 tbsp sesame seeds, plus extra to serve

  • 1½ tsp Chinese five-spice powder

  • 1½ tsp white peppercorns, finely crushed

  • 5 firm shiitake mushrooms, stems discarded, caps finely sliced on a mandolin

  • 3 tbsp salted roasted peanuts, well crushed

Method

  1. Step 1

    Preheat the oven to 180C fan-forced (200C conventional).

  2. Step 2

    Add all the ingredients, except the shiitake, peanuts and extra sesame seeds, to a large, flameproof baking dish. Combine well, then bring to a simmer over medium heat. Transfer to the oven and roast for 30 minutes.

  3. Step 3

    Increase the temperature to 200C fan-forced (220C conventional) and roast for about 10 minutes until the drumettes are browned and the sauce is sticky.

  4. Step 4

    Transfer the chicken to a serving plate, then drizzle the juices over the top. Scatter over the shiitakes, peanuts and extra sesame seeds and serve.

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/honey-soy-and-ginger-drumettes-20220714-h252t9.html