Sweet & Savory Braised Chicken Drumettes
Sweet & Savory Braised Chicken Drumettes
Effortlessly Delicious Sweet and Savory Braised Chicken Drumettes!
While clearing out the fridge, I found some chicken drumettes and decided to make a simple braised dish instead of frying them. This recipe is perfect for a quick, flavorful meal. The sweet and savory glaze is addictive, making it a fantastic side dish or a crowd-pleasing appetizer!
Main Ingredients- 9 Chicken drumettes
Sauce Ingredients- 1.5 Tbsp Minced garlic
- 2 Korean green chilies (optional)
- 1 Tbsp Soy sauce
- 1 Tbsp Oyster sauce
- 3 Tbsp Corn syrup (or rice syrup)
- 0.5 Tbsp Sugar
- 5 Tbsp Water
Marinade (for deodorizing & tenderizing)- Milk (enough to cover)
- 1 slice Ginger (thumb-sized)
- 4-5 dashes Black pepper
- 3 Tbsp Soju (or cooking wine)
- 1.5 Tbsp Minced garlic
- 2 Korean green chilies (optional)
- 1 Tbsp Soy sauce
- 1 Tbsp Oyster sauce
- 3 Tbsp Corn syrup (or rice syrup)
- 0.5 Tbsp Sugar
- 5 Tbsp Water
Marinade (for deodorizing & tenderizing)- Milk (enough to cover)
- 1 slice Ginger (thumb-sized)
- 4-5 dashes Black pepper
- 3 Tbsp Soju (or cooking wine)
Cooking Instructions
Step 1
First, wash the chicken drumettes thoroughly under cold water. Then, soak them in milk for about 15-20 minutes. This step is crucial for removing any gamey odor and tenderizing the meat.
Step 2
Discard the milk and rinse the drumettes again. Pat them dry with a paper towel. Now, let’s marinate them for the second round. Sprinkle 4-5 dashes of black pepper over the drumettes. Add 3 Tbsp of soju (or cooking wine) and the thinly sliced ginger. Cover and refrigerate for at least 1 hour. This marination process will further enhance the flavor and ensure the chicken is tender. (If using frozen drumettes, this marination is highly recommended. If you’re not a fan of ginger or using fresh drumettes, you can skip the ginger and even the marination time if you’re pressed for time.)
Step 3
While the chicken is marinating, prepare the braising sauce. In a bowl, combine 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 3 Tbsp corn syrup, 0.5 Tbsp sugar, and 1.5 Tbsp minced garlic. If you like a bit of heat, finely chop 2 Korean green chilies and add them to the sauce. Finally, add 5 Tbsp of water and stir well until everything is combined. This is your delicious braising sauce.
Step 4
Heat a skillet over low heat and add a small amount of cooking oil. Make sure to pat the marinated drumettes dry to remove excess moisture before placing them in the pan. Sear the drumettes over low heat, turning them occasionally, until they are golden brown and lightly crisp on all sides. Cooking them slowly over low heat ensures they cook through without burning.
Step 5
Once the drumettes are nicely browned, pour the prepared sauce into the skillet. To make sure you get every bit of flavor, add about 5 Tbsp of water (the same amount as the sauce) to the empty sauce bowl and swirl it around before adding it to the pan. This helps deglaze the pan and adds moisture for braising.
Step 6
Cover the skillet partially, leaving a small gap for steam to escape. Reduce the heat to medium-low and let the drumettes braise. Continue to cook, stirring occasionally, until the chicken is fully cooked through and the sauce has thickened and coated the drumettes nicely.
Step 7
As the sauce reduces and thickens, uncover the skillet completely. Spoon the glossy sauce over the drumettes to ensure they are well-coated. Once the sauce reaches your desired consistency, your delicious braised chicken drumettes are ready to be served. They are perfect with a bowl of hot steamed rice!
Step 8
The aroma filling your kitchen while making these will surely impress your family! We only made 9 drumettes, and they disappeared so quickly, I wished I had made more! The perfect balance of salty and sweet makes these drumettes an excellent side dish or a fantastic snack for any occasion, especially with a cold drink. Enjoy! ♥
