Chewy and Crispy Soy Glazed Chicken Drumettes Recipe
Chewy and Crispy Soy Glazed Chicken Drumettes Recipe
How to Make Delicious Soy Glazed Chicken Drumettes
Introducing a soy glazed chicken drumette recipe with an irresistible texture that’s crispy on the outside and chewy on the inside! Perfect as a side dish for kids or made spicy for a late-night snack or beer accompaniment. Lightly frying the drumettes coated in starch and then tossing them in a mouth-watering soy chicken sauce creates a flavor comparable to restaurant-quality dishes. Soaking the drumettes in milk removes any gamey smell, and coating them in starch before frying enhances their flavor absorption and texture.
Main Ingredients- 400g Chicken drumettes
- 1 cup Milk
- 5 Tbsp Starch (potato or cornstarch)
- Pinch of Garlic salt
- 1-2 Dried Vietnamese chili peppers (optional, for a spicy kick)
- Vegetable oil for frying
Delicious Soy Sauce- 3 Tbsp Soy sauce
- 1/2 Tbsp Vinegar
- 2 Tbsp Mirin (or cooking sake)
- 1 Tbsp Brown sugar
- 1.5 Tbsp Oligosaccharide (or corn syrup)
- 3-4 cloves Garlic (thinly sliced)
- A small piece of Ginger (thinly sliced)
- 5 Tbsp Water
- 3 Tbsp Soy sauce
- 1/2 Tbsp Vinegar
- 2 Tbsp Mirin (or cooking sake)
- 1 Tbsp Brown sugar
- 1.5 Tbsp Oligosaccharide (or corn syrup)
- 3-4 cloves Garlic (thinly sliced)
- A small piece of Ginger (thinly sliced)
- 5 Tbsp Water
Cooking Instructions
Step 1
First, we’ll remove any gamey odors from the chicken drumettes. Pour enough milk to completely submerge the drumettes and let them soak for about 30 minutes. Milk helps to neutralize any unpleasant smells, resulting in a cleaner taste.
Step 2
After 30 minutes, rinse the soaked drumettes gently under cold water. It’s crucial to thoroughly pat the drumettes dry with paper towels after rinsing off the milk. This prevents oil splattering when frying or cooking.
Step 3
Sprinkle a pinch of garlic salt over the dried drumettes for a light seasoning. Since they will be simmered in soy sauce later, season them very lightly, just enough to impart a hint of garlic flavor. Let them marinate for about 10 minutes.
Step 4
Now, it’s time to coat the drumettes for a crispy exterior. Place 5 tablespoons of starch into a sturdy plastic bag, and add the seasoned drumettes.
Step 5
Seal the bag tightly and gently shake it. This will ensure the starch coats each drumette evenly. Be careful not to shake too vigorously, as this could break the drumettes.
Step 6
Coating the drumettes in starch and then frying them before simmering in the sauce allows the sauce to penetrate deeply into the chicken, making it more flavorful and giving it a wonderfully chewy texture. This step is key to achieving a delicious result.
Step 7
Heat a generous amount of vegetable oil in a wide pan over medium heat, enough to come halfway up the sides of the drumettes. Add the drumettes and fry them until crispy.
Step 8
Tumble the drumettes in the pan, ensuring they are evenly browned and cooked through on all sides. They will become golden brown and cook through beautifully.
Step 9
Once the drumettes are cooked through, remove them from the pan and place them on a wire rack lined with paper towels to drain off excess oil. This helps maintain their crispy, fried texture.
Step 10
While the drumettes are frying, let’s make the soy sauce. In a small pot, combine 3 Tbsp soy sauce, 1/2 Tbsp vinegar, 2 Tbsp mirin, 1 Tbsp brown sugar, 1.5 Tbsp oligosaccharide, sliced garlic, sliced ginger, and 5 Tbsp water. Stir well and bring to a simmer over medium heat, allowing the garlic and ginger flavors to infuse the sauce.
Step 11
Once the sauce is fragrant with garlic and ginger, remove the sliced garlic and ginger using a sieve or chopsticks for a cleaner sauce. (Optional: You can leave them in for a deeper flavor if desired.)
Step 12
For a spicy touch, crush and add a few dried Vietnamese chilies. When the sauce comes to a rolling boil, add all the fried drumettes and toss them to coat evenly with the sauce, letting them simmer.
Step 13
Continue to simmer over medium-low heat, stirring occasionally, until the delicious soy sauce has thickened and coats the drumettes beautifully. Once the sauce is glossy and clings to the drumettes, your soy glazed chicken drumettes are ready! They are best enjoyed warm.
