Description
Succulent chicken drumsticks baked to perfection in a sticky, flavorful Chinese plum sauce. This recipe combines the sweetness of plum sauce and brown sugar with the savory depth of soy and hoisin sauces, accented by garlic, ginger, and Chinese five spice. Perfectly caramelized and garnished with toasted sesame seeds and fresh scallions, these drumsticks make a delectable main dish served best with steamed rice and greens.
Ingredients
Scale
Chicken and Marinade
- 1.2kg / 2.4lb large chicken drumsticks (8 drumsticks)
- 3/4 cup / 185ml Fountain Plum Sauce
- 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
Garnish
- Sesame seeds
- Finely chopped scallions
Instructions
- Prepare the Marinade and Marinate Chicken: Place the plum sauce, brown sugar, soy sauce, hoisin sauce, minced garlic, ginger, and Chinese five spice powder into a ziplock bag or bowl. Mix well to combine. Add the chicken drumsticks and massage the marinade into the meat to ensure even coating. Refrigerate for 1 hour to allow flavors to penetrate the chicken. (Alternatively, you can skip the marination step if short on time.)
- Preheat the Oven: Set your oven to 180°C (350°F), suitable for all oven types.
- Prepare the Baking Tray: Line a baking tray with baking paper or parchment. If using foil, spray it lightly with oil to prevent sticking.
- Transfer Chicken to Tray: Remove the drumsticks from the marinade, shaking off any excess, and place them on the lined tray. Reserve the leftover marinade for basting later.
- Bake the Chicken – First Stage: Bake the chicken drumsticks for 20 minutes in the preheated oven to start cooking the meat through and develop initial caramelization.
- Baste and Bake – Second Stage: Remove chicken from the oven. Generously spoon or brush the reserved marinade over the drumsticks to build up the sticky plum glaze. Return to the oven and bake for another 10 minutes.
- Turn and Baste Again – Third Stage: Take the chicken out and turn each drumstick over for even cooking and glazing. Baste again with the combined tray juices and reserved marinade to maximize flavor and moisture. Bake for an additional 10 minutes.
- Final Baste and Bake – Fourth Stage: Remove chicken once more and baste very generously using all the tray juices and remaining marinade. Bake for a final 10 minutes to achieve a beautifully sticky finish.
- Serve and Garnish: After baking, take the chicken out and use a brush or spoon to scrape the flavorful tray juices over the drumsticks for extra moisture and shine. Sprinkle with toasted sesame seeds and finely chopped scallions before serving. These drumsticks pair excellently with steamed rice and broccolini.
Notes
- Note 1: Using Fountain Plum Sauce gives an authentic sweet-tart flavor characteristic of Chinese plum sauces.
- Note 2: Chinese Five Spice Powder adds warm, aromatic notes that deepen the overall flavor profile.
- Note 3: Marinating for 1 hour boosts flavor but can be skipped if pressed for time; the chicken will still taste delicious.
- Note 4: Basting multiple times with reserved marinade and tray juices enhances the glaze’s stickiness and richness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Chinese
Keywords: Sticky Chicken Drumsticks, Chinese Plum Sauce Chicken, Baked Chicken Drumsticks, Chinese Five Spice Chicken, Hoisin Sauce Chicken
