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Compulsive Twice Cooked Soy Sauce Chicken

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Twice Cooked Soy Sauce Chicken, Chicken marinated in Soy Sauce and roasted to perfection.

Twice Cooked Soy Sauce Chicken

chicken drumsticks cooked in a dark sweet soy sauce and served with spring onions and salad

Mouthwatering Twice Cooked Soy Sauce Chicken, made with chicken drumsticks and cooked to absolute perfection and finger-licking good.

As per the Beastie Boys song: Yes, It's finger lickin', finger-lickin' good, y'all.

You will just have to give this a try, and you can thank us later.

Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes



  • 1.5kg chicken drumsticks
  • 1 tbsp vegetable oil
  • 3 garlic cloves, finely chopped
  • 1 large mild red chili, sliced
  • 1/3 cup spring onion, sliced into small batons
  • ¼ cup Chinese black vinegar**
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 small cucumber, cut into bite-sized pieces (I pickled it beforehand)
  • Roughly chopped coriander, to serve


  • 2 tbsp dark sweet soy sauce
  • 1 tbsp light soy sauce
  • 3 tbsp honey
  • 1 tbsp Chinese Shaoxing cooking wine
  • 2 tsp finely grated ginger


Preheat oven to 180°C/350°F.

Prepare the drumsticks by making 3-4 deep cuts into the meaty part of each piece.

Place the chicken in a large bowl and add the marinade ingredients.

Mix until well combined.

Line a baking tray with foil.

Place the chicken pieces onto the foil in one layer.

Pour over any marinade left in the bowl.

Roast for 1 hour or until dark golden brown and just cooked through.

Just before the chicken drumsticks are ready, heat the vegetable oil in a large wok or frying pan over medium-high heat.

Add the garlic, chilli and spring onion and stir-fry for a minute.

Then add the vinegar, soy sauce and sugar.

Simmer for 2-3 minutes.

Remove the drumsticks from the oven and transfer them into the pan with the sauce.

Toss until well coated and simmer for another 3-4 minutes or until the sauce has thickened slightly and the chicken is sticky and glossy.

Transfer to a serving bowl. Scatter over the cucumber and coriander.


**If you cannot find Chinese black vinegar you can substitute it with a mixture of half of the white and balsamic vinegar.

Prepared, tried, and tested  Melanie Kramar
Recipe Courtesy of Marion Grasby

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Nutrition Information



Serving Size


Amount Per Serving Calories 647Total Fat 31gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 18gCholesterol 334mgSodium 1270mgCarbohydrates 22gFiber 1gSugar 16gProtein 68g

Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.

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