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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.

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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.

  • Author: EsmeSalon.com
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 35 minutes
  • Category: Poultry Recipes
  • Cuisine: Chinese

Ingredients

Units Scale

Chicken

  • 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
  • 1/4 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

Marinade

  • 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

Instructions

  1. Preheat oven to 180°C/350°F.
  2. Prepare the drumsticks by making 3-4 deep cuts into the meaty part of each piece.
  3. Place the chicken in a large bowl and add the marinade ingredients.
  4. Mix until well combined.
  5. Line a baking tray with foil.
  6. Place the chicken pieces onto the foil in one layer.
  7. Pour over any marinade left in the bowl.
  8. Roast for 1 hour or until dark golden brown and just cooked through.
  9. Just before the chicken drumsticks are ready, heat the vegetable oil in a large wok or frying pan over medium-high heat.
  10. Add the garlic, chilli and spring onion and stir-fry for a minute.
  11. Then add the vinegar, soy sauce and sugar.
  12. Simmer for 2-3 minutes.
  13. Remove the drumsticks from the oven and transfer them into the pan with the sauce.
  14. 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.
  15. Transfer to a serving bowl. Scatter over the cucumber and coriander.

Notes

**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

Nutrition

  • Serving Size: 2
  • Calories: 647
  • Sugar: 16
  • Sodium: 1270
  • Fat: 31
  • Saturated Fat: 8
  • Unsaturated Fat: 18
  • Trans Fat: 0
  • Carbohydrates: 22
  • Fiber: 1
  • Protein: 68
  • Cholesterol: 334

Keywords: chicken, soy sauce, Chili

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