Hoisin 5-spice Chicken Drumsticks

July 26, 2010 · 4 comments

in asian,chicken/poultry,dairy-free,healthy

This recipe is sort of like the game telephone.  It starts as one thing and by the end, it vaguely resembles the original, but with new (better) stuff added.  Or what about that game where the first person names a food that starts with an A, the second person names one that starts with a B and has to repeat the first one, the third person names one that starts with a C and then has to also list the foods beginning with the B and A, and so on (I’m going to a picnic and there’s going to be Cake, Bananas, and Apples.)?  OK, like both of these games, I’m probably losing you, so let me get to the point.

The point is this hoisin 5-spice chicken, which started out as just that: hoisin and 5-spice on some chicken.  And then Cathy had the foresight to add some other delicious ingredients to the mix.   But, see, I didn’t find the recipe until t-pox posted it, and by then Bella had marinated the chicken, rather than just brushing the hoisin mixture on it.  And now, for my part, I’ve added some crushed red pepper for heat and some toasted sesame seeds.  I also roasted it at 425 rather than 500, because I was afraid the garlic and the sugars from the hoisin would burn.

This chicken turned out great.  It took about 2 minutes to throw together in the morning and then not a lot of time to toss onto a baking sheet and roast until it was nice and caramelized and done.  It’s like Asian barbecue.  Really delicious!

We had this with brown rice quickly stir-fried with some bok choy and soy sauce, with a few peanuts thrown in for good measure.

Hoisin 5-spice Chicken Drumsticks

Adapted from Cathy’s Kitchen Journey/Epicurious

4-6 chicken drumsticks
1/4 cup hoisin sauce
1/2 tsp. Chinese 5-spice powder
2 cloves garlic, minced
1 Tbsp. honey
1 Tbsp. soy sauce
pinch of red pepper flakes
toasted sesame seeds (optional)

Whisk together the hoisin sauce, 5-spice, garlic, honey, soy sauce and red pepper flakes.  Add the chicken and marinate for a few hours or overnight.

Preheat oven to 425.

Place the chicken on a baking sheet or in a baking dish and roast in the upper third of your oven until cooked through, about 25 minutes. Top with sesame seeds, if desired.

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{ 4 comments… read them below or add one }

Cathy July 26, 2010 at 11:44 pm

I love that this recipe has only gotten better and better at each step!

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Peter G @ Souvlaki For The Soul July 27, 2010 at 2:59 am

I was chuckling reading the beginning of your post…we all do that with recipes. It’s good to put your own stamp on things. Love how the drumsticks turned out!

Reply

bellini valli July 27, 2010 at 9:17 am

A little of this, a little of that and voila a delcious meal from start to finish.

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nina July 27, 2010 at 12:45 pm

Who said Chinese food had to be difficult!! Looks yummee!!

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