These spicy korean chicken drumsticks are soaked overnight in an easy marinade that consists of only 5 ingredients, then baked in the oven until cooked through – a simple and delicious dish to go with a big bowl of carbohydrates (white rice, fried rice, fried noodles are fantastic to go with them!)
To many others, the weather here has warmed up considerably these days but by my standards, it’s still a tad too cold. Hence I still have a strong craving for soups and spicy food because these two types of dishes are the best to warm one up! With my recently re-stocked tub of gochujang, I decided to make some baked chicken using my baked spicy korean salmon recipe as not only I can heat myself up with some spicy food, I can also submit this recipe to two events! (One
stone recipe kill two three “birds”!)
While there’s a fork in the photos, I actually couldn’t be bothered to use it as I like to go Flintstones Style – just use my hands to grab one and dig in! There’s something deeply satisfying with eating a chicken drumsticks using my bare hands… or is it just me?
If I had made this dish in Singapore, the chicken skin would definitely still be left intact as it’s usually very clean. However, the kosher chicken that we buy here still came with quite a bit of feathers and pinfeathers intact, due to the different methods used to remove the chicken feathers (if you are interested you can read more about it here). Usually I will spend some time removing the feathers, but this time round I don’t want to go through the trouble, so I simply ripped off the chicken skin with the help of a dry paper towel (I elaborated on how I did it for my chicken and tofu stew).
With or without skins, the chicken drumsticks still taste juicy, spicy and delicious. I will not forgo the toasted sesame seeds and spring onion as they add such a wonderful aroma and light crunch to the chicken (and they made them look many times more appetising too hehe)! And here’s how to make it!
|1) Combine gochujang, honey, sake, light soy sauce and sesame oil in a mixing bowl.||2) Add in the chicken drumsticks and toss to coat them thoroughly with the marinade.|
|3) Cover the mixing bowl and refrigerate for at least 4 hours, preferably overnight so that the chicken will be flavourful.||4) Bake the chicken drumsticks for 35 to 45 minutes in the center rack, until they are cooked through.|
- 4 to 5 chicken drumsticks
- 1 tablespoon gochujang
- 1 tablespoon honey
- 1 tablespoon sake
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- Toasted white sesame seeds, for garnish
- Chopped spring onion, for garnish
- Rinse and pat-dry chicken drumsticks. If you want to remove the skin, pull off the chicken skin with the help of a dry tea towel or dry kitchen paper.
- Combine gochujang, honey, sake, light soy sauce and sesame oil in a mixing bowl. Add in the chicken drumsticks and toss to coat them thoroughly with the marinade.
- Cover the mixing bowl and refrigerate for at least 4 hours, preferably overnight so that the chicken will be flavourful.
- Preheat the oven to 200C / 400F (with or without fan assistance is fine. You can also toast the sesame seeds while the oven is preheating). Line a baking sheet with parchment paper and place the chicken drumsticks on top, skin side up (if the skin is still attached).
- Bake the chicken drumsticks for 35 to 45 minutes in the center rack, until they are cooked through. If the skin is not crisp enough, shift the chicken drumsticks to the top and turn on the broiler. Broil for about 5 minutes, watching the chicken durmsticks closely, until the skin is crispy.
- Transfer the chicken drumsticks to a serving plate, sprinkle the toasted sesame seeds and chopped spring onion on top and serve with white rice, fried rice or fried noodles.