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.
- Instead of using chicken drumsticks, chicken wings / breasts / thighs can be used also. For the wings, I will bake them as well (baking time must be reduced), but for the breasts and thighs, I will probably marinate them in small pieces, pan-fry them and incorporate them into fried rice or fried noodles.