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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Twice-cooked Soy Sauce Chicken

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Chicken drumsticks can be one of the more budget-friendly cuts of meat, but that doesn’t mean you’re scrimping on flavour. This very simple dish really does transform the humble into hero. 

WATCH THIS RECIPE

TWICE-COOKED SOY SAUCE CHICKEN

PREP TIME

10 minutes
COOK TIME

1 hour 15 minutes
SERVES

4
Ingredients

1.5kg (3.3. lb) chicken drumsticks

1 tbsp vegetable oil

3 garlic cloves, finely chopped

1 large mild red chilli, sliced

1/3 cup spring onion, sliced into small batons

¼ cup Chinese Chinkiang black vinegar*

2 tbsp soy sauce

1 tbsp sugar

1 small cucumber, cut into bite-sized pieces

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

Steps
Step 1

Preheat oven to 180°C/350°F.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Note Icon

Notes:

– If you can’t find Chinese Chinkiang black vinegar you can substitute a mixture of half each white and balsamic vinegars.

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