A delightful twist on a classic Asian-inspired chicken dish, featuring a sweet and savory glaze.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and the right texture.
Grease a baking dish with a bit of oil to prevent sticking.
Use a neutral oil like canola or vegetable oil for greasing.
Pat the chicken drumsticks dry with paper towels to remove excess moisture.
Drying the chicken helps the glaze adhere better.
In a mixing bowl, whisk together the soy sauce, cornstarch, ginger, honey, ketchup, chili sauce, and sesame oil until smooth.
Adjust the sweetness or spice level to your preference.
Heat a small amount of oil in a saucepan over medium heat.
Use medium heat to avoid burning the ingredients.
Sauté the chopped onion for about 3 minutes until softened, then add the minced garlic and red pepper flakes, cooking for another 2 minutes.
Stir constantly to prevent the garlic from burning.
Pour the soy sauce mixture into the saucepan, stirring constantly until it thickens and becomes bubbly.
Keep stirring to achieve a smooth consistency.
Heat a skillet over medium-high heat and lightly brown the chicken drumsticks on all sides.
Browning adds flavor and helps seal the juices.
Arrange the browned chicken in the prepared baking dish and pour the glaze over, ensuring each piece is coated.
Turn the chicken pieces to coat them evenly in the glaze.
Bake the chicken in the preheated oven for 45 minutes, basting with the glaze halfway through.
Basting ensures the chicken stays moist and flavorful.
Serve the chicken hot with your choice of sides, like steamed rice or vegetables.
Garnish with sesame seeds or chopped green onions for added presentation.
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