This recipe is perfect for a lazy day of cooking when you don’t want to whip up something quite complicated and you have a pack of chicken drumsticks in the freezer. You can substitue the siracha with any sweet and sour chili sauce.
1/2 cup honey
1/2 cup brown sugar
1/3 cup Chinese Black vinegar
1/3 cup Lee Kum Kee light soy sauce
6 garlic cloves, minced
2 tablespoons freshly grated ginger
2 teaspoons sriracha sauce
1kg chicken drumsticks, skin removed and discarded
coriander leaves (wansoy)
toasted sesame seeds
In a sauce pan add the honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, sriracha and season to taste with black pepper. Bring to a boil, then lower the temperature and simmer for 5 minutes, until the sugars have dissolved and the sauce is beginning to thicken. Remove from heat and allow to cool for a few minutes.
In the bowl of a slow cooker, add the skinned chicken drumsticks and pour the sauce over. Move the chicken around a bit with tongs to coat completely. Put the lid on and cook on high for 4 hours, flipping chicken a couple of times during the cooking process. Just before serving, sprinkle with torn cilantro leaves and sesame seeds.
Serve with steamed white rice and your favorite veggie and devour!