Honey-Garlic Chicken 허니갈릭치킨

Ingredients

• 3 lb chicken drumsticks (trimmed)
• 2.5 cup milk (for soaking)
• 0.25 cup extra-virgin olive oil
• 1 tsp fine salt (divided)
• 1 tsp black pepper (divided)
• 0.25 cup honey
• 2 tbsp soy sauce
• 2 tbsp distilled white vinegar
• 2 tbsp sugar
• 6 tbsp garlic (finely chopped)
• 2.5 tbsp salted butter

Steps

1. 1

   Rinse and drain 3 pounds trimmed chicken drumsticks. Transfer to a large bowl.

2. 2

   Add 2½ cups milk and toss to coat. Arrange chicken in an even layer, making sure all chicken is submerged in milk. Cover and refrigerate for 1 hour.

3. 3

   Drain and thoroughly rinse chicken until water runs clear. Clean and dry the bowl.

4. 4

   Using a sharp knife, make 4 to 6 slashes in each drumstick, ensuring each slash reaches the bone. Pat chicken dry with paper towels and transfer back to the bowl.

5. 5

   Add ¼ cup extra-virgin olive oil, ½ teaspoon fine salt, and ½ teaspoon pepper, and toss chicken to coat. Cover and refrigerate for at least 1 hour or up to overnight.

6. 6

   Meanwhile, whisk ¼ cup honey, 2 tablespoons soy sauce, 2 tablespoons distilled white vinegar, 2 tablespoons sugar, ½ teaspoon salt, and ½ teaspoon pepper together in a small bowl. Set sauce aside.

7. 7

   Remove chicken from fridge and toss again to coat in oil that has settled in the bowl. Working with 1 drumstick at a time, stretch skin to evenly cover meat, then arrange skin-side down in a 12‑inch nonstick skillet. Drizzle any remaining oil left in the bowl over chicken.

8. 8

   Cook over medium-high heat, turning chicken occasionally, until spotty golden brown, about 10 minutes.

9. 9

   Reduce heat to medium, cover, and continue to cook, turning chicken occasionally, until it registers at least 185 degrees, about 20 minutes.

10. 10

    Spoon 6 tablespoons finely chopped garlic into spaces between drumsticks where oil has pooled. Cook, spreading garlic into skillet with the back of a spoon, until fragrant, about 30 seconds. Gently toss chicken until evenly coated with garlic.

11. 11

    Add reserved sauce, stirring in any browned bits in skillet. Increase heat to medium-high and cook, continuously coating and basting chicken in sauce, until sauce has thickened, about 2 minutes.

12. 12

    Stir in 2½ tablespoons salted butter until sauce has thickened into a glaze, about 30 seconds. Serve immediately.

Notes

Extra-virgin olive oil is used here rather than neutral oil because its fruity, peppery flavor and richness complement the honey and butter perfectly. The recipe is reminiscent of a popular Korean potato chip flavor.

Nutrition per serving

• main
• chicken
• Korean
• pan-fried
• dinner
• honey garlic