Imported from the web

Oven-Roasted Chicken Drumsticks with Seasoning Sauce

Name: Oven-Roasted Chicken Drumsticks with Seasoning Sauce
Prep time: 60 min
Cook time: 70 min
Total time: 90 min
Yield: 3 servings
Cuisine: East Asian
Ingredients: 8.5 chicken drumsticks (8–9 pieces; rinse, drain, and make cuts in the meaty portions); 4 potatoes (whole; wash thoroughly with the skins on and cut into bite-sized pieces); 2 garlic (whole bulbs; cut in half before using); cucumber and chili pepper pickles (to taste); 0.5 tbsp herb-seasoned salt (or garlic-seasoned salt; for seasoning the chicken drumsticks); 1 tbsp tuna stock concentrate (for seasoning the chicken drumsticks); 2 tbsp cheongju (for seasoning the chicken drumsticks); 1 tbsp cooking wine (for seasoning the chicken drumsticks); 1 tbsp minced garlic (for seasoning the chicken drumsticks); 1 tbsp curry powder (for seasoning the chicken drumsticks); ground black pepper (for seasoning the chicken drumsticks; to taste); 2 tbsp gochujang (for the sauce); 2 tbsp ketchup (for the sauce); 2 tbsp strawberry jam (for the sauce); 1 tbsp minced garlic (for the sauce); 1 tbsp rice syrup (for the sauce); 10 tbsp water (for the sauce); ground black pepper (for the sauce; a little); olive oil (to mix with the cooked potatoes and brush over the chicken drumsticks and garlic; as needed); herb-seasoned salt (for the potatoes; as needed, or garlic-seasoned salt); ground black pepper (for the potatoes; as needed); grated Parmesan cheese (enough to sprinkle over the potatoes); cooked rice (for serving)

Imported by MoInd on SeeMeCook

A Korean-style meal featuring chicken drumsticks marinated with herb salt and curry powder, roasted in the oven, and served with a sweet and spicy reduced sauce. Serve with Parmesan potatoes, roasted garlic, and pickles.

3 servings90 minEast Asian

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Ingredients

8.5 chicken drumsticks (8–9 pieces; rinse, drain, and make cuts in the meaty portions)
4 potatoes (whole; wash thoroughly with the skins on and cut into bite-sized pieces)
2 garlic (whole bulbs; cut in half before using)
cucumber and chili pepper pickles (to taste)
0.5 tbsp herb-seasoned salt (or garlic-seasoned salt; for seasoning the chicken drumsticks)
1 tbsp tuna stock concentrate (for seasoning the chicken drumsticks)
2 tbsp cheongju (for seasoning the chicken drumsticks)
1 tbsp cooking wine (for seasoning the chicken drumsticks)
1 tbsp minced garlic (for seasoning the chicken drumsticks)
1 tbsp curry powder (for seasoning the chicken drumsticks)
ground black pepper (for seasoning the chicken drumsticks; to taste)
2 tbsp gochujang (for the sauce)
2 tbsp ketchup (for the sauce)
2 tbsp strawberry jam (for the sauce)
1 tbsp minced garlic (for the sauce)
1 tbsp rice syrup (for the sauce)
10 tbsp water (for the sauce)
ground black pepper (for the sauce; a little)
olive oil (to mix with the cooked potatoes and brush over the chicken drumsticks and garlic; as needed)
herb-seasoned salt (for the potatoes; as needed, or garlic-seasoned salt)
ground black pepper (for the potatoes; as needed)
grated Parmesan cheese (enough to sprinkle over the potatoes)
cooked rice (for serving)

Steps

1
Rinse the chicken drumsticks under clean water and drain. Make several cuts in the meaty portions.
2
Add the herb-seasoned salt (or garlic-seasoned salt), tuna stock concentrate, cheongju, cooking wine, minced garlic, curry powder, and ground black pepper to the chicken drumsticks. Mix thoroughly to season evenly.
3
Marinate the chicken drumsticks for at least 20 minutes and up to 1 hour. They may also be marinated in the refrigerator for a day before roasting.
4
Preheat the oven to 210 degrees using the convection setting. Place the seasoned chicken drumsticks on the rack of an oven pan.
5
Roast the chicken drumsticks in the preheated oven for 15–20 minutes. Optionally, place coarsely chopped vegetables in the oven pan beneath the rack and roast them together.
6
While the chicken is roasting, place the gochujang, ketchup, strawberry jam, minced garlic for the sauce, rice syrup, water, and ground black pepper for the sauce in a saucepan.
7
Bring the sauce to a boil and simmer until bubbling and thickened.
8
When the first roasting period is complete, remove the pan from the oven and turn the chicken drumsticks over.
9
Cut the garlic bulbs in half and place them between the chicken drumsticks. Brush the chicken and garlic with oil using an oil sprayer or silicone brush.
10
Return the pan to the 210-degree convection oven and roast for another 20–25 minutes. If the chicken appears to be browning too quickly, lower the temperature slightly; if it seems undercooked, extend the cooking time.
11
Wash the potatoes thoroughly with the skins on and cut them into bite-sized pieces. In the original recipe, they are cut into pieces the size of quartered roadside-stall-style potatoes.
12
Place the potatoes in a steam case and microwave for 4–5 minutes.
13
Add olive oil, herb-seasoned salt (or garlic-seasoned salt), and ground black pepper to the cooked potatoes as needed, and mix.
14
Sprinkle grated Parmesan cheese over the seasoned potatoes.
15
Place the potatoes in an oven preheated to 210 degrees and roast for about 10 minutes.
16
Arrange the cooked rice, roasted chicken drumsticks, reduced sauce, roasted potatoes, roasted garlic, and cucumber and chili pepper pickles attractively on a large plate.

Notes

The total cooking time is under 90 minutes according to the original recipe. The chicken drumsticks should be marinated for at least 20 minutes to 1 hour, or for a day in the refrigerator. Olive oil, the herb salt and ground black pepper for the potatoes, grated Parmesan cheese, and serving rice are used in the cooking steps, but no measured quantities are provided. The coarsely chopped vegetables mentioned in the steps are optional, and their type and quantity are not specified. The amount of oil and the exact simmering time for the sauce are not specified.