The Soy Sauce Chicken Drumsticks My Dad's Made 100,000 Times
Why this recipe
Most soy sauce chicken drumsticks recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 50 years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 360.2K views, 5.9K likes on YouTube.
Soy Sauce Chicken is a classic Cantonese dish that we love, but there isn't always time to prep and cook a whole chicken. This easy variation using chicken drumsticks tastes just like soy sauce chicken and it's ready in a fraction of the time!
My dad's Soy Sauce Chicken Drumsticks (豉油雞髀) uses a traditional braising technique that infuses the meat with tons of flavor and gives the skin a nice color. There are just a handful of steps to get the aromatics and sauce ready. The cooking is mostly hands off, making it one of the best chicken drumstick recipes to have on hand for weeknight dinners.
An expert chef's tip for juicy braised chicken drumsticks
Before braising the chicken, my dad first blanches the drumsticks. This quick step boils the skin to remove surface oils that prevent colors from adhering to it. The technique results in soy sauce drumsticks that have a gorgeous deep brown color.
What to serve with Chinese chicken drumsticks
With the extra sauce served on the side, it's essential to have rice to go alongside these drumsticks! You can also round out the meal with a lighter vegetable dish, like our Broccoli Stir Fry or Choy Sum With Garlic. A refreshing Smashed Cucumber Salad would also be great for balancing out the umami flavors.
Ingredients
Instructions
Prep aromatics
Cut the ginger (1 oz) into thin slices about 1/8-inch thick.
Peel the garlic (3 clove) by pinching both ends until it pops out of the skin. Slice the garlic into pieces that are also 1/8-inch thick.
Use kitchen shears to cut the dried mandarin peel (0.25 oz) into small pieces. Soak in water for 1 to 2 minutes to soften.
Prep sauce
In a small bowl, combine the oyster sauce (2 tablespoon), light soy sauce (3 tablespoon), dark soy sauce (3 tablespoon), Shaoxing rice wine (2 tablespoon), white pepper (0.25 teaspoon), dark brown sugar (2 tablespoon) and salt (0.50 teaspoon). Taste and adjust flavors as needed.
Pour in the water (0.50 cup) and stir to combine.
Blanch chicken
Bring the water (6 cups) to a boil in a wok or large heavy-bottomed pot.
(Chef's Tip: Here's a trick my dad uses to help speed up the cooking process. As the water heats, prep the chicken (30 oz). Pierce the thickest part of each chicken drumstick with a small knife. Avoid piercing the skin, which will cause it to detach from the meat.)
Once the water comes to a boil, add the drumsticks to water, making sure each one is fully submerged. Blanch for 1.5 to 2 minutes.
Remove the drumsticks and let drain. Pour out water and rinse the wok, then wipe it dry.
Cook sauce
Heat the woke until it's dry. Add the oil (1 tablespoon). Add the ginger and garlic and stir fry for 1 minute to bring out the aromatic flavors.
Add the dried mandarin peel and stir fry for 20 to 30 seconds.
Add the water (0.50 cup) and stir the ingredients. Cover and simmer for 1.5 to 2 minutes.
Braise drumsticks
Add half of the sauce to the wok, followed by the drumsticks. Make sure each one sits in the sauce and pour the rest of the sauce on top of the drumsticks. My dad likes to spoon it over each piece so they all get some color.
Lower the heat, then cover and simmer for 10 minutes.
Uncover and flip the drumsticks. Cover again and let simmer for 1.5 to 2 minutes.
Uncover and turn heat to high to reduce the sauce and concentrate its flavor. Basting the tops of drumsticks to give them even more color. Cook for 5 to 6 minutes, basting occasionally. Chicken is cooked once it has an internal temperature of 165°F.
Turn the heat off off and plate the drumsticks. Pour some sauce in a sauce dish to serve with drumsticks.