Sunday, 6 January 2008

Asian Glazed Chicken Drumettes

1 pkg chicken wings & drumettes, separated
non-stick cooking spray
1 cup water
1 tbsp hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp sugar
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp chives, chopped
1 tsp sesame seeds
corn starch as needed

  • In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. 
  • Add water, balsamic, soy sauce, sugar, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. 
  • Reduce heat to low and simmer, covered for about 20 minutes. 
  • Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don’t want it to burn when it start becoming thick) 
  • Add 2 tsps of corn starch, first mixed with some of the glaze, if the sauce doesn't want to thicken
  • Continue cooking until corn starch incorporated
  • Transfer chicken to a platter and pour glaze on top. 
  • Top with chives and sesame seeds and serve. 
*I usually double this recipe and save the extra in the freezer.  ¯\_(ツ)_/¯