Mouthwatering Garlic Glazed Chicken Drumettes
Tender Chicken Drumettes Braised with Garlic and a Savory-Sweet Glaze
These chicken drumettes are incredibly delicious and easy to make! They are perfect as a side dish for a Korean meal, a satisfying snack, or even a fantastic addition to your picnic lunchbox. The sweet and savory glaze, infused with garlic, makes them irresistible.
Main Ingredients- Chicken Drumettes (500g) – 1 pack
- Garlic – 5 cloves
- Olive Oil – a little
- Broccoli – a small amount (or shredded leek)
Braising Sauce- Worcestershire Sauce – 5 Tbsp
- Soy Sauce – 3 Tbsp
- Minced Garlic – 1 Tbsp
- Brown Sugar – 1 Tbsp
- Honey – 1 Tbsp
Chicken Marinade- Mirin (or Cooking Sake) – 1 Tbsp
- Salt – a pinch
- Black Pepper – a pinch
- Worcestershire Sauce – 5 Tbsp
- Soy Sauce – 3 Tbsp
- Minced Garlic – 1 Tbsp
- Brown Sugar – 1 Tbsp
- Honey – 1 Tbsp
Chicken Marinade- Mirin (or Cooking Sake) – 1 Tbsp
- Salt – a pinch
- Black Pepper – a pinch
Cooking Instructions
Step 1
First, rinse the chicken drumettes thoroughly under running water and pat them completely dry with paper towels. In a bowl, combine the drumettes with 1 Tbsp of mirin (or cooking sake), a pinch of salt, and a pinch of black pepper. Gently toss to coat the drumettes evenly. Let them marinate for about 1 hour in the refrigerator to tenderize the meat and remove any gamey odors.
Step 2
While the chicken is marinating, let’s prepare the delicious braising sauce. In a small bowl, whisk together 5 Tbsp of Worcestershire sauce, 3 Tbsp of soy sauce, 1 Tbsp of minced garlic, 1 Tbsp of brown sugar, and 1 Tbsp of honey until the sugar is fully dissolved. Having the sauce ready beforehand will make the cooking process much smoother.
Step 3
Next, prepare the garlic and broccoli that will accompany the drumettes. Peel the 5 cloves of garlic and slice them thinly. Heat 1-2 Tbsp of olive oil in a pan over low heat, and carefully fry the garlic slices until they are golden brown and fragrant, being careful not to burn them. Remove the garlic from the pan and place it on paper towels to drain excess oil. For the broccoli, cut it into bite-sized florets, blanch in boiling water with a pinch of salt for about 1 minute, then immediately rinse in cold water and drain well. If you don’t have broccoli, you can prepare shredded leek instead. To make shredded leek, cut a thick leek into 5cm lengths and slice it thinly into shreds.
Step 4
Now it’s time to cook the marinated chicken drumettes. Heat a frying pan over medium heat with a little oil, or cook the drumettes directly in a dry pan until they are golden brown. If you have an oven, you can bake them at 200°C (390°F) for 15-20 minutes. When using a frying pan, turn the drumettes frequently to ensure they brown evenly on all sides.
Step 5
When frying the drumettes, if the oil splatters excessively or the chicken starts to burn, you can carefully dab away excess oil from the pan with a paper towel as you cook. It’s crucial to ensure the drumettes are cooked through and develop a beautiful golden-brown color on the outside. You can check for doneness by piercing a drumette with a fork; if the juices run clear, they are cooked.
Step 6
Once the chicken drumettes are nicely browned, push them to one side of the pan and pour in the prepared braising sauce. Continue to cook over medium heat, stirring occasionally, until the sauce thickens and coats the drumettes beautifully. The sauce will reduce and become glossy, clinging to the chicken. Once the sauce has reduced to your desired consistency, turn off the heat. Serve the glazed drumettes immediately, garnished with the crispy fried garlic and blanched broccoli (or shredded leek).
