Savory Braised Chicken Drumsticks in Soy Sauce
Easier and More Delicious Than Fried Chicken: Learn How to Make Soy Sauce Braised Chicken Drumsticks with Kim Jin-ok’s Recipes
Hello everyone, this is Kim Jin-ok. I used to make braised chicken drumsticks very often for my children’s picnic lunches or snacks when they were young. Now that they’ve grown up, it’s rare to have dinner together, so I made these braised chicken drumsticks the other day after a long time. Perhaps because it had been a while, my children, who returned home late, ate them up quickly, saying they were so delicious! Shall we make these braised chicken drumsticks, which are more subtly flavored and tastier than fried chicken? This recipe uses tablespoon measurements. If you don’t have oyster sauce, you can slightly increase the amount of soy sauce. Adjust the soy sauce and oligosaccharide amounts to your preference. If you like it spicy, add sliced Cheongyang peppers at the end of the braising process. It’s important to taste and adjust the seasoning at the end. If there’s too much liquid, turn up the heat to a strong flame and let the sauce thicken. This recipe is for about 4 servings, approximately 12 chicken drumsticks.
Main Ingredients- 1kg Chicken Drumsticks (approx. 12 pcs)
- 1 Onion
- 1 Green Onion
Cooking Instructions
Step 1
1. Prepare and Blanch Drumsticks: First, make 2-3 shallow cuts on each chicken drumstick. This helps the sauce penetrate better and speeds up cooking. Bring a pot of water to a boil, add the prepared drumsticks, and pour in about half a cup of soju (this helps remove any gamey odor). Blanch for about 30 seconds, then immediately rinse under cold water to remove impurities and drain them well in a colander.
Step 2
2. Marinate the Drumsticks: Place the blanched drumsticks in a pot for braising. Add 2 Tbsp minced garlic, a pinch of black pepper, 12 Tbsp soy sauce, 2 Tbsp oyster sauce, 4 Tbsp mirin, and 6 Tbsp oligosaccharide. Mix well to coat the drumsticks evenly and let them marinate for 30 minutes. This marinating step allows the flavors to deeply infuse into the chicken, resulting in a richer taste. If you’re short on time, you can skip the marinating and proceed directly to braising, but marinating makes them significantly more delicious.
Step 3
3. Prepare Vegetables: Chop the onion and green onion into large pieces. Cutting the onion into large chunks will prevent them from falling apart too much during cooking and will maintain a pleasant texture.
Step 4
4. Braise the Chicken: Add the prepared onion and green onion to the pot with the marinated drumsticks. Pour in 500ml of water, cover the pot, and bring to a boil over high heat. Once boiling, continue to braise on high heat for 5 minutes. During this time, periodically spoon the braising liquid over the drumsticks to ensure even flavoring and moistness. Cover the pot loosely, leaving a slight gap, to allow some steam to escape while preventing too much liquid from evaporating. After 5 minutes on high heat, reduce the heat to medium and continue to braise for another 20 minutes. Keep spooning the sauce over the drumsticks throughout this process. Towards the end, taste the sauce. If it’s not salty enough, add more soy sauce. If it’s not sweet enough, add more oligosaccharide. If it’s too salty, add a little water. If there’s too much liquid remaining, increase the heat to high and let the sauce simmer until it thickens to your desired consistency. This will result in perfectly braised soy sauce chicken drumsticks.
