This recipe is right on the spot when you are craving a touch of Chinese food. The sauce is tasty served over fried rice, or plain white rice or mashed potatoes. It can also make a good dipping sauce during the meal. The title says drumsticks, but any kind of chicken pieces will be great.
There is no need to use a mixing bowl and make extra dishes to wash. Put all dry ingredients in the casserole dish you will cook in and mix completely.
Start with these dry ingredients:
3/4 C brown sugar
2 TBS cornstarch
2 TBS garlic powder
To the dry ingredients in the casserole dish add these liquids.
3/4 C water
3 TBS soya sauce
1 TBS honey
Stir until mixture is smooth and the honey is diluted. You will need to give this a quick stir before adding the meat because the honey will settle on the bottom of the dish.
Quickly brown (called searing ) your chicken pieces on all sides before adding to the sauce. If you are using large thighs, brown them a bit slower to partially cook the meat, you’ll see below why. The pieces can be cubed chicken, or sliced chicken, or drumsticks or large thighs. Browning helps to bring out the flavor of the meat making the dish much more tasty in the long run. Now add your meat pieces. I have never made this recipe with beef or pork, but you can go ahead and try it. If you find the sauce does not cover enough of the chicken, then make a second batch of the sauce. Put in 350 degree oven to cook and stir the meat or turn the meat over occassionally while cooking.
Keep in mind the smaller your pieces the more quickly they will cook and the sauce should thicken and be ready about the same time as your meat. If your pieces are very large, chances will be that the sauce will be ready and thick before the meat is completely cooked, in that case what I do is take out the large pieces making sure to shake off excess sauce and then I continue cooking the meat in the oven in another dish until the meat is cooked and then I add it back to the sauce and serve.
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