Ingredients:

  • 8 large Chicken Drumsticks (approx. 1 kg)
  • 1/2 cup Soy Sauce (Low Sodium)
  • 1/4 cup Honey or Brown Sugar
  • 2 tablespoons Rice Vinegar (unseasoned)
  • 1 tablespoon Fresh Ginger (Finely grated)
  • 4 cloves Garlic (Minced)
  • 1 teaspoon Sesame Oil (Toasted)
  • 1/2 teaspoon Black Pepper (Freshly cracked)
  • 1 teaspoon Cornstarch (Cornflour)
  • 2 teaspoons Water
  • 1 teaspoon Sesame Seeds (Toasted, for garnish)
  • 2 medium Spring Onions (Scallions, thinly sliced, for garnish)

Instructions:

  1. Prepare the Chicken and Marinade: Pat the drumsticks thoroughly dry using kitchen paper. In a large Ziplock bag or non-reactive bowl, whisk together the soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, and black pepper. Add the drumsticks, ensuring they are well coated. Refrigerate for a minimum of 30 minutes, or up to 4 hours.
  2. Set up for Baking: Preheat the oven to 200°C (400°F). Line a baking sheet with foil and place a wire rack on top. Remove the chicken from the marinade, shaking off any excess liquid, and reserve the leftover marinade liquid. Arrange the drumsticks on the prepared wire rack. Bake for 25 minutes.
  3. Prepare the Glaze: While the chicken bakes, combine the cornstarch and water in a small cup to form a smooth slurry. Pour the reserved marinade into a small saucepan and bring it to a rapid, rolling boil over medium-high heat for 1 full minute (for food safety). Reduce heat to medium, whisk in the cornstarch slurry, and cook, stirring constantly, until the mixture thickens significantly and coats the back of a spoon (about 1–2 minutes). Remove from heat.
  4. First Glaze and Second Bake: After the initial 25 minutes of baking, remove the tray from the oven. Brush half of the prepared glaze evenly over the drumsticks. Return to the oven and bake for another 10 minutes.
  5. Finish and Broil: Check the internal temperature; it should register 74°C (165°F). Brush the remaining glaze liberally over the drumsticks. Switch the oven to the broiler (grill) setting on high. Broil for 2–3 minutes, watching closely, until the glaze is bubbling, caramelised, and deeply sticky.
  6. Rest and Serve: Remove the chicken from the oven and let it rest on the rack for 5 minutes. Garnish with toasted sesame seeds and sliced spring onions before serving hot.