Prep 15 mins
Cook 4 hrs 30 mins
Succulent chicken drumsticks that are falling off the bone in a delicious Ponzu based Sauce. Serve over rice or sesame noodles, accompanied by a cup of green tea for a delicious, satisfying and easy dinner. Created for the "Dining on a Dollar" contest.
- 8 -10 chicken drumsticks
- 1⁄3 cup ketchup
- 1⁄2 cup ponzu sauce
- 1 tablespoon maple syrup
- 1⁄2 teaspoon dried oregano
- 1 teaspoon sesame oil
- 1 tablespoon ginger, grated
- 1 tablespoon sesame seeds
- 3 garlic cloves, crushed
- 3 teaspoons five-spice powder
- 2 green bell peppers
- 1 red bell pepper
- 1⁄8 teaspoon chili flakes
- 1 tablespoon cornstarch
- 1 tablespoon water, for slurry
- Put the ponzu sauce, ketchup, maple syrup, sesame oil, ginger, garlic, chili flakes, sesame seeds and crumbled, dried oregano in a large Mason Jar, screw on the lid and shake vigorously until well blended.
- Pour the sauce in the Crock Pot and set to HIGH, put the lid on.
- Remove the skin from the chicken drumsticks, rinse them, pat them dry, rub the 5 Spice Powder all around and add them to the sauce in the crockpot.
- In the meantime, prepare the Peppers by removing the core and white membranes, cutting them into 1 1/2 by 1 1/2 inch squares.
- After 2 - 21/2 hours on high, add the Peppers to the Crockpot and set for another hour on high.
- Make a cornstarch slurry and whisk into the sauce during the last 30 minutes or until the sauce has thickened.
- Check drumsticks fore doneness, the meet should come easy off the bone.
We really enjoyed this lovely asian inspired dish. So many wonderful flavor and great textures. It was delicious served with party mashed potatoes. I made this exactly as written except that I used orange peppers instead of red, I was out of the red. I also didn't use the slurry, (personal preference only). This dish smelled so intoxicating while it was cooking. It was perfectly spiced and seasoned. I was afraid the 5 spice might be over powering but it was perfection. Thanks for sharing your recipe. Gread use of contest ingredients, good luck in the contest.
I used 8 drumsticks and cooked for 2 hours before adding the peppers. The meat was very juicy and tender and the sauce flavorful. For some reason, the sauce didn't thicken up too much for me, but I took the intro suggestion to serve over rice, which was a great choice for soaking up the sauce so we could fully enjoy it. We especially enjoyed the touch of rubbing the drumsticks with 5-Spice Powder. Thanks, and good luck!