Recipe by tgobbi
Here's an authentic Chinese recipe for drumsticks that I used to serve to large parties when I was in the catering business. It's a bit complicated but worth it. They can be frozen at any point along the way - after steaming or after deep frying. (The recipe comes from "The People's Republic of China Cookbook.) Prep time includes several hours marinating tim.
Top Review by KLBoyle
Oh man, this chicken is awesome! I didn't think the flavor would be that strong with only a few hours marinating time but they were amazing! I'm obsessed with the chicken wings from Chinese restaurants and have tried many times to re-create them with no sucess; now I finally have the recipe :) Thanks so much for posting, I will be making these again and again.
- 2 lbs chicken legs
- 1 teaspoon Chinese five spice powder
- 2 tablespoons sugar
- 3⁄4 teaspoon salt
- 1⁄2 cup thin light soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons dry sherry or 2 tablespoons rice wine
- 1 tablespoon minced fresh gingerroot
- 1⁄3 cup cornstarch (more or less)
- oil, to deep fry
Directions See How It's Made
- Marinate the drumsticks for 4- 5 hours, refrigerated.
- Improvise a steamer (or use one of the Chinese steaming devices).
- Steam the drumsticks for one hour, covered with aluminum foil that has several small holes pierced in it.
- (Check water level in steamer from time to time to make sure there's still some water left).
- Air dry the drumsticks for a couple hours.
- When ready to deep fry, dredge the steamed drumsticks with cornstarch.
- Heat oil to 350- 375º and cook the drumsticks a few at a time until golden brown.