Prep 10 mins
Cook 1 hr
Kids and adults alike seem to love this recipe! My mother, who is Chinese, always made chicken this way. Now that I'm an adult, I make it this way too. It's simple, easy, and always turns out delicious. It's a big hit with company!
- 6 tablespoons dark soy sauce
- 6 tablespoons oyster sauce (Lee Kum Chee is the best brand. I buy mine in bulk at an oriental market)
- 4 tablespoons orange juice
- 2 tablespoons sesame oil
- 2 tablespoons cooking sherry
- 2 tablespoons pancake syrup (while it may seem bizarre, this is the most important ingredient. The syrup caramelizes as the chick)
- 1 tablespoon of minced garlic
- 8 chicken drumsticks
- Combine all ingredients for the marinade in a zip-lock bag. Add chicken. Marinade overnight.
- Pre-heat oven to 400 degrees.
- Line a medium-sized baking pan with aluminum foil and sprinkle the bottom of the pan with salt
- Dump the contents of the bag (including the sauce) into the pan. Arrange the drumsticks so that they are not touching each other.
- Cover pan with aluminum foil and bake for forty-five minutes.
- Remove the top layer of foil and turn the chicken over. Bake for an additional fifteen to twenty minutes, until the top of the chicken is nicely browned.
- Remove from oven.
- I always serve this with white rice, and pour the drippings from the chicken over the rice.
Delicious! I used boneless chicken breasts because my husband dislikes dark meat but I want to try this someday with drumsticks, too.