This recipe is taken from the 2004 Milk Calendar. A Chinese take-out favourite made simply at home.
- Prep: 10 min
- Cooking: 35 min
- 2 lbs (1 Kg) skinless chicken drumsticks
- 1 1/2 cups (375 mL) Milk
- 1/4 cup (60 mL) cornstarch
- 1/3 cup (80 mL) soy sauce
- 1/4 cup (60 mL) liquid honey
- 2 tbsp (30 mL) rice or white vinegar
- 3 garlic cloves minced
- 2 green onions thinly sliced
- 2 tbsp (30 mL) toasted sesame seeds
Preheat oven to 425 °F (220 °C). Lightly butter 13 x 9-inch (33 x 23 cm) glass baking dish.
Place chicken in baking dish. In a bowl, gradually whisk milk into cornstarch. Whisk in soy sauce, honey, vinegar and garlic. Pour over chicken, tossing to coat.
Bake for 25 min, stirring twice, until sauce is bubbling and starting to thicken. Stir green onions into dish and sprinkle with sesame seeds. Bake for 5 to 10 min longer or until chicken is no longer pink inside and sauce is thick.
While the chicken roasts in the oven, steam some crispy vegetables; serve with rice or rice noodles.- Christine Cushing
If skinless drumsticks are not available, you'll need about 2 1/2 lbs (1.25 kg) with skin. To remove skin, use kitchen scissors to cut a slit in skin starting at the thick end of drumstick down to thin end. Peel back skin and cut off with scissors at knuckle.
For the Adventurous: Add 1 tsp (5 mL) Asian hot chili sauce to sauce.
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Top 5 Nutrients
|Calcium:||15 % / 161 mg|
|Vitamin B6:||33 %|