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Asian-Style Chicken Lollipops

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Asian-Style Chicken Lollipops

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Recipe summary

Ricardo Larrivee shares his recipe for yummy chicken lollipops!

Preparation time:
Cooking time:
Yield: 4

Ingredients

  • 16 chicken drumsticks with or without skin
  • 125 millilitres (1/2 cup) ketchup
  • 60 millilitres (1/4 cup) hoisin sauce
  • 60 millilitres (1/4 cup) soy sauce
  • 60 millilitres (1/4 cup) brown sugar
  • 4 cloves garlic, chopped
  • Sambal oeleck to taste (optional)
  • Salt and pepper

Directions

  1. With the rack in the middle position, preheat the oven to 180°C (350°F).
  2. Using a knife, cut around the bone at the less meaty end of the drumsticks, freeing the meat and tendons. Grasp the bottom of each drumstick with one hand, and with the other push the meat to the top; the meat will remain attached to the bone and form a ball. Clean the exposed bone with a dry cloth, removing any fat and cartilage.
  3. In a bowl, combine the remaining ingredients. Add the chicken and toss to coat. Place the drumsticks on a 38 x 25-cm (15 x 10-inch) baking dish. Bake for 45 minutes. Turn the drumsticks and bake until the meat pulls easily from the bone and the cooking juices are syrupy, about 30 minutes.
  4. Serve the chicken lollipops with Stir-Fried Vegetables and jasmine rice.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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