Honey Garlic Chicken

Serves 1
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Directions

  1. 1Rinse and drain chicken. Toss with milk in a bowl, fully submerging. Cover and refrigerate for 1 hour.
  2. 2Rinse and drain chicken. Toss with milk in a bowl, fully submerging. Cover and refrigerate for 1 hour.
  3. 3Rinse and drain chicken. Toss with milk in a bowl, fully submerging. Cover and refrigerate for 1 hour.
  4. 4Drain and rinse chicken until water runs clear. Dry the bowl.
  5. 5Drain and rinse chicken until water runs clear. Dry the bowl.
  6. 6Drain and rinse chicken until water runs clear. Dry the bowl.
  7. 7Cut 4–6 slashes per drumstick to the bone. Pat chicken dry and return to the bowl.
  8. 8Cut 4–6 slashes per drumstick to the bone. Pat chicken dry and return to the bowl.
  9. 9Cut 4–6 slashes per drumstick to the bone. Pat chicken dry and return to the bowl.
  10. 10Toss chicken with 1/4 cup olive oil, 1/2 tsp salt, and 1/2 tsp pepper. Cover and refrigerate for at least 1 hour or up to overnight.
  11. 11Toss chicken with 1/4 cup olive oil, 1/2 tsp salt, and 1/2 tsp pepper. Cover and refrigerate for at least 1 hour or up to overnight.
  12. 12Toss chicken with 1/4 cup olive oil, 1/2 tsp salt, and 1/2 tsp pepper. Cover and refrigerate for at least 1 hour or up to overnight.
  13. 13Whisk 1/4 cup honey, 2 tablespoons soy sauce, 2 tablespoons distilled white vinegar, 2 tablespoons sugar, the remaining 1/2 tsp salt, and remaining 1/2 tsp pepper; set aside.
  14. 14Whisk 1/4 cup honey, 2 tablespoons soy sauce, 2 tablespoons distilled white vinegar, 2 tablespoons sugar, the remaining 1/2 tsp salt, and remaining 1/2 tsp pepper; set aside.
  15. 15Whisk 1/4 cup honey, 2 tablespoons soy sauce, 2 tablespoons distilled white vinegar, 2 tablespoons sugar, the remaining 1/2 tsp salt, and remaining 1/2 tsp pepper; set aside.
  16. 16Toss chicken in settled oil. Stretch skin over meat and place skin-side down in a 12-inch nonstick skillet. Drizzle remaining oil over top.
  17. 17Toss chicken in settled oil. Stretch skin over meat and place skin-side down in a 12-inch nonstick skillet. Drizzle remaining oil over top.
  18. 18Toss chicken in settled oil. Stretch skin over meat and place skin-side down in a 12-inch nonstick skillet. Drizzle remaining oil over top.
  19. 19Cook over medium-high heat, turning occasionally, until chicken is spotty golden, approximately 10 minutes.
  20. 20Cook over medium-high heat, turning occasionally, until chicken is spotty golden, approximately 10 minutes.
  21. 21Cook over medium-high heat, turning occasionally, until chicken is spotty golden, approximately 10 minutes.
  22. 22Reduce heat to medium, cover, and cook, turning occasionally, until chicken reaches 185°F, approximately 20 minutes.
  23. 23Reduce heat to medium, cover, and cook, turning occasionally, until chicken reaches 185°F, approximately 20 minutes.
  24. 24Reduce heat to medium, cover, and cook, turning occasionally, until chicken reaches 185°F, approximately 20 minutes.
  25. 25Spoon 6 tablespoons of finely chopped garlic into pooled oil between drumsticks; cook until fragrant, approximately 30 seconds.
  26. 26Spoon 6 tablespoons of finely chopped garlic into pooled oil between drumsticks; cook until fragrant, approximately 30 seconds.
  27. 27Spoon 6 tablespoons of finely chopped garlic into pooled oil between drumsticks; cook until fragrant, approximately 30 seconds.
  28. 28Toss chicken to coat with garlic. Add the prepared sauce, scraping browned bits from the pan.
  29. 29Toss chicken to coat with garlic. Add the prepared sauce, scraping browned bits from the pan.
  30. 30Toss chicken to coat with garlic. Add the prepared sauce, scraping browned bits from the pan.
  31. 31Increase heat to medium-high and baste continuously until the sauce has thickened, approximately 2 minutes.
  32. 32Increase heat to medium-high and baste continuously until the sauce has thickened, approximately 2 minutes.
  33. 33Increase heat to medium-high and baste continuously until the sauce has thickened, approximately 2 minutes.
  34. 34Stir in 2 1/2 tablespoons of butter until the sauce is glossy, approximately 30 seconds.
  35. 35Stir in 2 1/2 tablespoons of butter until the sauce is glossy, approximately 30 seconds.
  36. 36Stir in 2 1/2 tablespoons of butter until the sauce is glossy, approximately 30 seconds.
  37. 37Serve the honey garlic chicken immediately.
  38. 38Serve the honey garlic chicken immediately.
  39. 39Serve the honey garlic chicken immediately.

Ingredients

  • 3 pounds chicken drumsticks, trimmed
  • 3 pounds chicken drumsticks, trimmed
  • 3 pounds chicken drumsticks, trimmed
  • 2.5 cups milk
  • 2.5 cups milk
  • 2.5 cups milk
  • 0.25 cup extra-virgin olive oil
  • 0.25 cup extra-virgin olive oil
  • 0.25 cup extra-virgin olive oil
  • 1 teaspoon fine salt, divided
  • 1 teaspoon fine salt, divided
  • 1 teaspoon fine salt, divided
  • 1 teaspoon black pepper, divided
  • 1 teaspoon black pepper, divided
  • 1 teaspoon black pepper, divided
  • 0.25 cup honey
  • 0.25 cup honey
  • 0.25 cup honey
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 6 tablespoons finely chopped garlic
  • 6 tablespoons finely chopped garlic
  • 6 tablespoons finely chopped garlic
  • 2.5 tablespoons salted butter
  • 2.5 tablespoons salted butter
  • 2.5 tablespoons salted butter

Equipment

bowl12-inch nonstick skillet

Tips

  • Washing bone-in chicken in milk helps to remove undesirable smell or distinct chicken taste.
  • For larger drumsticks, make gashes to ensure they cook through before the skin burns.
  • Placing chicken skin-side down first helps to render the fat properly and adds flavor and texture.