Directions
- 1Prepare the marinade by combining ground bean sauce, hoisin sauce, tomato sauce, red fermented bean curd, black pepper, five spice powder, garlic salt, sugar, and cooking wine in a bowl. Mix well.
- 2Mince shallots and ginger, then add them to the marinade and mix.
- 3Pat the chicken drumsticks dry with paper towels.
- 4Pierce the chicken drumsticks with a knife several times to help the marinade penetrate and cook faster.
- 5Place the chicken drumsticks in a bowl and pour half of the marinade over them; mix well.
- 6Add the remaining marinade, ensuring that all drumsticks are fully coated.
- 7Cover the bowl with plastic wrap and marinate for 1-2 hours (or overnight in the refrigerator).
- 8Prepare the baking tray by lining it with aluminum foil and placing a baking rack on top.
- 9Place the marinated chicken drumsticks on the baking rack, ensuring even spacing. Insert the meat thermometer probe into the thickest part of one drumstick.
- 10Bake at 385°F for 30 minutes, then flip the drumsticks and brush the tops with oil for a glossy look. Increase the oven temperature to 390°F.
- 11Bake for another 15 minutes, or until the internal temperature of the drumsticks reaches 180°F. Remove the probes.
- 12Baste the drumsticks with honey (or a glaze made of sugar and water).
- 13Return to the oven for 3-5 minutes to caramelize the sugar. Once done, plate and serve.
Ingredients
- 2 lbs chicken drumsticks
- 3 tbsp ground bean sauce
- 2 tbsp hoisin sauce
- 2 tbsp tomato sauce
- 1 piece red fermented bean curd
- 0.5 tsp black pepper
- 0.5 tsp five spice powder
- 1 tsp garlic salt
- 2 tbsp sugar
- 1 tbsp cooking wine
- 2 oz shallots
- 0.5 oz ginger
- 1 tbsp honey
- 1 tsp oil
Equipment
ovenbaking trayaluminum foilbaking rackmeat thermometerbowlspoonknifetongspaper towelspastry brush
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