10-16 medium chicken drumsticks, skin removed
Pam spray oil
1 cup water
1 tbsp Sriracha hot sauce (more or less to taste)
1/2 cup low-sodium soy sauce (make sure it's low-sodium or it will be way too salty)
4 tsp agave nectar (or sugar)
3 cloves garlic
dash of ground ginger
brown sugar
honey
2 tbsp chives or scallions, chopped
sesame seeds, for garnish
In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down. Stir in a good amount of honey and brown sugar, until it's sweet enough for your liking. Let the sauce reduce down, 20-25 minutes until it becomes a THICK glaze, turning chicken occasionally. I like the glaze to be a syrup consistency, it will look very bubbly* and frothy* after a while. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.
* This is what the sauce should begin to look like when you know it's finished:
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