Sticky, Spicy Chicken
This stand out Chinese Sticky, Spicy Chicken is another better-than-takeout recipe you will be making over and over again!
Servings: 10 drumsticks
Calories: 174.8kcal
Ingredients
- 2 lbs chicken drumsticks (about 10 drumsticks)
- ½ cup almond milk or 2 % milk, other non-dairy milk
- ½ cup flour (or cornstarch for gluten free)
Sauce
- ½ tablespoon sesame oil
- ⅓ cup maple syrup (or honey)
- ⅓ cup soy sauce
- 3 Tbsps apple cider vinegar
- 1 ½ teaspoon siracha sauce (or to taste if you want more heat)
- 3 cloves garlic minced
- 1 ½ tablespoon corn starch
- 4 ½ Tbsps water
- green onions optional garnishes
- toasted sesame seeds optional garnishes
Instructions
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper and lightly coat with cooking spray or coconut oil.
- Dredge each drumstick in milk and then flour to coat. Arrange on sheet pan. Do not crowd.
- Bake in hot oven 35-40 minutes.
- While chicken is baking, make the sauce. Mix sesame oil, maple syrup, soy sauce, apple cider vinegar, siracha and garlic in a small sauce pan. Cook over medium, low heat about 10 minutes, stirring often.
- Add water to cornstarch to form a paste. Add to the sauce. Cook another 5 minutes or so, stirring until sauce boils and thickens.
- Drizzle sauce over the drumsticks when they come out of the oven. Serve remaining sauce on the side.
Notes
[nutrition-label]
Nutrition
Calories: 174.8kcal | Carbohydrates: 14g | Protein: 12.7g | Fat: 7.1g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 46.6mg | Sodium: 352mg | Potassium: 186.6mg | Fiber: 0.3g | Sugar: 7g