
Sticky Ginger Soy Chicken Drumsticks with Scallion Sesame Rice
Get ready to wow your taste buds with these Sticky Ginger Soy Chicken Drumsticks! They're sweet, savory, and totally irresistible. Paired with fluffy scallion sesame rice, this dish is comfort food at its finest. Let’s grab those drumsticks and get cooking—you’re going to love this one!
4.3 out of 5 (3 ratings)

Prep Time
15 minutes
Cook Time
40 minutes
Servings
4 servings
Cuisine
Asian
Ingredients
- •8 chicken drumsticks
- •1/4 cup soy sauce
- •2 tablespoons honey
- •2 tablespoons brown sugar
- •1 tablespoon rice vinegar
- •1 tablespoon grated fresh ginger
- •3 garlic cloves, minced
- •2 teaspoons sesame oil
- •1/4 teaspoon crushed red pepper flakes (optional)
- •1 cup jasmine rice
- •2 cups water
- •2 scallions, finely sliced
- •1 tablespoon sesame seeds, toasted
- •1 tablespoon vegetable oil
- •Salt, to taste
- •Black pepper, to taste
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a mixing bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, and crushed red pepper flakes to make the marinade.
- 3
Pat dry the chicken drumsticks with paper towels and lightly season with salt and pepper.
- 4
Place the drumsticks in a baking dish and pour the marinade over them, ensuring they are coated evenly.
- 5
Bake the chicken in the preheated oven for 35-40 minutes, turning the drumsticks halfway through to coat them in the sticky sauce.
- 6
Meanwhile, rinse the jasmine rice in cold water until the water runs clear.
- 7
In a saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender.
- 8
Fluff the cooked rice with a fork and stir in sliced scallions, toasted sesame seeds, and sesame oil.
- 9
Once the chicken is done and caramelized, remove it from the oven and let it rest for a few minutes.
- 10
Serve the chicken drumsticks over the scallion sesame rice, spooning extra sauce from the baking dish over the top.
Nutrition Information
Calories
450 calories per serving
Protein
30g
Carbs
45g
Fat
15g
Frequently Asked Questions
Q: Can I use chicken thighs or wings instead of drumsticks?
A: Yes, you can substitute drumsticks with chicken thighs or wings. Adjust the cooking time accordingly—thighs may take slightly longer to cook, while wings may need less time. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
Q: Can I substitute jasmine rice with another type of rice?
A: Absolutely! You can use basmati rice, long-grain white rice, or even brown rice. Keep in mind that cooking times and water ratios may vary depending on the type of rice. For brown rice, increase the cooking time by about 10-15 minutes and add extra water if necessary.
Q: What can I use as a substitute for sesame oil?
A: If you don't have sesame oil, you can use olive oil or vegetable oil as a substitute. However, sesame oil adds a distinct nutty flavor, so you may want to add a small amount of toasted sesame seeds to the marinade or rice for a similar effect.
Q: How can I make the marinade spicier?
A: To increase the spice level, you can add more crushed red pepper flakes or include a small amount of sriracha, chili paste, or a diced fresh chili pepper. Adjust the amount based on your spice preference.
Q: What should I do if my marinade is too watery or doesn't stick to the chicken?
A: If the marinade seems too thin, you can reduce it by simmering it in a small saucepan over medium heat for a few minutes until it thickens slightly. This will help the sauce adhere better to the chicken during baking.
Q: Can I make this recipe ahead of time?
A: Yes, you can marinate the chicken up to 24 hours in advance and refrigerate it in a covered dish. This will allow the flavors to develop further. When ready to cook, follow the baking instructions as written. You can also prepare the rice ahead of time and reheat it gently before serving.
Q: How should I store and reheat leftovers?
A: Store any leftover chicken and rice in separate airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken in the oven at 350°F (175°C) until heated through, or microwave it in short intervals. For the rice, reheat it in the microwave with a damp paper towel on top to retain moisture.
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