I let myself be interrupted today.
Instead of sitting down to write this post like The Schedule said to, I allowed myself to be lured away into the great outdoors by my 3 favorite boys. It hit 60F today and it’s the last day of March. The sound of laughing children and chirping birdies begged me to let. it. go.
So I did. I don’t often do interruptions well. Today I did. It was past sunset by the time my busy brood hustled back home.
After biking, running wild, and basketballing, the boys were ready for a second dinner…
I didn’t say seconds of dinner. I said a second dinner.
We aren’t even into the teen years yet. I am very afraid.
Thankfully, I had just enough leftovers to feed those hungry tummies. My dad taught me how to make this ridiculously easy Baked Honey Soy Chicken when I was a kid. To this day, Dad still rocks this dish for my boys whenever we make a trip back home.
It’s always a hit. Always.
Of course, Dad doesn’t use recipes, and his chicken turns out fork-tender and scrumptious every single time. I’ve tried watching him cook, but I always have to come up with my own measurements because no, I cannot remember the exact color and thickness of that sauce by my plain eyes.
[Why do they cook like that…?!]
After years of trying to replicate it, this is the closest I’ve come to cloning Dad’s non-recipe.
This chicken is tender, full of flavor, and perfect over your favorite rice. Enjoy.
Baked Honey Soy Chicken
- 15 chicken drumsticks
- ⅔ tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ cup Asian rice cooking wine, Sometimes called distilled spirits of rice; not to be confused with sweet rice wine.
- ¼ cup pure honey
- ¼ cup good quality, regular (not light) soy sauce
- Using paper towels, thoroughly dry each piece of chicken. (Do not skip this step, as moisture from chicken will negatively affect results.) Use a fork to poke holes everywhere on all sides of chicken pieces. Lay drumsticks in baking pans (may need to use 2 pans) making sure not to crowd pieces. Evenly sprinkle kosher salt and black pepper over drumsticks.
- In a bowl, combine cooking wine, honey, and soy sauce; stir well to incorporate. Pour mixture evenly over drumsticks. Rotate drumsticks to coat. Let sit in for 1 hour at moderate room temp, rotating once in between. Meanwhile, preheat oven to 350F, with rack on middle position.
- Cover pans tightly with foil and bake 45 minutes. Uncover pans and bake another 20-25 minutes, rotating drumsticks once in between to get a nice browning on all sides. Serve while warm, with sauce from the pan.
- *Note: You can find Asian rice cooking wine in the Asian aisles of most major grocery stores nowadays. I use Michiu brand, but any brand will work. If you can't find it, you can try substituting with dry sherry.
Did you make this?
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Source: Chew Out Loud
Here are a few other homegrown, tried-and-true recipes we think you’ll love:
- Asian Sticky Rice. When I make this, it has to be a huge pot full. Because that’s how quickly it’s devoured.
- Asian Potstickers. Made healthier with ground turkey/chicken in lieu of pork, these are amazingly delicious and always the first appetizer to disappear.
- Asian Shrimp Stir Fry with Snow Peas. One of my favorite weeknight stir fry dishes. Light and healthy, yet packed with rich flavors. Succulent over a bed of fluffy white rice.
- Garlic Soy Braised Chicken. Braised in a delicious sauce, this chicken comes out tender and mouthwatering.
- Fish with Black Bean Sauce. I used to love ordering this at my favorite Chinese restaurants. Once I started making it at home, I’ve never bothered with takeout again. Homemade is way healthier and scrumptious.