Orange Ginger Drumsticks

Cooking for Families

My Nanny Kids love chicken drumsticks and mandarin oranges so I adapted a recipe I found in Eating Well magazine for chicken thighs that’s not on their web site. Searing the chicken before roasting it at a super high heat ensures a super-crispy skin.

You Will Need:

2 Pounds Drumsticks
1/2 tsp. Chinese Five-Spice Powder
1/4 tsp. Salt
2 tsp. Peanut Oil
1 11-Ounce Can Mandarin Oranges in Light Syrup
2 T. Tamari
2 T. Rice Wine or Dry Sherry
2 T. Minced Shallot
1 T. Grated Garlic
1 T. Grated Ginger
1-1/2 T. Cornstarch

What to Do:

1. Preheat oven to 450 F degrees.

2. Pat chicken dry and sprinkle with five-spice powder and salt.

3. Heat oil in a large cast-iron or ovenproof skillet over medium heat. Add the chicken, skin down, and cook until golden brown. Turn over and brown.

4. Transfer the pan to the oven. Roast until a thermometer in the chicken without touching the bone is 165 F degrees.

5. Meanwhile add 1/4 cup syrup from can to a small saucepan. Add 1 Tablespoon rice wine, shallot, garlic, and ginger to pan. Bring to a simmer over medium heat and cook for 3 minutes.

6. Whisk 1 Tablespoon of rice wine or sherry and cornstarch in small bowl until smooth. Then whisk cornstarch slurry into the sauce until the sauce is thickened for about 1 minute.

7. Strain the sauce into a bowl and stir in the reserved oranges.

8. Serve the chicken with sauce on top.

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