This Korean sticky marinade is one that you will want to use for everything and goes with everything. The contrast of flavors are perfect together and pairs beautifully with chicken, pork, red meat, fish, and shrimp. For this weeknight recipe I like it most with chicken drumsticks.You can even use this sauce for a “fried rice” or coat broccoli and or cauliflower. I am getting inspired while writing this!
I know for a lot of people cooking is a chore and the kitchen is looked at as this terrible place that you dread going into because you don’t know what to make and hate hate hate the clean up. Trust me no one likes the clean up. Here is a helpful tip to make clean up easier and less stressful and time consuming for you.
Make what you are making simple. I know you were probably expecting an actual cleaning tip, but seriously the more simple the recipe the less there is to clean up. Okay, take this Sticky Marinated Chicken Drumsticks for example, there really isn’t much work involved. You prepare the marinade by throwing (gently) the ingredients in a bag. Maybe you used a cutting board, knife (for the garlic), tongs. Thats 3 things and into the dishwasher they go. Simple easy and no stress or mess. When it comes to time to cook all you need is the baking dish for the chicken, a sauce pot and a whisk. Again simple and no mess.
Korean Sticky Marinated Drumsticks
- 6 -8 Chicken Drumsticks
- 1 Garlic Clove
- 1/8 cup Balsamic Vinegar
- 2 TBLS Water
- 1/4 cup Soy/ Tamari/ Shoyu Sauce
For the Sticky Sauce
- 1/4 cup Balsamic Vinegar
- 1/4 cup Tamari Sauce
- 3 TBLS Brown Sugar
- Sesame Seeds
- Salt and Pepper to taste
- Time 45 minutes (12-24 hour marinade)1. In a bag place the chicken drumsticks and add the marinade into the bag. Mix everything around. Seal the bag well and releasing all the excess air. Place the bag on a plate and place the chicken in the fridge for it to marinate for 12-24 hours. 2. Once the chicken has marinated preheat the oven to 350 degrees. Put the drumsticks in an oven safe baking dish. Season the drumsticks with salt and pepper. Remember to go light on the sauce due to the soy/tamari. Bake in the oven for 30-35 minutes or until the internal temperature of the chicken reaches 165 degrees. Once cooked remove from the oven to cool.3. Meanwhile prepare the sticky sauce. In a sauce pan on high heat add the balsamic vinegar, soy/tamari, and brown sugar. Using a whisk mix everything together. Bring this to a boil and let it reduce and boil for 8-10 minutes. You are looking for a concentrated “syrup” like consistency. Let this cool for 5 minutes then glaze the chicken drumstick, garnish with scallions, and sesame seeds. Serve immediately and enjoy!