Sweet And Spicy Ginger Chicken Drumsticks With Snow Peas And Mus Recipes

SPICY-SWEET BAKED CHICKEN DRUMSTICKS RECIPE

Steps:

• Preheat the oven to 450 degrees F. Line two rimmed baking sheets with foil, spray with non-stick cooking spray, and set aside.
• Mix the flour, corn starch, and salt together in a bowl. Using paper towels, dry each drumstick and roll them in the flour mixture for a light dusting. Then lay them out on the baking sheets, evenly spaced.
• Bake the drumsticks for 30 minutes, flipping once.
• In the meantime, pour the pineapple juice and all remaining ingredients in a sauce pot. (If you are sensitive to heat, add 1/4 cup Sriracha; if you really like spicy food, add 1/2 cup.) Bring the sauce to a boil, reduce the heat and simmer for 30 minutes.
• Then pour the sauce over the drumsticks evenly. Roll the drumsticks around in it to coat, and place back in the oven, uncovered.
• Bake another 20 minutes, until the sauce is thick and sticky and the drumsticks are well coated. Serve warm.

SWEET AND SPICY GINGER CHICKEN DRUMSTICKS WITH SNOW PEAS AND MUS

Steps:

• With your potato peeler peel a portion of skin off of the ginger. Continue to peel strips of the cream flesh of the ginger until you have approximately 1/8 cup. If desired, you can take a knife and cut the ginger into smaller pieces at this point. My family happens to like ginger, so I leave it in long strips. Place remaining ginger in a freezer bag and place in freezer for later use.
• Add the sweet chili sauce, soy sauce, fresh ginger, sesame seeds, spring onions, and red pepper flakes to a gallon sized ziplock bag and give it a shake to combine.
• Place chicken drumsticks into bag and seal. Place bag in the refrigerator and allow chicken to marinade for a minimum of 4 hours.
• Once chicken has marinated, preheat oven to 400 degrees. Carefully remove chicken from bag and set marinade aside. Do Not discard.
• Place chicken on a greased baking sheet. Cook legs 15 minutes at 400 degrees then flip and cook an additional 15 minutes.
• While chicken is in the oven, cook rice if desired; according to package directions.
• During the last 15 minutes of cooking the chicken, pour oil into a wok or large skillet and heat over high heat. When oil is good and hot, add the sliced mushrooms, snow pea pods, and water chestnuts and quickly stir-fry until snow peas are crisp tender. Remove vegetables to a plate and set aside.
• Turn the heat down on on your wok or pan and add the marinade sauce. Bring the sauce to a boil and cook approximately 5 minutes. Add vegetables, and chicken drumsticks to the sauce and give a quick stir to coat all ingredients.
• Spoon vegetables and sauce over rice and top each serving with two drumsticks.

BAKED GARLIC AND GINGER CHICKEN DRUMSTICKS

Steps:

• Add all ingredients (drumsticks excluded) to a blender or a magic bullet and pulse a few times until garlic and ginger are a paste and the mixture emulsifies. Place the drumsticks in a large ziploc bag and pour the marinade over the chicken. Close the bag and place in fridge; let it marinade for about 20 or 30 minutes. Could be marinated overnight.
• Preheat oven to 375 F degrees.
• Place the chicken and all of the marinade in a 9x13 inch baking pan. Bake for about 45 minutes or until chicken is cooked through and browned on the outside.

SPICY GINGER CHICKEN

Steps:

• Put oil into wok or frying pan. When hot, add garlic and stir-fry until brown.
• Add onion and chicken; stir-fry until chicken begins to turn white.
• Add ginger and red pepper, combine well.
• Add chilies and chicken stock/water, and stir-fry for 1 minute.
• Check chicken is white throughout, and then add spring onions. Cook for 30 seconds (until onions are slightly soft).
• Serve with rice.

SWEET, STICKY AND SPICY CHICKEN

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

SNOW PEAS AND CHICKEN

Steps:

• Cut chicken into 1 inch cubes.
• Combine 2 tablespoons of the sherry and 3 teaspoons of the cornstarch; mix well.
• Stir in the chicken.
• Cover, refrigerate for 1 hour.
• Combine soy sauce, remaining sherry,remaining cornstarch and sugar in a small bowl; set aside.
• In a heavy cast iron frypan or wok, heat oil over high heat until very hot but not smoking.
• Add chicken and stir-fry for 2 minutes.
• Remove chicken, set aside.
• Add garlic and ginger to pan, stir well,add onions, snow peas and water.
• Stir-fry for 2 minutes.
• Return chicken and soy sauce mixture to pan and stir quickly over high heat until hot.
• Serve over rice or noodles.

SWEET & SPICY CHICKEN DRUMMIES

Steps:

• In a large resealable plastic bag, combine the sugar, paprika, salt, pepper, garlic powder, chili powder and cayenne. Add drumsticks, a few at a time; seal bag and shake to coat. , Place chicken in two greased 15x10x1-in. baking pans. Cover and refrigerate for 8 hours or overnight. (A small amount of meat juices will form in the pan.) , Bake, uncovered, at 325° for 50-60 minutes or until chicken juices run clear and a thermometer reads 170°-175°.