The Sticky Chinese Plum Sauce Chicken Drumsticks Recipe is a dazzlingly flavorful dish that brings that perfect balance of sweet, savory, and tangy to your dinner table. These drumsticks boast a gorgeously sticky glaze, thanks to a luscious plum sauce base mixed with brown sugar, hoisin, and traditional Chinese spices. The taste is comforting yet exotic, making it an irresistible meal for both weeknight dinners and special gatherings. Plus, the method is forgiving and straightforward, so you’ll get flawlessly tender, caramelized chicken packed with bold Asian-inspired flavors every single time.
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and here you’ll find a simple but carefully curated list. Each one plays a key role: from the tender juiciness of the chicken drumsticks to the aromatic spices and rich plum sauce that bring this dish to life.
- Chicken drumsticks (1.2kg / 2.4lb): Choose large, meaty drumsticks for maximum flavor and juiciness.
- Fountain Plum Sauce (3/4 cup / 185ml): The star of the show, providing that iconic sweet and tangy sticky base.
- Brown sugar (1/3 cup): Adds depth and helps create the perfect caramelized coating; you can adjust sweetness to taste.
- Soy sauce (1/4 cup): Use light or all-purpose for a salty balance without overpowering.
- Hoisin sauce (2 tbsp): Brings smokiness and extra complexity to the marinade.
- Minced garlic (2 cloves): Fresh garlic infuses pungency and warmth.
- Minced ginger (1/2 tsp): Adds a subtle zing and freshness.
- Chinese Five Spice Powder (1/2 tsp): Essential for that authentic hint of star anise, cinnamon, and clove.
- Sesame seeds: For garnish and a nutty crunch.
- Finely chopped scallions: Fresh and bright, a lovely finishing touch.
How to Make Sticky Chinese Plum Sauce Chicken Drumsticks Recipe
Step 1: Marinate the Chicken
Start by combining the plum sauce, brown sugar, soy sauce, hoisin, garlic, ginger, and Chinese five spice powder in a ziplock bag or a bowl. Add the chicken drumsticks and massage the marinade into every nook and cranny. Let them soak in this flavorful bath for at least one hour in the fridge. This marinating step is what infuses the chicken with that unforgettable sweet, tangy, and spicy character that defines this Sticky Chinese Plum Sauce Chicken Drumsticks Recipe.
Step 2: Preheat the Oven
Set your oven to 180°C (350°F) – this moderate heat ensures that the chicken cooks evenly while the marinade thickens into that signature sticky glaze. An even oven temperature helps develop that gorgeous caramelization on the drumsticks without drying them out.
Step 3: Prepare Your Baking Tray
Line a baking sheet with parchment paper or foil. If using foil, give it a gentle spray of oil to prevent sticking. This simple step not only saves you cleanup time but also helps the chicken cook with a crisp edge, which contrasts so beautifully with the syrupy plum sauce coating.
Step 4: Arrange the Drumsticks
Transfer the marinated chicken drumsticks onto the prepared tray, shaking off any excess marinade so they don’t steam but roast nicely. Don’t toss the leftover marinade just yet — you’ll use it shortly to deepen the flavor and build that stickiness.
Step 5: Bake and Baste
Pop the chicken into the oven and bake for around 40 minutes. Meanwhile, simmer the reserved marinade in a small saucepan over medium heat until it thickens into a glossy sauce. Every 10 minutes or so, baste the drumsticks with this sauce, spooning it over to build layers of sticky, caramelized goodness. This attention to basting is what turns this dish into a true Sticky Chinese Plum Sauce Chicken Drumsticks Recipe sensation.
Step 6: Final Broil for Crispy Finish
When the chicken is cooked through and beautifully sticky, switch the oven to broil mode for 3-5 minutes, watching closely, to get those edges crisply caramelized and slightly charred. This final step gives the drumsticks that irresistible texture contrast that makes each bite so addictive.
How to Serve Sticky Chinese Plum Sauce Chicken Drumsticks Recipe
Garnishes
Sprinkle the drumsticks liberally with toasted sesame seeds and finely chopped scallions just before serving. These garnishes add a fresh crunch and nutty accent that brighten up the deep flavors, making the dish look inviting too.
Side Dishes
Serve these sticky drumsticks beside fluffy steamed jasmine rice or fragrant fried rice to soak up every last bit of sauce. Crisp stir-fried vegetables or a simple cucumber salad also make wonderful refreshing sides to balance the richness of the chicken.
Creative Ways to Present
For a party or family-style meal, arrange the drumsticks on a large platter and surround them with fresh herbs like cilantro and mint. You might also serve with small bowls of extra plum sauce for dipping, or even glue toothpicks into the drumsticks for easy finger-food fun.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover drumsticks in an airtight container and store them in the refrigerator for up to 3 days. The sticky glaze holds up well, and the flavors actually deepen, making them just as delicious the next day.
Freezing
If you want to keep these drumsticks longer, freeze them in a sealed container or heavy-duty freezer bag for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
Reheat leftovers gently in the oven at 160°C (320°F) to revive crispiness without drying the chicken. You can also warm them in a skillet with a splash of water or extra plum sauce, turning to coat so the glaze stays sticky and fresh-tasting.
FAQs
Can I use chicken thighs instead of drumsticks?
Absolutely! Chicken thighs work wonderfully with this plum sauce marinade. They are similarly juicy and tender, and the cooking time will be quite close. Just make sure to adjust depending on their size to avoid overcooking.
Is Fountain Plum Sauce the only option?
You can try other brands or homemade plum sauce if you prefer, but Fountain Plum Sauce is a fantastic store-bought choice with a perfect balance of sweet and tart that complements this recipe beautifully.
Can I skip marinating the chicken?
While you can bake without marinating to save time, the one-hour or longer marination really makes a huge difference in flavor penetration and tenderness. If you’re short on time, even 20-30 minutes will enhance the dish compared to no marination at all.
Is this recipe spicy?
This recipe is more on the sweet and savory side with fragrant five spice notes rather than spicy heat. If you love some kick, try adding a dash of chili flakes or Sriracha to the marinade for your preferred level of spice.
What can I do with leftover sauce?
If you have leftover cooked plum sauce from basting, you can drizzle it over steamed rice or even use it as a flavorful dipping sauce for spring rolls or dumplings. Just keep it refrigerated and use within a few days.
Final Thoughts
If you’re craving a dish that’s bursting with flavor, easy to make, and guaranteed to impress, this Sticky Chinese Plum Sauce Chicken Drumsticks Recipe is your new go-to. The perfect blend of sweet, savory, and aromatic spice transforms simple chicken drumsticks into a mouthwatering meal you’ll want to make again and again. So grab those ingredients, get cooking, and share this winning recipe with your friends and family—you’ll be glad you did!
Print
Sticky Chinese Plum Sauce Chicken Drumsticks Recipe
- Prep Time: 1 hour 5 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 55 minutes
- Yield: 4 servings (8 drumsticks)
- Category: Main Dish
- Method: Baking
- Cuisine: Chinese
Description
Enjoy these flavorful Sticky Chicken Drumsticks glazed with a sweet and tangy Chinese plum sauce. Marinated in a mixture of plum sauce, brown sugar, soy sauce, hoisin, garlic, ginger, and Chinese five spice, these drumsticks bake to tender, sticky perfection and are garnished with toasted sesame seeds and fresh scallions, making an irresistible appetizer or main dish.
Ingredients
Chicken
- 1.2kg / 2.4lb large chicken drumsticks (8 drumsticks)
Marinade and Sauce
- 3/4 cup / 185ml Fountain Plum Sauce
- 1/3 cup brown sugar (can reduce to 1/4 cup)
- 1/4 cup soy sauce (all purpose or light, not dark soy sauce)
- 2 tbsp hoisin sauce
- 2 cloves garlic, minced
- 1/2 tsp ginger, minced
- 1/2 tsp Chinese five spice powder
Garnish
- Sesame seeds
- Finely chopped scallions
Instructions
- Prepare marinade: In a ziplock bag or mixing bowl, combine plum sauce, brown sugar, soy sauce, hoisin sauce, minced garlic, minced ginger, and Chinese five spice powder. Mix well to form the marinade.
- Marinate chicken: Add the chicken drumsticks to the marinade and massage to coat thoroughly. Seal the bag or cover the bowl and refrigerate for 1 hour to allow flavors to infuse. (Note: Marinating can be skipped if short on time.)
- Preheat oven: Set your oven to 180°C (350°F) to prepare for baking the drumsticks.
- Prepare baking tray: Line a baking tray with parchment paper or foil, then lightly spray with oil to prevent sticking.
- Arrange chicken: Transfer the drumsticks onto the prepared tray, shaking off excess marinade but do not discard it; reserve the marinade for basting.
- Bake and baste: Place the tray in the preheated oven and bake for 25 minutes. Remove the tray and baste the drumsticks with the reserved marinade to enhance flavor and stickiness.
- Continue baking: Return the tray to the oven and bake for an additional 25 minutes, or until the chicken is cooked through and the skin is sticky and caramelized.
- Garnish and serve: Once baked, sprinkle the drumsticks with toasted sesame seeds and finely chopped scallions. Serve hot and enjoy your sticky, flavorful chicken drumsticks.
Notes
- Note 1: Fountain Plum Sauce is a sweet and tangy Chinese sauce available at Asian grocery stores or online.
- Note 2: Chinese Five Spice Powder adds distinctive depth with flavors of star anise, cloves, cinnamon, Sichuan pepper, and fennel seed. Adjust quantity to taste.
- Note 3: Marinating for at least 1 hour helps intensify flavors but can be skipped if necessary; chicken will still be tasty.
- Use light or all-purpose soy sauce instead of dark soy sauce to maintain a balanced flavor without overpowering saltiness.
- For extra crispy skin, broil for 2-3 minutes at the end of baking watching carefully to prevent burning.
