Ingredients
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3 1/2-4 lbs chicken drumsticks
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2 teaspoons sesame oil
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1/2 cup finely minced onion
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2 minced garlic cloves
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1 cup chicken broth
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1/2 cup rice vinegar
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1/2 cup reduced sodium soy sauce
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3 tablespoons hoisin sauce
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1/2 cup apricot preserves
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1/4 cup light brown sugar
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1/2 teaspoon ground ginger
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1/2 tablespoon sesame seeds, for garnish
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2 green onions, chopped, for garnish
Instructions
- Rinse and pat chicken dry.
- In a large, wide saucepan, mix together sesame oil, onion, garlic, broth, rice vinegar, soy sauce, hoisin sauce, apricot preserves, light brown sugar and ginger; mix well.
- Heat mixture to a boil over med-high heat.
- Add the chicken drumsticks.
- Continue to cook over medium to medium-high heat for 25-30 minutes, turning/rearranging chicken (with tongs) often, or until chicken juices run clear.
- Remove chicken to a platter; keep warm.
- IF the sauce has not yet reduced to a thick glaze yet, continue to cook and stir until it reduces to a thick glaze; do not let burn.
- Either Pour the reduced glaze over chicken pieces or return the chicken to the galze in the pot (off the heat) and stir to coat.
- Sprinkle with sesame seeds and/or sliced green onions, if desired.
- Serve hot or room temperature.
- Grab some napkins and dig in!