Ingredients
- Chicken drumsticks: 4 large (approx. 500g)
- Lee Kum Kee Char Siu Sauce: 95g (6 tbsp)
- Garlic: 15g (3 cloves), pressed
- Dark soy sauce: 9g (2 tsp)
- Cooking wine: 12g (1 tbsp)
- Sugar: 12g (1 tbsp)
- Salt: 4g (¾ tsp)
Instructions
- Make marinade: Press garlic (garlic press recommended for stronger flavor). Mix with char siu sauce, dark soy sauce, cooking wine, sugar, and salt.
- Prep drumsticks: Wash and dry large drumsticks (not small wings). Score deeply to bone on all sides.
- Marinate 48 hours: Rub sauce onto chicken. Place in bowl with remaining sauce. Cover and refrigerate for 2 full days.
- Bake: Preheat oven to 190°C (375°F). Arrange drumsticks in single layer. Bake 15 minutes, flip, bake another 15 minutes.
Chef’s Notes
•
Salt warning: Use precise kitchen scale. Inaccurate measurements cause saltiness issues.
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Drain sauce: Discard excess marinade after baking to prevent over-salting.
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No substitutions: Must use large drumsticks (not wings) and char siu sauce (not BBQ sauce).
