Soy Sauce Chicken Drumsticks (豉油雞髀)

This quick and easy variation on soy sauce chicken is the perfect weeknight meal!

flodesk gif
Prep Time
15 min
Total Time
35 min
Yields
4 servings
YouTube Tutorial

A Recipe by Daddy Lau

My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.

Hopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!

- Randy

Soy Sauce Chicken is a classic Cantonese dish that we love, but there isn't always time to prep and cook a whole chicken. This easy variation using chicken drumsticks tastes just like soy sauce chicken and it's ready in a fraction of the time!

My dad's Soy Sauce Chicken Drumsticks (豉油雞髀) uses a traditional braising technique that infuses the meat with tons of flavor and gives the skin a nice color. There are just a handful of steps to get the aromatics and sauce ready. The cooking is mostly hands off, making it one of the best chicken drumstick recipes to have on hand for weeknight dinners.

An expert chef's tip for juicy braised chicken drumsticks

Before braising the chicken, my dad first blanches the drumsticks. This quick step boils the skin to remove surface oils that prevent colors from adhering to it. The technique results in soy sauce drumsticks that have a gorgeous deep brown color.

What to serve with Chinese chicken drumsticks

With the extra sauce served on the side, it's essential to have rice to go alongside these drumsticks! You can also round out the meal with a lighter vegetable dish, like our Broccoli Stir Fry or Choy Sum With Garlic. A refreshing Smashed Cucumber Salad would also be great for balancing out the umami flavors.

Check out a quick story summary of our recipe!

Ingredients

Weight: US
oz
g
Volume: US
cup
mL
Servings
4

Main Ingredients

  • 1 oz ginger (

    cleaned, with peel still on

    )
  • 3 clove garlic
  • 0.25 oz dried mandarin peel
  • 6 cups water
  • 30 oz chicken drumstick
  • 0.50 cup water
  • 1 tablespoon oil

Sauce Ingredients

  • 2 tablespoon oyster sauce
  • 3 tablespoon light soy sauce
  • 3 tablespoon dark soy sauce
  • 2 tablespoon Shaoxing rice wine
  • 0.25 teaspoon white pepper
  • 2 tablespoon dark brown sugar (

    or white sugar

    )
  • 0.50 teaspoon salt
  • 0.50 cup water

On soy sauce

Soy sauce dates back to the Han Dynasty, when it was used to stretch the food supply due to the high cost of food. lt's still an essential ingredient in Chinese cooking today and plays a starring role in many dishes.

This recipe uses two variations: light soy sauce (which adds saltiness and umami flavors) and dark soy sauce (which is milder, sweeter and thicker from added caramel and a longer fermentation process).

Step 1: Prep aromatics

Cut the ginger (1 oz) into thin slices about 1/8-inch thick.

Peel the garlic (3 clove) by pinching both ends until it pops out of the skin. Slice the garlic into pieces that are also 1/8-inch thick.

Use kitchen shears to cut the dried mandarin peel (0.25 oz) into small pieces. Soak in water for 1 to 2 minutes to soften.

Step 2: Prep sauce

In a small bowl, combine the oyster sauce (2 tablespoon), light soy sauce (3 tablespoon), dark soy sauce (3 tablespoon), Shaoxing rice wine (2 tablespoon), white pepper (0.25 teaspoon), dark brown sugar (2 tablespoon) and salt (0.50 teaspoon). Taste and adjust flavors as needed.

Pour in the water (0.50 cup) and stir to combine.

Step 3: Blanch chicken

Bring the water (6 cups) to a boil in a wok or large heavy-bottomed pot.

(Chef's Tip: Here's a trick my dad uses to help speed up the cooking process. As the water heats, prep the chicken (30 oz). Pierce the thickest part of each chicken drumstick with a small knife. Avoid piercing the skin, which will cause it to detach from the meat.)

Once the water comes to a boil, add the drumsticks to water, making sure each one is fully submerged. Blanch for 1.5 to 2 minutes.

Remove the drumsticks and let drain. Pour out water and rinse the wok, then wipe it dry.

Step 4: Cook sauce

Heat the woke until it's dry. Add the oil (1 tablespoon). Add the ginger and garlic and stir fry for 1 minute to bring out the aromatic flavors.

Add the dried mandarin peel and stir fry for 20 to 30 seconds.

Add the water (0.50 cup) and stir the ingredients. Cover and simmer for 1.5 to 2 minutes.

Step 5: Braise drumsticks

Add half of the sauce to the wok, followed by the drumsticks. Make sure each one sits in the sauce and pour the rest of the sauce on top of the drumsticks. My dad likes to spoon it over each piece so they all get some color.

Lower the heat, then cover and simmer for 10 minutes.

Uncover and flip the drumsticks. Cover again and let simmer for 1.5 to 2 minutes.

Uncover and turn heat to high to reduce the sauce and concentrate its flavor. Basting the tops of drumsticks to give them even more color. Cook for 5 to 6 minutes, basting occasionally. Chicken is cooked once it has an internal temperature of 165°F.

Turn the heat off off and plate the drumsticks. Pour some sauce in a sauce dish to serve with drumsticks.

Summary

Print Recipe
Made With Lau
madewithlau.com/recipes/chicken-drumsticks
Soy Sauce Chicken Drumsticks (豉油雞髀)
This quick and easy variation on soy sauce chicken is the perfect weeknight meal!
  • Prep Time: 15 min
  • Total Time: 35 min
  • Yield: 4 servings
Ingredients

Main Ingredients

  • 1 oz ginger (

    cleaned, with peel still on

    )
  • 3 clove garlic
  • 0.25 oz dried mandarin peel
  • 6 cups water
  • 30 oz chicken drumstick
  • 0.50 cup water
  • 1 tablespoon oil

Sauce Ingredients

  • 2 tablespoon oyster sauce
  • 3 tablespoon light soy sauce
  • 3 tablespoon dark soy sauce
  • 2 tablespoon Shaoxing rice wine
  • 0.25 teaspoon white pepper
  • 2 tablespoon dark brown sugar (

    or white sugar

    )
  • 0.50 teaspoon salt
  • 0.50 cup water

Step 1 - Prep aromatics

↑ Jump to details

Cut the ginger (1 oz) into thin slices about 1/8-inch thick.

Peel the garlic (3 clove) by pinching both ends until it pops out of the skin. Slice the garlic into pieces that are also 1/8-inch thick.

Use kitchen shears to cut the dried mandarin peel (0.25 oz) into small pieces. Soak in water for 1 to 2 minutes to soften.

Step 2 - Prep sauce

↑ Jump to details

In a small bowl, combine the oyster sauce (2 tablespoon), light soy sauce (3 tablespoon), dark soy sauce (3 tablespoon), Shaoxing rice wine (2 tablespoon), white pepper (0.25 teaspoon), dark brown sugar (2 tablespoon) and salt (0.50 teaspoon). Taste and adjust flavors as needed.

Pour in the water (0.50 cup) and stir to combine.

Step 3 - Blanch chicken

↑ Jump to details

Bring the water (6 cups) to a boil in a wok or large heavy-bottomed pot.

As the water heats, pierce the thickest part of each chicken drumstick.

Once the water comes to a boil, add the drumsticks to water, making sure each one is fully submerged. Blanch for 1.5 to 2 minutes.

Remove the drumsticks and let drain. Pour out water and rinse the wok, then wipe it dry.

Step 4 - Cook sauce

↑ Jump to details

Heat the woke until it's dry. Add the oil (1 tablespoon). Add the ginger and garlic and stir fry for 1 minute to bring out the aromatic flavors.

Add the dried mandarin peel and stir fry for 20 to 30 seconds.

Add the water (0.50 cup) and stir the ingredients. Cover and simmer for 1.5 to 2 minutes.

Step 5 - Braise drumsticks

↑ Jump to details

Add half of the sauce to the wok, followed by the drumsticks. Make sure each one sits in the sauce and pour the rest of the sauce on top of the drumsticks. My dad likes to spoon it over each piece so they all get some color.

Lower the heat, then cover and simmer for 10 minutes.

Uncover and flip the drumsticks. Cover again and let simmer for 1.5 to 2 minutes.

Uncover and turn heat to high to reduce the sauce and concentrate its flavor. Cook for 5 to 6 minutes, basting the top of the drumsticks occasionally. Chicken is cooked once it has an internal temperature of 165°F.

Turn the heat off off and plate the drumsticks. Pour some sauce in a sauce dish to serve with drumsticks.

Step 6 - Take pictures
Whip out your camera (1). Begin taking photos (1,000,000). Pick your favorites!
Step 7 - Share and tag us on Instagram @madewithlau #madewithlau!
Did you have fun making this recipe? We'd love to see & hear about it. (Especially my dad. He would be THRILLED!)

Enjoy!

We have many, many happy memories of enjoying this dish growing up.

Now, hopefully, you can create your own memories with this dish with your loved ones.

Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.

Cheers, and thanks for cooking with us!

Feel free to comment below if you have any questions about the recipe.