Hoisin Chicken Drumsticks

Planning a Father’s Day menu? Try these mouth-watering comfort-food recipes from Eat Delicious author Dennis ‘The’ Prescott.

Serves 4 to 6


Chicken and brine

  • • ½ cup sugar
  • • ½ cup kosher salt
  • • Juice of 1 lime
  • • 1 garlic head, halved horizontally
  • • 2 tbsp whole black peppercorns
  • • 10 skin-on chicken drumsticks
  • • 2 tbsp peanut oil


  • • 1/3 cup hoisin sauce
  • • 1/3 cup chicken stock, store-bought or homemade
  • • 3 tbsp soy sauce
  • • 3 tbsp ketchup
  • • 1 tbsp garlic chili sauce
  • • 1 tbsp rice vinegar
  • • 1 tbsp honey
  • • 3 garlic cloves, minced
  • • 3 cups chicken stock, store-bought or homemade
  • • 1½ cups jasmine rice, rinsed
  • • 7 oz baby bok choy, trimmed, leaves separated
  • • 3 scallions, finely sliced, for serving
  • • 1 or 2 red chiles, finely diced, for serving
  • • 1 tbsp sesame seeds, toasted, for serving
  • • 1 lime, halved, for serving


  1. Brine the chicken: In a large saucepan, combine the sugar, salt and 8 cups water and bring to a boil over medium-high heat. Remove from the heat and stir in the lime juice, garlic and peppercorns. Let cool to room temperature, then submerge the chicken in the brine, cover and refrigerate for 3 to 4 hours.
  2. Preheat the oven to 425° F.
  3. Drain the chicken and discard the brine. Pat the chicken completely dry with paper towels and transfer to a large bowl. Massage the drumsticks with the peanut oil.
  4. Heat a large, high-sided, oven-safe pan over medium heat. When hot, add the chicken and cook until golden brown on all sides, 5 to 6 minutes.
  5. While the chicken is getting its crispy on, make the sauce: In a small bowl, whisk together all the sauce ingredients.
  6. Pour the sauce into the pan and toss to coat the chicken on all sides. Transfer the pan to the oven and roast for 30 to 35 minutes, until the meat easily pulls away from the bone and has reached an internal temperature of 165° F as measured on an instant-read thermometer.
  7. While the chicken is roasting, bring the stock to a boil in a saucepan over medium heat. Add the rice and cook according to the package directions. Cover and set aside to keep warm.
  8. Add the bok choy leaves to the pan with the chicken to wilt.
  9. Spoon the cooked rice onto a serving tray, top with the chicken and bok choy, and pour the saucy pan juices on top. Sprinkle the chicken with the scallions, chiles and sesame seeds, and serve with the lime halves.
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