Chicken Drumsticks in Sweet and Sour Sauce is easy to make and budget friendly. The chicken drumsticks are cooked until golden brown and finished in a thick glossy homemade sweet and sour sauce with loads of vegetables added. This crowd-pleasing dish will have your family begging for you to make again.
Chichen Drumsticks in Sweet and Sour Sauce Recipe
Serves 4
Ingredients:
600g chicken drumsticks
3 tbsp cornflour
2 eggs, beaten
150ml peanut oil, for frying
300g wholewheat rice
2 tbsp olive oil
1 onion, in chunks
2 garlic cloves, sliced
200g pumpkin, diced
200g parsnip, diced
150g Brussels sprouts, halved
1 red capsicum, diced
300g savoy cabbage, in fine strips
2 spring onions, chopped
1 tbsp sesame seeds, toasted
Sweet and Sour Sauce
200ml apple cider vinegar
80g ketchup
120g sugar
4 tbsp soy sauce
4 tbsp ginger syrup
100ml chicken stock
Method:
For the sweet and sour sauce, stir ingredients together in a small bowl and set aside.
Season the drumsticks with salt and pepper. Roll them first through the cornflour, then through the eggs and through the cornflour again. In a deep fryer or a large, heavy-bottomed pot, heat the peanut oil to 170-180°C and deep-fry drumsticks in batches until golden brown and almost cooked through.
Cook rice until tender in lightly salted water.
In a large shallow frying pan over medium heat, add the olive oil and fry the onion, garlic, pumpkin, parsnip, Brussels sprouts and capsicum until soft. Add cabbage and let it shrink.
Add the sweet and sour sauce and bring to the boil. Turn down the heat and add the drumsticks. Cook on a low heat for 10 minutes or until cooked through.
Sprinkle with spring onions and sesame seeds. Serve with rice.
Smart Tip:
The deep fryer or a large, heavy-bottomed pot should be deep enough to allow the drumsticks to be fully submerged in the oil without overcrowding.
