Ingredients Jump to Instructions ↓

  1. 35-40 chicken drumettes

  2. Garlic powder

  3. Salt

  4. 1/2 c. cornstarch

  5. Sauce:

  6. 3/4 c. brown sugar

  7. 1/4 c. pineapple juice

  8. 1 tbsp. soy sauce

  9. 1/2 tsp. salt

  10. 1/2 c. rice vinegar

  11. 4 tbsp. ketchup

  12. 1 tsp. MSG

Instructions Jump to Ingredients ↑

  1. Combine the sauce ingredients in a saucepan and simmer 15-20 minutes, stirring occasionally.

  2. Clean and wash the chicken drumettes and lay out on wax paper or paper towels. Sprinkle with salt and garlic powder. Allow to dry for 15-30 minutes.

  3. Place 1/2 cup cornstarch in a plastic or paper bag. Add a few pieces of chicken at a time, and shake the bag until the pieces are well coated. Repeat until all pieces are coated.

  4. Dip the coated pieces of chicken in a beaten egg mixture and fry in peanut oil (very hot) until brown.

  5. When the chicken is browned, place in a baking dish. Pour half of the sauce over the chicken and bake for 1/2 hour at 350 degrees Fahrenheit.

  6. Turn chicken and add the remaining sauce. Bake for an additional half hour.

  7. Remove from oven and sprinkle with sesame seeds and bake for 5 more minutes.


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