Hot n’ Spicy Crispy Chicken Drumettes with a Sticky Chili Glaze

I know what you’re thinking. Drumettes? What are drumettes??? Is there in existence something that can have such a cute name?
They are the bit directly connected to the wing (i.e. the bit of meat with two slender bones) and because they are similar in structure to the drum stick (i.e. the leg of the chicken) but smaller, they are indeed called drumettes!

So, to get started. Where did I find this recipe? I actually based this recipe on one of the many recipes in the TV series, Kimchi Chronicles, starring Marja and Jean-George. If you like food-based TV shows and interested in Korean cuisine as well as culture, I recommend watching Kimchi Chronicles. The whole series can conveniently be found on Youtube.

Now let’s get started with the drumettes. I used eight drumettes, which can serve as a pretty decent appetizer or snack for two people. You could also eat it as a meal with a bowl of rice and other side dishes.

First, give your drumettes a little rinse in cold water and then drain thoroughly.

Then, prepare these following ingredients and add directly to the chicken:
1/2 tablespoon of sesame oil.
1/2 tablespoon of mihyang, which can be substituted by any sweet alcohol like cheongha or sake.
1/2 tablespoon of Korean fish sauce (any fish sauce will do).
1/2 tablespoon of dark soy sauce.
1/2 tablespoon of gochujang, hot chili paste.
Add about a tablespoon of minced garlic.

Marinate the drumettes for about fifteen-twenty minutes.
The good thing about using drumettes, wings or any smaller piece of meat is that the marinade will be able to really seep into and flavor the meat.

Now for the chili glaze! I actually made the glaze while frying up the little drumettes, but found that I felt a bit rushed… So I think it would be wiser to make the glaze as the drumettes rest in the marinade. My recipe for the glaze wasn’t that spicy (on a scale of 1-10, it was about a 5) so feel free to make adjustments to suit your palate.
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Two heaped teaspoons of red chili flakes.
1 tablespoon of gochujang, red chili paste.
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Add two teaspoons of any kind of grain syrup or honey. I used a syrup made from oligosaccharide, which sounds scary but is fairly widely used in Korean kitchens. It tastes like any other grain syrup.

Then, add in one teaspoon of vinegar for just a little kick and also a good tablespoon of ketchup to make everything sweet and sticky. I forgot to take pictures of these steps… Now mix everything together!

Tah-dah! Your chili glaze is finished.

At this time, it would be wise to fill a pan with about two centimeters of oil and preheat the oil to frying temperature. The temperature will be just about ready when you put your wooden chopsticks in the oil and see bubbles forming around them.

Now you need to get your drumettes and coat them with flour. Get about 1/4 cup of all-purpose flour and spread it on a plate.
Coat evenly with the flour and shake off the excess.
See the bubbles? Fry the drumettes until golden brown.
It will take about 10-15 minutes depending on the size of your drumettes.
Don’t be afraid to fiddle with the meat and make sure all sides are completely brown and crispy.
When they are done, remove and drain on a paper towel. If you aren’t sure if they are completely cooked inside, take one out and poke a hole. If the juices coming out of the oil are clear, it is completely cooked. If it is even remotely bloody, it needs more time in the pan.

Now put your drumettes in your pre-made chili glaze!
Toss to coat evenly.
Also add in one heaped tablespoon of toasted sesame seeds.

Plate the chicken, and now you can eat it! Serve with chilled pickled radish for optimum drumette enjoyment.


If you’re planning to barbecue this summer, just omit the flour step, add the chicken to the grill, and toss with the chili glaze as a final step. You could also use any part of the chicken; just adjust the cooking time according to the thickness of the meat.

Good luck in the kitchen!
Until next time 🙂


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