Chicken drumettes with sweet soy glaze

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe Mari Loewen, Photography Ross Cornish

Some years ago, my neighbours brought these tasty drumettes to a Christmas brunch and they were irresistible! I have since made them many times; the savoury sweet balance of soy sauce, vinegar and sugar transforms simple into spectacular! —Mari

Ingredients

2 pounds chicken drumettes

2 eggs, beaten

2 cups flour or cornstarch

Soy glaze

1 tablespoon soy sauce

1 tablespoon water

1 cup sugar

1/2 cup vinegar

1 teaspoon salt

For glaze, mix together all ingredients in bowl. Set aside.

Preheat oven to 375°F. Pat chicken dry with paper towel. Place eggs and flour into 2 separate shallow bowls. Dip chicken piece by piece into egg mixture, then into flour. Heat cooking oil over medium heat and cook each piece until golden brown, about 2 minutes each side. Pour prepared glaze over drumettes, and place in shallow baking dish and bake for 25 minutes. Serves 4­6.

Preparation

For dressing, mix all ingredients medium bowl, set aside.

Rinse chicken and pat dry with paper towel. In a large pot, heat oil to medium high heat and fry chicken in batches, about 10 minutes each batch. Test chicken to ensure meat is cooked. Drain and toss with hot sauce and salt. Serve with immediately with dressing. Serves 6-8.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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