Often chicken drumsticks can come out stringy and undercooked. This recipe produces a moist and thoroughly cooked piece of chicken. The traditional Vietnamese style caramel sauce balances the dish with the bittersweet caramel with salty and spicy flavors. Take caution when using your oven broiler as to not burn the chicken when finishing the cooking process.
4 – 6 chicken drumsticks
½ cup of caramel sauce
¼ cup soy sauce
¼ cup fish sauce
2 tbsp lime juice
1 tsp Thai chili garlic sauce
1 tsp fresh ginger, minced
½ tsp black pepper
2 tbsp chives, chopped
¼ fresh mint, rough chop
2 tbsp peanuts, skin removed, slivered
- Preheat the water bath to 167°F.
- In a small bowl, whisk together the caramel sauce, soy sauce, lime juice, chili garlic sauce, ginger and pepper.
- Add the sauce to a small saucepan and over medium heat bring it to a boil. Once it has reached a boil, remove from the heat and let it cool.
- Place the chicken drumsticks in a bag along with the sauce. Move the chicken around in the bag to make sure all has some sauce on it. Vacuum seal or use the water displacement method.
- Insert the bag into the water bath and cook for 2 hours.
- Remove from the water bath and place chicken drumsticks and cooking liquids into an oven safe roasting dish.
- Turn the oven broiler to high and place the chicken under it until the skin crisps and browns, approximately 3 to 5 minutes.
- Remove from under the broiler and top with the peanuts, mint and chives. Serve.