Air-fry drumsticks until cooked through, then glaze with gochujang, soy sauce and garlic; serve with steamed frozen broccoli and white rice. Allow extra time for large drumsticks.
By andre
Servings
4
8 pieces Chicken drumsticks
0.5 tsp Salt
0.25 tsp Black pepper
3 tbsp Gochujang
2 tbsp Soy sauce
1 tbsp Honey
4 clove Garlic
1 tbsp Rice vinegar
1 tsp Toasted sesame oil
4 cup Frozen broccoli florets
1.5 cup White rice, uncooked
3 cup Water
1 tsp Toasted sesame seeds (garnish)
Calories
623 kcal
Protein
58g
Carbs
69g
Fat
12g
Fiber
6g
Sugar
6g
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Prep and Cook
1. Preheat the air fryer to 200°C (400°F). Pat the chicken drumsticks very dry and season all over with salt and black pepper.
2. Rinse the white rice, then combine with water in a pot. Bring to a boil, cover, reduce to low and cook 15 minutes, then rest covered off the heat for 10 minutes.
1.5 cup White rice, uncooked,
3 cup Water
3. Arrange the drumsticks in a single layer in the air fryer basket without crowding. Air-fry for 20 minutes, flipping halfway, until the skin is crisp. Large drumsticks need an extra 5 to 10 minutes.
Glaze
4. While the chicken cooks, mince the garlic and whisk it with the gochujang, soy sauce, honey, rice vinegar and toasted sesame oil in a small bowl.
5. Check that the thickest part of the drumsticks reaches 74°C (165°F). Brush the glaze generously over the drumsticks and air-fry 3 to 4 minutes more at 200°C (400°F) until sticky and caramelized, watching closely so the honey does not burn. Brush on any remaining glaze.
Serve
6. Steam the frozen broccoli florets in a covered microwave-safe bowl for 4 to 5 minutes, or in a steamer basket over simmering water for 5 minutes, until hot and tender-crisp. Drain well.
4 cup Frozen broccoli florets
7. Divide the rice, broccoli and drumsticks among plates. Sprinkle with toasted sesame seeds and serve hot.
1 tsp Toasted sesame seeds (garnish)
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By andre
