Sweet & Sticky Korean Chicken Drumstick with Jasmine Rice and Garlic Vegetables
Sweet & Sticky Korean Chicken Drumstick with Jasmine Rice and Garlic Vegetables
Rated 5.0 stars by 1 users
Category
Ninja Double Stack XL 9.5L Air Fryer – SL451
Cuisine
Malaysian
Author:
Chef Marina
Servings
4
Prep Time
25 minutes
Cook Time
20 minutes
Ingredients
Sweet & Sticky Korean Chicken Drumstick
- 4pcs chicken drumstick
- 3/4 cup corn flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 2 tbsp gochujang chilli paste
- 3 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tsp chopped ginger
- 1 tsp chopped garlic
- 1 tbsp lemon/lime rind
- 1/2 tsp salt
Garlic Vegetables
- 4 cloves of garlic, squashed
- 1/2 carrot, julienne
- 8 florets of broccoli
- 8 florets of cauliflower
- 1 tsp sesame oil
- 2 tbsp soy sauce
- 1 pinch of salt
- 1 tsp gochujang chilli paste
- 1/2 tsp honey
- 1 tbsp of water
Jasmine Sesame Rice
- 1/2 cup jasmine rice, washed
- 3/4 cup water
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp black sesame seeds
Corn on the Cob
- 1 corn on the cob , cut into 4 portions
- 1 tsp sesame oil
- 1/2 tsp vinegar
- 1 tsp honey
- 1 tsp gochujang chilli paste
- 1/4 tsp chopped ginger
- 1/4 tsp chopped garlic
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Ninja Double Stack XL 9.5L Air Fryer – SL451
Directions
- Place the carrots, broccoli & cauliflower in a bowl. Sprinkle with sesame oil, say sauce, gochujang paste, salt, honey and water. Toss until well combined.
- Place the vegetables and seasoning into a baking dish and cover with foil. Place the dish on top of the lower position of the crisper plate of Zone 2.
- Pat dry & place the chicken drumettes in a large bowl. Season with onion, garlic powder & salt. Coat each piece of chicken thinly with corn flour.
- Insert probe into the thickest part of the drumstick, feed probe cord through the cut out in top of Zone 2 drawer. Place probe in the socket to the top right of Zone 2 drawer.
- To cook the Jasmine Rice, place washed Jasmine rice in a baking dish. Pour water, drizzle with sesame oil and a pinch of salt. Cover the dish with foil and place the dish onto the lower position of the crisper plate in Zone 1.
- To make the seasoning for the corn on the cob, whisk together the sesame oil, vinegar, honey, gochujang chilli paste, chopped ginger and garlic together. Brush the seasoning over the corn.
- Place 4 cut up corn on the cob onto the top rack of Zone. Insert drawer into Zone 1.
- Select Zone 1, then using the arrows, select BAKE. Set temperature to 180ºC and set time to 20 mins. Select Zone 2, use the arrow select AIR FRY and set temperature to 200ºC. Press PROBE, to select CHICKEN and set to preferred doneness. Select SYNC and press Start.
- To make the sauce, put the gochujang sauce, honey, brown sugar, soy sauce, ginger, garlic, lemon rind and salt into the pan. Cook on low heat and simmer for 5 minutes. Once caramelized, set aside.
- When the cooking is complete, toss the air fried chicken to coat with sauce. Serve the chicken with the garlic vegetables and corn on the cob, brushed with butter. Serve Jasmine rice on the side. Sprinkle with black sesame seeds.
