Kung Pao Drumsticks

Actually, the real name of this recipe is Kung Pao Drumsticks with Ginger Honey and Toasted Peanuts. But that’s a little long. This is another recipe from the cookbook Cooking Like A Masterchef by Graham Elliot.I absolutely love his recipes, because they makes you feel like you can cook dishes you didn’t think you were going to be able to! This particular recipe has a few steps, but it is by no means difficult. Just make sure you have the time, and have some good music playing along!


What you’ll need:

  • 8 trimmed chicken drumsticks
  • 1 cup of honey
  • 4 tbsp minced ginger
  • 6 cups canola oil, plus 2 tbsp
  • 2 tbsp minced shallot
  • 2 minced garlic cloves
  • 3 tsp rice wine vinegar
  • 1 tsp mirin (I substituted with white wine)
  • 3 tsp dark soy sauce
  • 2 tsp hoisin
  • 2 tsp sambal chili sauce
  • 6 scallions, minced
  • 1 cup chopped toasted peanuts

In a small saucepan, heat the honey and 2 tbsp of ginger to a simmer. Cook gently for 5 minutes over low heat to infuse the honey with the ginger. Strain to remove the ginger and set aside.

To toast the peanuts, spread them in a dry skillet and cook over medium to high heat for 1 minute while shaking the pan occasionally, until lightly browned. Set aside and let cool.

In another sauce pan, heat 2 tbsp of oil over medium heat. Add garlic, shallot and remaining ginger and sauté for 2 minutes.

Add vinegar and Mirin sauce and bring to a rapid simmer. Cook for 30 seconds. Add the soy sauce, hoisin and chili sauce and simmer for 5 minutes.

In a heavy pot, heat 6 cups of oil until it reaches 350 degrees F. Using tongs, submerge drumsticks in the oil. Use about 2 or 3 pieces at a time, in batches. Fry each batch for 5 to 8 minutes. Check for doneness, return to the pot if necessary. Set aside on a paper towel-lined plate.

In a large bowl toss the peanut with the scallions.

Add the drumsticks to the pot with the soy sauce/Mirin mix, and toss to coat. Then transfer to the bowl with the peanut/scallion mix, and toss to coat. Transfer to a serving bowl and drizzle with the honey ginger sauce.


Bon Appétit!

For more info on Graham Elliot’s cookbook click here

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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