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