Ingredients
2 tbsp. vegetable oil
1 tsp. Chinese five-spice powder
16 chicken drumsticks
Salt and freshly ground pepper
3/4 c. hoisin sauce
1/4 c. sweet Asian chile sauce or hot pepper jelly
1/4 c. unseasoned rice vinegar
1/4 c. chicken stock or broth
2 tbsp. minced fresh ginger
2 large garlic cloves
1 tsp. toasted sesame oil
1 c. Toasted sesame seeds
Preparation
Step 1Preheat the oven to 425°F. In a large bowl, mix the vegetable oil with the five-spice powder. Add the chicken, season with salt and pepper, and toss. Arrange the chicken on a foil-lined baking sheet. Roast for about 35 minutes, turning twice, until cooked.Step 2Meanwhile, in a blender, combine the hoisin sauce, chile sauce, rice vinegar, stock, ginger, garlic, and sesame oil and puree until very smooth. Transfer to a saucepan and simmer until slightly thickened, 5 minutes.Step 3Transfer the chicken to a bowl and toss with the sauce, until completely coated.Step 4Preheat the broiler and position a rack 8 inches from the heat. Return the chicken to the baking sheet and broil for about 10 minutes, brushing with the sauce and turning occasionally, until glazed and sticky.Step 5Add the sesame seeds to a bowl. Dip the chicken in the seeds to coat; serve.
