Braised Chicken Drumsticks Recipe

Fully cooked braised chicken drumsticks coated in a rich soy-based sauce, garnished with sesame seeds and chopped green onions, served in a white enameled skillet on a wooden surface.

These braised chicken drumsticks are tender, flavorful, and coated in a rich, savory-sweet sauce. With minimal effort, you can achieve fall-off-the-bone chicken infused with garlic, soy sauce, honey, and sesame oil. This foolproof recipe is perfect for a comforting dinner served with rice and vegetables.

Prep Time10

Cook Time35

Total Time45

Servings: servings

Calories: 425kcal

Ingredients

8 bone-in, skin-on chicken drumsticks
2 tablespoons olive oil
4 garlic cloves minced
1 teaspoon fresh ginger grated (or ¼ teaspoon ground ginger)
¼ cup soy sauce use low-sodium if preferred
¼ cup honey
1 tablespoon rice vinegar or apple cider vinegar
1 tablespoon sesame oil
½ cup chicken broth
1 teaspoon cornstarch mixed with 1 tablespoon cold water, if using, for thickening
Sesame seeds and chopped green onions for garnish

Instructions

Pat the 8 bone-in, skin-on chicken drumsticks dry with paper towels and season lightly with salt and pepper. (Note 1)
Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken drumsticks for 2-3 minutes on each side until golden brown. (Note 2) Remove and set aside.
Lower the heat to medium. Add the minced garlic and ginger to the skillet and sauté until fragrant (about 30 seconds). (Note 3) Stir in ¼ cup soy sauce, ¼ cup honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and ½ cup chicken broth. Mix well to combine.
4 garlic cloves, 1 teaspoon fresh ginger
Return the chicken drumsticks to the skillet, turning them to coat in the sauce. Cover and simmer on low heat for 25-30 minutes, turning the drumsticks occasionally to ensure even cooking. (Note 4)
If you prefer a thicker sauce, remove the chicken and whisk 1 teaspoon cornstarch mixed with 1 tablespoon cold water into the sauce. (Note 5) Simmer for 2-3 minutes until thickened, then return the chicken to coat.
Sprinkle with sesame seeds and chopped green onions. Serve hot with steamed rice, sautéed greens, or roasted vegetables. (Note 6)

Notes

Removing excess moisture from the drumsticks helps them sear properly and develop a golden-brown crust. This step also prevents excess splattering when they hit the hot oil.
Browning the drumsticks before braising adds depth to the dish by creating a caramelized crust. Be sure not to overcrowd the pan - work in batches if necessary to ensure even browning.
Keep the heat at medium and stir constantly when sautéing garlic and ginger to prevent burning. Burnt garlic can turn bitter and overpower the dish.
Turning the drumsticks every 8-10 minutes ensures they cook evenly and absorb the sauce’s flavors. If unsure, check with a meat thermometer - it should reach 165 F (74 C) for optimal tenderness.
Always mix cornstarch with cold water before adding it to the hot liquid to prevent clumping. Whisk well for a smooth, glossy sauce.
These drumsticks pair beautifully with steamed jasmine rice, garlic bok choy, or roasted sweet potatoes. If the sauce tastes too salty, add a splash of water or chicken stock. If it’s too sweet, a squeeze of fresh lemon or a dash of vinegar will help balance it out.

Nutrition