my lavender blues

October 27, 2021

Crispy Asian Fused Oven Fried Chicken Drumsticks


….. Or as a good friend told me to title it:

” Redemption Drumsticks: A Savory & Sweet Peace Offering for falling off the face of the internet yet again”. 

Love my support system.

So, welp, here I go again (on my own). Not really but yada yada. CHICKEN. how could I not redeem myself with such a classic lil bird. It’s a simple main, that can be quickly thrown together any day of the week, with friends, without them, with family, without them. You get it. So here you are. Scroll all the way down for the recipe. It’s there, I promise you. This is for all of the buttheads in the world that don’t understand how SEO works for a blog and are going to immediately complain about the extra noise in terms of type content.

ANY WHO. Some simple notes. Nothing, it’s that simple. But truly very very easy, pretty healthy, can serve with an arugula salad or maybe with a biscuit. I did mine with a little rice. I mean really, you can do this with anything.

OH RED CURRY PASTE is pretty key for this recipe. The flavor profile for the paste really takes it up a notch and gives you that subtle twist of not your average drumstick.

welllllllllllp that’s all i got for today folks. enjoy.

5.0 from 1 reviews
Crispy Asian Fused Oven Fried Chicken Drumsticks
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Drumsticks marinated in a sweet and spicy sauce, coated in panko and oven fried creating a perfectly crisp and tender chicken.
  • 1.5lb skin on drumsticks
  • 3 egg whites
  • ⅓ cup soy sauce
  • 2 tbsp white wine vinegear
  • 2 tbsp granulated sugar
  • 2 tbsp red curry paste
Dry Coating:
  • ¼ cup corn startch
  • ⅓ cup flour
  • 1 cup panko crumbs
  • 1 tbsp black pepper
  • 1 tbsp granulated sugar
  • 1 tbsp kosher salt
  • 1 tbsp garlic powder
  • 1 tbsp paprika
"Oven Fried Gold"
  • 3 tbsp Canola Oil
  • 3 tbsp Toasted Sesame Oil
  • 1 tbsp red pepper flakes
  1. In a bowl whisk together all marinade ingredients.
  2. Next toss chicken in marinade and either plastic wrap or transfer to a ziplock bag and let sit in the fridge to marinate for at least 30 minutes (however may make ahead of time and marinate for as long as 24 hours.
  3. Next 20 minutes before baking, preheat oven to 400 and remove chicken from fridge and let rest at room temperature for 20 minutes.
  4. In a wide rimmed shallow bowl (easiest) add all of your coating ingredients and mix together.
  5. Line a rimmed baking sheet with foil, with a wired rack on top brushed with a little canola oil.
  6. Next remove drumsticks from marinade one at a time and dredge in flour/panko mixture.
  7. Transfer drumstick to wired rack and repeat until all drumsticks are nicely coated.
  8. Next gently brush on (or spray) a little canola oil on tops of drumsticks and place in preheated oven for 35-40 minutes, flipping halfway through.
  9. Remove drumsticks from oven and brush on sesame oil and sprinkle on red pepper flakes.
  10. Serve solo OR with a little dipping sauce of your choosing


  1. Greta says:

    your posting again! this looks very yummy, can’t wait to try

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