Kung Pao Drumsticks with Ginger Honey and Toasted Peanuts from Graham Elliot

This week, we’re spotlighting recipes from Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary by Graham Elliot (Atria Books). Elliot oversees Graham Elliot Bistro in Chicago and stars on Fox’s popular culinary competition shows, MasterChef and MasterChef Junior.

Kung Pao Drumsticks with Ginger Honey and Toasted Peanuts (Photograph by Anthony Tahlier)

By Graham Elliot

Kung Pao Drumsticks with Ginger Honey and Toasted Peanuts
Serves 4
Prep Time: 5 to 10 minutes
Cooking Time: 23 to 30 minutes

I try to stay true to classic kung pao chicken in this recipe, although I make it with legs rather than breasts because of the richer flavor of the dark meat. I spice it up with sambal chili sauce, which is nicely warm but not burning.

? cup honey
2 tablespoons minced fresh ginger
4 cups canola oil, plus 1 to 2 tablespoons
1 tablespoon minced shallot
1 garlic clove, minced
1? teaspoons rice wine vinegar
1 teaspoon mirin
1? teaspoons dark soy sauce
1 teaspoon hoisin
? teaspoon sambal chili sauce
3 scallions, minced
? cup chopped toasted salted peanuts (see Note)
4 trimmed chicken drumsticks (legs)

Put the honey and 1 tablespoon of the ginger in a saucepan and bring to a simmer over low heat. Cook gently for about 5 minutes to infuse the honey with the ginger. Strain the sauce through a chinois or fine-mesh sieve into a bowl. Cover and set aside.

In another saucepan, heat 1 tablespoon of the oil over medium-high heat. Sauté the shallot, garlic, and remaining 1 tablespoon ginger for 1 to 2 minutes, or until the shallot is translucent. Add the vinegar and mirin and bring to a rapid simmer. Cook for 30 seconds or until reduced by half. Add the soy sauce, hoisin, and chili sauce and simmer for 5 minutes longer, or until the sauce begins to thicken. Strain the sauce into a shallow bowl.

In another bowl, toss the scallions with the peanuts.

In a heavy pot, heat the 4 cups oil until it registers 350oF on a deep-fry thermometer.

Using tongs, submerge the chicken legs in the hot oil. Do not crowd the pot (you may have to fry the chicken in two batches if the pot is not large). Fry for 5 to 8 minutes, or until the juices run clear when you remove a leg from the oil and pierce its meatiest section with a small, sharp knife. If not done, return the leg to the oil and cook for 2 to 3 minutes longer. When done, use tongs to remove the legs and set aside on a paper towel–lined plate.

Put the hot drumsticks in the bowl with the shallot-mirin sauce and toss to coat. Transfer to the bowl with the peanuts and scallions and roll to coat. Drizzle with the ginger sauce.

NOTE: To toast the peanuts, spread them in a dry skillet and cook over medium-high heat for about 1 minute, shaking the pan a few times, until lightly browned. Cool on a plate.

Reprinted with permission from Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary by Graham Elliot (Atria Books).

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