Ginger Garlic Baked Chicken

One of our family members has a shellfish allergy – any tips for substituting the oyster sauce? Maybe just replacing it with more soy sauce?

Yes you can but not as flavorful or you can use fish sauce.

Thanks! I made this for dinner tonight (replacing oyster sauce with soy) and it was really delicious! My whole family loved the recipe.

Cornelia, that’s great, I am so happy that your family enjoyed the ginger garlic baked chicken recipe.

There is vegetarian oyster sauce in Asian markets. It uses mushroom instead of oyster. Hope you can find it

Lovely recipe – thanks so much.

Looks great- will love to try it. Will this recipe work the same for chicken wings?

Yes. :)

Hey! These looks so so yummy! I am going to make these for our dinner today! :)

I tried this recipe with chicken wings instead of drumsticks today and my friends loved it!!

Thanks for trying my ginger garlic baked chicken recipe. :)

Made these last week. I just combined all the marinade ingredients then poured over chicken legs in a plastic bag. Let them marinade longer than the 30 minutes, about an hour. Can you say AMAZING!!!! Hubby thought they were to dye for too. Ate the leftovers last night, and they were just as good!! Garlic and ginger did not burn either. Thanks for posting this amazing chicken recipe!!! :)

Hi Jolene, yes the longer the marinate, the better. Glad your family enjoyed this ginger garlic baked chicken recipe. :)

Trying them with bone-in skin on chicken thighs tonight :) Can’t wait to eat :)

I hope you enjoyed my recipe! :)

Hi Bee, thanks for this recipe….it’s YUMMILICIOUS!!!!!

So glad that you love my ginger garlic baked chicken recipe.

These sound so easy and yummy. I want to make these. What can I serve with them?

Rice or noodles

I marinated the chicken for nearly 2 hours and then grilled it in the oven for about 20 mins instead of baking the drumsticks. They turned out well although marinating overnight might make the drumsticks more flavoursome. Instead of chopping the ginger I actually grated it using a microplane and that gave it a finer texture which worked well with the garlic. Thanks, Bee for a great recipe.

Thanks Sue for trying my Ginger Garlic Baked Chicken recipe.

Did you leave the skin on?

Yes. :)

I tried this recipe and it was great. I did add about 1/4 cup of soy sauce and 2 T of sesame oil. It turned out very moist!

So glad you like this recipe Michele.

I have made this twice, but I used thighs and breasts as well. I loved it! I marinated mine for about 5 hours. Delicious.

Hi Heidi, sounds so yummy, thigh and chicken breasts work very well, too. :)

I made these and it came out lovely! My family freaked out on it! :)

That’s so cool, thanks for trying my ginger garlic baked chicken.

Five whole garlics or five cloves? ._.

Five cloves.

Can you do this with boneless skinless chicken breast as well?

Yes you can do it with any cut of chicken. :)

What is oyster sauce and where can I find it? Never heard of it. Thanks!

am I missing something ? how do you marinate that much chicken in 2-3 T of liquid ?

Hi CJ, this is baked chicken, not chicken soup. This recipe works and it tastes very delicious!

Hi! I live in Peru and I think we don’t have oyster sauce, can I skip it? or replace it for another ingredient?

Thanks a lot. Looks delicious!

Hola. Puedes encontrar oyster sauce, salsa de ostión, en el barrio chino en Lima. O cualquier tienda china o supermercado que venda salsas chinas, ahí deben de tener.

In english: You can find the oyster sauce at the supermarkets at Chinese Town in Lima. Or any chinese store or supermarket that sells soy sauce, they should have.

Thanks for your help Mayli. :)

Looks delicious! Thanks for the recipe,Rasa! Would marinating the chicken overnight also work?! Thanks!

Hello,

May I please be permitted to post the picture of the ginger garlic baked chicken on my blog?

I tweaked the recipe a bit:

* used ginger-garlic paste instead of fresh ginger and garlic

* marinaded the chicken in a baking dish and baked chicken in the baking dish

* converted the F to C as I am in Australia

I plan to post a “What I was aiming for” (your picture) and “What I got” (my picture)

I have scheduled the post to be published on Jan 30. Here is the shortlink: http://wp.me/p5ALH-1vK

Awaiting a favourable reply from you.

Thanks.

Yes, please link to me.

The post will be published on Jan 30. In the post, I said that I got the inspiration from this site (with link provided). I also post the picture and said that it is from this site (with link provided).

Shortlink to the blogpost is http://wp.me/p5ALH-1vK

Thank you!

Thank you!

Boy I’m with the other person that asked how you could possibly marinate the chicken in only 2 TBLS liquid. That wouldn’t even be enough marinade for one drumstick! This recipe simply doesn’t add up

Hi J – trust me, just follow the recipe and it will all work magic. Many people have tried with success. The key to marinating is not to drown the chicken with liquid because the flavor doesn’t go in if they are swimming in diluted and watery seasonings. All the seasonings used here, together with the honey, garlic, ginger will draw out the water content in the chicken, and the marinate becomes watery. If you see my pictures, after the baking, the chicken is super moist as the water content from the chicken came out. This recipe is absolutely correct and very good!

I made this today and the flavor was great but I was wondering about the cooking time you listed. 20 min seems awfully short for chickrn legs. I ended up cooking mine for 45 min. Is there a typo in the recipe?

I stated 20-25 minutes, all depends on how big your drumsticks are, some are bigger some are smaller. The time stated is when the chicken drumsticks are just cooked so they are tender and very juicy. Over-baked will dry them up and not as moist. You can slice open to check doneness.

I had the same problem and the drumsticks I was using were not very large. Any recipe I could find for drumsticks calls for cooking them 50-60 minutes in the oven.

I think cooking for 50-60 minutes are too long…just check the doneness when the time is up and bake longer if you need to. Cover the chicken with aluminum foil if they gets dark on the surface and the inside is not cooked.

If you use skinless/boneless thighs, do you think this would work in a stir fry? Thanks

Yes you can do a stir-fry with the same marinate and it should taste very yummy!

Hi this looks great. I’m going to try this recipe but I don’t have any Chinese 5 spice powder. Are there any substitutions for that?

You can skip it.

I would like to replace honey with sugar as I was told NEVER Cook With Honey. If so how many spoonful of sugar would you recommend. And is there any different from using brown or white sugar. Your reply is much appreciate. Thank you.

You can use agave if you don’t want honey. You can add 1 teaspoon of sugar. :)

Hi….I tried ginger garlic chicken…it was really nice and moist…will keep on trying

I dont have ginger on hand, but I do have ground ginger. What serving portion would you recommend?

Is the ground ginger dry powder? I would skip if that’s the case it’s not the same as fresh ginger.

Hi, this looks so good and would love to make it for dinner sometime this week! Would this work on boneless chicken breasts? I’m just worried that it would turn out dry on the inside? Thanks! xx

Yes it would work the same or chicken thighs will be great, too. :)

Hi Rasa

How do you measure out a 2 inch piece of ginger.

Ginge is kind of long-ish shape so just take about 2 inches. Doesn’t matter…the recipe is flexible.

Try steaming your chicken plain first so inside gets cooked to the bone .Then apply your sauce and finish in the oven to the color of your choice and no worries about raw to the bone

Used with chicken wings and marinated overnight but added some sriracha as well. Cam out so tender and amazing! My Malaysian wifey loved it!

Great that you tried this recipe, yes, it’s amazing!

Is there a way to make any of these recipes with no salt? Even low sodium soy is loaded with salt?

How many teaspoons would you estimate a 2 inch piece of minced ginger would be?

1/2 tablespoon.

Hi, do I use light soya sauce or dark soya sauce? Thanks!

Light soy sauce.

This looks lovely, will try your recipe out tonight! Do you know whether this would freeze well? We rarely have time to cook on weeknights, so a few frozen meals are always handy. Thanks for the recipe!

Sure you can freeze.

Thanks for replying, and sorry for posting twice! Love your recipes, they’re lovely =)

Would this recipe freeze well? We rarely have time to cook on weeknights, so a few frozen meals are always handy. Looking forward to trying this out tonight!

Made the ginger garlic baked chicken drumsticks tonight and we absolutely loved them! Mine were big, meaty free-range chicken legs, so I did bake them 50 minutes, which was perfect. We used some siracha at the table as a dipping sauce and squeezed lime juice over the chicken too. Served it with a soba noodle/red cabbage slaw from Cooking Light. This is a wonderful recipe–thanks so much. I will try some of your others, too. Just happened to stumble across your website searching for recipies for chicken drumsticks that didn’t involve a grill.

Hi Ellen – thanks for your sweet comment. I am so happy that you liked my ginger garlic baked chicken. I make this almost every week for my son, he loves them. :)

Hi, does the recipe call for thick soy sauce or the thin variant? Thanks!

Thin soy sauce unless I said dark soy sauce which is the thick.

Hi, Ginger garlic baked chicken is new for me and seems to be very testy and delicious. i must try it at home and share with my family. Thanks for the great recipe. Looking forward to see something new as well.

Hi, Rasa!

What are the green pieces shown in the photo, but not explained in the recipe? Is that scallion. For garnish?

Just curious, because I’m going to cook this time! And I hope to use your recipes a lot in the future–want to learn Malay cooking.

Thanks!

Hi Ira, yes, they are just chopped parsley for photography purposes.

I made it last night–and we loved it! (And I now actually own a bottle of oyster sauce!)

I used some 5-spice, but I’ve had that bottle in the pantry for so long, I think it’s time to buy a new one. I also have to look for real quality soy sauce.

Can’t wait to start exploring here for my next recipe. This is FUN, so thanks for your web site and for being so helpful to us all!

Hi Ira thanks for trying my recipe! :)

Bee, using this website on an iPad is a nightmare.

What do you mean? I have an iPad and iPad mini and I have no issues.

Rasa, just found this recipe and cooked it tonight – fantastic!! i cheated a bit and mixed the marinade in a pyrex baking dish, marinated in that dish, then tossed the whole thing in the oven. it needed a minute or two on each side under the broiler to get a nice crispy outer texture, and flavor was A++! thanks!

Hi Michelle thanks so much for trying my ginger garlic baked chicken.

Another success of trying your recipe. My family loves it and amazingly my almost 4 year old loved it too! He’s such a picky eater! Definitely going to bake it again! I used deboned chicken thigh and it turned out tender as well! I’m rather new to cooking and your recipe really helps me since it is clear and simple yet the result is so so good all the time! Thank you!

Thanks Sheen, I am so happy that you guys love my recipe.

I love this recipe. I’ve made it as the recipe indicates several times. It is now in our regular family rotation. I use 8 large drumsticks, double the sauce (not because you need to but because we like extra sauce), marinate as your time allows and cook as described. I serve it over rice with the sauce and sliced carrots. Very easy if you have the ingredients available. Super yum and healthy!

Hi Barbara, that’s great. Double the sauce is always a good idea. You can try my side dish recipes: http://rasamalaysia.com/tag/side-dish/

Hands down, your recipes are my very favorite ones on Pinterest. And your food photography is outstanding! I drool every time I see one of your recipes because the food always looks so irresistible! Now, just imagine if I had a kind, handsome man willing to cook all of these recipes for me every night — Heaven! Thank you for sharing your delicious, beautifully illustrated recipes with the rest of us.

Hi Cielo, thanks so much. You’re so kind with your comment. I am sure you will find a good handsome man very soon! God bless. :)

What are good sides to serve with this chicken?

I tried the recipe the other day but the drumsticks didn’t roast well as too much liquid came out. Do you think the recipe would work with a baking rack, or is it just a matter of baking longer (admittedly, these were pretty big drumsticks).

Thanks!

Hi Jason, that’s very strange that liquid came out from the drumsticks. Did you defrost them completely and pat dry with paper towels? Mine was exactly how they turned out, just a little liquid/sauce so the chicken are extremely moist. YOu may try a baking rack and below there is a baking sheet so the liquid drips down.

Just made this, using cut up whole chicken. Also, marinated overnight. Delicious – will definitely make again soon.

I made these tonight. I used lazy ginger and left out the oyster sauce as I didn’t have any to hand. They are so yummy and so moist! I popped the drumsticks in a food bag in the fridge and they turned out fantastic. Absolutely no need to have them swimming in liquid as someone above suggests.I’m planning on using the leftovers for lunch wraps.

I would like to take this for an International Food Fest at a local church. Given the event I need to take and keep warm in a crock pot for several hours. How should I best modify the prep time and stand time before serving?

You can bake the chicken and keep warm in the crockpot on low heat. I won’t keep it in there for too long as you don’t want to overcook, maximum 1 hour in low or keep warm setting.

SUPER YUMMY ginger garlic baked chicken marinated with ginger, garlic, soy sauce and honey. EASY and delicious recipe that anyone can make at home | rasamalaysia.com

1 1/2 lbs chicken drumsticks

One 2-inch piece ginger, peeled and chopped

5 cloves garlic, peeled and chopped

1 1/2 tablespoons soy sauce

1/2 tablespoon oyster sauce

1 tablespoon honey

1 teaspoon sesame oil

3 heavy dashes white pepper

Pinch of Chinese five-spice powder, optional

Pinch of salt

Rinse the chicken and pat dry with paper towels. Add the ginger and garlic to the chicken and gently rub them on the chicken. Add the rest of the ingredients to the chicken, stir to mix well so the chicken drumsticks are nicely coated with all the ingredients.

Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge.

Pre-heat the oven to 375F. Line the chicken on a tray lined with baking sheet and bake for 30-40 minutes in the middle of the oven, or until the surface turn golden brown, slightly charred and inside is cooked through. Serve warm.

Ginger Garlic Baked Chicken

Asian ginger garlic baked chicken marinated with ginger, garlic, soy sauce and honey. Quick and delicious recipe that calls for simple ingredients.

Ginger garlic baked chicken is one of those chicken dishes that I make when I wanted to have a quick and easy home cooked meal but too lazy to fire up a wok, or I don’t want to cook up a storm in the kitchen. It’s one of the easiest chicken recipes to make. The chicken always turn out tender, moist, and juicy. I could practically eat all the chicken drumsticks in one go, with its super delicious, sticky sweet and savory sauce.

I started making ginger garlic baked chicken when I first came to the US many years ago for graduate school. I was always the designated cook in the apartment, and chicken drumsticks were always on sale in the supermarkets at the college town. For $0.99 a lb, I could load up a 5 lb pack of chicken drumsticks for less than $5.00! What’s more, I am partial to chicken, especially the tender, juicy, meaty chicken drumsticks.

This ginger garlic baked chicken recipe is Asian-flavored. I used soy sauce, oyster sauce, sesame oil, white pepper, and honey to marinate the chicken before baking them in the oven. I also added a little bit of Chinese five-spice powder to give it a sweet aroma of the spices. If you don’t have the five-spice powder, you can always skip it, but it’s a good item to stock in your pantry. All the other ingredients of soy sauce, oyster sauce (buy Lee Kum Kee brand), sesame oil, white pepper can be easily found at any regular supermarkets these days. If you can’t find white pepper, you can always use black pepper and it will work just fine.

These ginger garlic baked chicken is a comfort food to me. It reminds me of those days when I was a frugal and poor international student in the Midwest of America. Those days were long gone, but the taste of the ginger garlic baked chicken continues to please the palate of my family, and even my little picky eater loves this wonderful tasting baked chicken.

SUPER YUMMY ginger garlic baked chicken marinated with ginger, garlic, soy sauce and honey. EASY and delicious recipe that anyone can make at home | rasamalaysia.com

Cook time:40 Minutes

Total Time:1 Hour 20 Minutes

1 1/2 lbs chicken drumsticks

One 2-inch piece ginger, peeled and chopped

5 cloves garlic, peeled and chopped

1 1/2 tablespoons soy sauce

1/2 tablespoon oyster sauce

1 tablespoon honey

1 teaspoon sesame oil

3 heavy dashes white pepper

Pinch of Chinese five-spice powder, optional

Pinch of salt

Rinse the chicken and pat dry with paper towels. Add the ginger and garlic to the chicken and gently rub them on the chicken. Add the rest of the ingredients to the chicken, stir to mix well so the chicken drumsticks are nicely coated with all the ingredients.

Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge.

Pre-heat the oven to 375F. Line the chicken on a tray lined with baking sheet and bake for 30-40 minutes in the middle of the oven, or until the surface turn golden brown, slightly charred and inside is cooked through. Serve warm.

22

Ginger Garlic Baked Chicken Recipe

Serves 2-3 | Prep Time: 10 Minutes | Marinate Time: 30 minutes | Cook Time: 30-40 Minutes

Ingredients:

1 1/2 lbs chicken drumsticks

One 2-inch piece ginger, peeled and chopped

5 cloves garlic, peeled and chopped

1 1/2 tablespoons soy sauce

1/2 tablespoon oyster sauce

1 tablespoon honey

1 teaspoon sesame oil

3 heavy dashes white pepper

Pinch of Chinese five-spice powder, optional

Pinch of salt

Method:

Rinse the chicken and pat dry with paper towels. Add the ginger and garlic to the chicken and gently rub them on the chicken. Add the rest of the ingredients to the chicken, stir to mix well so the chicken drumsticks are nicely coated with all the ingredients.

Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge.

Pre-heat the oven to 375F. Line the chicken on a tray lined with baking sheet and bake for 30-40 minutes in the middle of the oven, or until the surface turn golden brown, slightly charred and inside is cooked through. Serve warm.

Cook’s Note:

If the ginger and garlic are burned on the surface of the chicken, scrape them off before serving. You may cover the chicken with aluminum foil to prevent the surface from getting too dark. You can do that in the middle of baking the chicken, once the chicken surface has turned dark but the inside is still not cooked.

IMPORTANT:

All photos and recipes on Rasa Malaysia are copyright protected. Please do not republish my photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words instead of copy and paste and link back to http://rasamalaysia.com/ginger-garlic-baked-chicken/. Thank you very much!

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