Method

1. Remove the skin from the drumsticks by gently sliding your fingers between the skin and flesh, then peeling it off. Trim any excess with a small sharp knife.
2. Heat 2 large deep frypans over medium-high heat. Add 1 tbsp olive oil to each pan. Once hot, add the drumsticks and cook until browned on all sides. Don’t overcrowd—this helps the sauce reduce better later.
3. In a large jug or bowl, combine water, sriracha, balsamic vinegar, soy sauce, honey, brown sugar, garlic, and ginger. Stir well until the honey and sugar have dissolved completely.
4. Pour half the sauce into each pan with the browned chicken. Bring to a gentle simmer, cover with a lid, and cook for 20 minutes, turning the drumsticks once or twice during cooking.
5. Remove the lids and continue to cook for another 5–10 minutes, or until the sauce has thickened and become sticky. Keep an eye on it so it doesn’t catch or burn.
6. Sprinkle with toasted sesame seeds and chopped spring onions.
7. Serve with steamed jasmine rice and your choice of seasonal veg—bok choy, broccolini, or roasted carrots work beautifully.