Project Description

– Instant Pot Soy Ginger Drumsticks –

Ingredients

  • 1 1/2 lbs. (5-6) Katie’s Best drumsticks
  • 1 Tablespoon sesame oil
  • ½ Cup Soy sauce
  • 1 Cup water
  • 1 Tablespoon rice wine vinegar
  • ¾ Cup brown sugar
  • 3 Teaspoons minced garlic (4-5 cloves)
  • 1 Tablespoon ginger, freshly grated
  • 1/2 Teaspoon red pepper flakes
  • 2 Tablespoons cornstarch
  • 2 Tablespoons water
  • 2 cups rice, cooked
  • Sesame seeds
  • 3 stalks green onions, chopped
Cook Time: 35min

Cooking Instructions

    1. Add sesame oil, soy sauce, 1 cup water, vinegar, brown sugar, garlic, ginger and red pepper flakes to a large bowl, stir to combine.
    2. Add the drumsticks to the sauce, stir to coat. Refrigerate for at least 30 minutes.
    3. When ready to cook, add the sauce and chicken mixture to the instant pot.
    4. Close the lid, seal and cook on HIGH PRESSURE for 15 minutes.
    5. Once complete, ensure the pressure cooker is turned off and vent, being careful to avoid the hot steam.
    6. While the instant pot is venting, preheat the oven to broiler mode, and line a baking sheet with parchment paper.
    7. Remove the drumsticks from the pressure cooker, and place on to pan. Brush with leftover sauce and broil for 2-5 minutes until crispy.
    8. In a small bowl, combine the 2 Tablespoons cornstarch with the 2 Tablespoons water. Turn the instant pot back on to SAUTE mode. Stir in the cornstarch slurry to the instant pot and simmer, 2-3 minutes. Turn off pressure cooker and let sauce thicken.
    9. Once complete, serve the drumsticks over cooked rice. Drizzle sauce from instant pot on top, garnish with sesame seeds and green onions.

Ingredients

  • 1 1/2 lbs. (5-6) Katie’s Best drumsticks
  • 1 Tablespoon sesame oil
  • ½ Cup Soy sauce
  • 1 Cup water
  • 1 Tablespoon rice wine vinegar
  • ¾ Cup brown sugar
  • 3 Teaspoons minced garlic (4-5 cloves)
  • 1 Tablespoon ginger, freshly grated
  • 1/2 Teaspoon red pepper flakes
  • 2 Tablespoons cornstarch
  • 2 Tablespoons water
  • 2 cups rice, cooked
  • Sesame seeds
  • 3 stalks green onions, chopped
Cook Time: 35min

Cooking Instructions

    1. Add sesame oil, soy sauce, 1 cup water, vinegar, brown sugar, garlic, ginger and red pepper flakes to a large bowl, stir to combine.
    2. Add the drumsticks to the sauce, stir to coat. Refrigerate for at least 30 minutes.
    3. When ready to cook, add the sauce and chicken mixture to the instant pot.
    4. Close the lid, seal and cook on HIGH PRESSURE for 15 minutes.
    5. Once complete, ensure the pressure cooker is turned off and vent, being careful to avoid the hot steam.
    6. While the instant pot is venting, preheat the oven to broiler mode, and line a baking sheet with parchment paper.
    7. Remove the drumsticks from the pressure cooker, and place on to pan. Brush with leftover sauce and broil for 2-5 minutes until crispy.
    8. In a small bowl, combine the 2 Tablespoons cornstarch with the 2 Tablespoons water. Turn the instant pot back on to SAUTE mode. Stir in the cornstarch slurry to the instant pot and simmer, 2-3 minutes. Turn off pressure cooker and let sauce thicken.
    9. Once complete, serve the drumsticks over cooked rice. Drizzle sauce from instant pot on top, garnish with sesame seeds and green onions.

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours