Treat yourself to the bold, savory flavors of our Garlic Ginger Scallion Drumsticks, a vegan dish that brings together the warmth of garlic and ginger with the freshness of cilantro and scallions. These Beleaf Plant-Based Smoked Chicken Drumsticks are fried to a crispy golden brown and then coated in a luscious, fragrant sauce made from vegan butter, sesame oil, and fresh herbs. The result is a mouthwatering combination of textures and tastes that’s both satisfying and deliciously comforting.
Perfect for a quick dinner or a flavorful snack, this recipe is easy to make and packed with robust flavors. The tender drumsticks absorb the rich, garlicky sauce, while the green onions and cilantro add a burst of freshness. Whether you're serving it as an appetizer or enjoying it as a main course, these Garlic Ginger Scallion Drumsticks are sure to impress with their savory depth and vibrant taste.
Step By Step
- Thaw pre-cooked drumsticks in the refrigerator overnight or submerge in hot water bath for 5 min. If using a hot water bath make sure to dry off excess water before frying.
- Add 1-2 quarts of Safflower oil (or other high smoke point oil of choice) to a pot and heat to 375°F making sure that the oil stays below the middle of the pot.
- Carefully drop one by one the drumsticks in the oil, being mindful of not overcrowding.
- Fry for 3 minutes until golden brown.
- Remove drumsticks from the oil using a heat-resistant spatula or fry skimmer and set aside to drain excess oil.
- Heat a small skillet or saucepan over medium-low heat. Add the vegan butter. Once melted, add the green onion, garlic, and ginger. Sauté, stirring often, until no longer fragrant, about 3 minutes.
- Remove from heat and stir in cilantro, sesame oil, salt, and pepper.
- Place the drumsticks in a bowl and pour the garlic-ginger mixture on top. Toss to coat and serve hot!
Treat yourself to the bold, savory flavors of our Garlic Ginger Scallion Drumsticks, a vegan dish that brings together the warmth of garlic and ginger with the freshness of cilantro and scallions. These Beleaf Plant-Based Smoked Chicken Drumsticks are fried to a crispy golden brown and then coated in a luscious, fragrant sauce made from vegan butter, sesame oil, and fresh herbs. The result is a mouthwatering combination of textures and tastes that’s both satisfying and deliciously comforting.
Perfect for a quick dinner or a flavorful snack, this recipe is easy to make and packed with robust flavors. The tender drumsticks absorb the rich, garlicky sauce, while the green onions and cilantro add a burst of freshness. Whether you're serving it as an appetizer or enjoying it as a main course, these Garlic Ginger Scallion Drumsticks are sure to impress with their savory depth and vibrant taste.
Perfect for a quick dinner or a flavorful snack, this recipe is easy to make and packed with robust flavors. The tender drumsticks absorb the rich, garlicky sauce, while the green onions and cilantro add a burst of freshness. Whether you're serving it as an appetizer or enjoying it as a main course, these Garlic Ginger Scallion Drumsticks are sure to impress with their savory depth and vibrant taste.
Step By Step
- Thaw pre-cooked drumsticks in the refrigerator overnight or submerge in hot water bath for 5 min. If using a hot water bath make sure to dry off excess water before frying.
- Add 1-2 quarts of Safflower oil (or other high smoke point oil of choice) to a pot and heat to 375°F making sure that the oil stays below the middle of the pot.
- Carefully drop one by one the drumsticks in the oil, being mindful of not overcrowding.
- Fry for 3 minutes until golden brown.
- Remove drumsticks from the oil using a heat-resistant spatula or fry skimmer and set aside to drain excess oil.
- Heat a small skillet or saucepan over medium-low heat. Add the vegan butter. Once melted, add the green onion, garlic, and ginger. Sauté, stirring often, until no longer fragrant, about 3 minutes.
- Remove from heat and stir in cilantro, sesame oil, salt, and pepper.
- Place the drumsticks in a bowl and pour the garlic-ginger mixture on top. Toss to coat and serve hot!
