Sweet and Sour Chicken Drummers

    1 hour 10 min

    Chicken drumsticks are dipped in egg, dredged in flour before being pan fried and baked with a sweet and sour sauce. You can use this recipe for any cut of chicken, if you wish.

    356 people made this

    Serves: 4 

    • 8 chicken drumsticks
    • 2 eggs, beaten
    • 4 tablespoons plain flour for coating
    • SAUCE
    • 3 tablespoons soy sauce
    • 3 tablespoons water
    • 200g caster sugar
    • 125ml vinegar

    Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

    1. Dip chicken in beaten egg, then dredge with flour. Fry in a large frying pan until crispy, about 15 minutes. Drain and place in a 23x33cm or similar sized baking dish.
    2. Preheat oven to 180 C / Gas 4.
    3. To Make Sauce: In a small bowl combine the soy sauce, water, sugar and vinegar. Mix together and pour over chicken.
    4. Bake in the preheated oven for 30 minutes or until cooked through and juices run clear.

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    Reviews in English (293)


    I am rewriting my review because after a little tweaking with the recipe me and my husband now just love it. It isn't hard to make, just frying up the chicken takes time. How changed the recipe was I instead used about 1/3-1/2 cup of white sugar and 1/3-1/2 cup of honey, soy sauce, 3 tbls. of vinegar or water (one or the other not both makes sauce to thin) and 1/2 tablespoon of chili garlic sauce (its an asian sauce that can be found in the ethnic food aisle at your grocery store). If you don't have or can't find the sauce then you could probably use red pepper flakes instead. I really do suggest that you put in some "heat" to the sauce it just makes it ten times better and you don't feel like your eating candy chicken. You don't need to add a lot of spice just a little for flavor. Hope this helps someone.  -  12 Jul 2006  (Review from Allrecipes US | Canada)


    These wings are addicting. And now this family's favorite chicken wing. After frying the wings, I transfered them to a 350 oven to really crisp up, added cornstarch to the sauce to make a thick glaze, basted the wings, turned them and turned the oven down to 250; basted the other side and let them finish for about 10 mins. You can baste them repeatedly depending on how much glaze you have left. The taste of the glaze is awesome (I added crushed garlic) and the crisp coating of the wings under it makes them even better. Great recipe.  -  02 Aug 2011  (Review from Allrecipes US | Canada)


    Wow! This is delicious. Was worried a bit when I used vinegar,Don't be..Outta of this world. Need to fry a lil longer than what recipe says.Thanks 4 sharing!  -  05 May 2004  (Review from Allrecipes US | Canada)