2/3 cup low-sodium soy sauce
2/3 cup Thai sweet chili sauce
2 teaspoons fish sauce
2-inch fresh ginger root, peeled & minced
4 lbs. chicken drumsticks
Fresh chopped cilantro
Sesame seeds, for garnish (optional)
1. In a large re-sealable container, combine the soy sauce, sweet chili sauce, fish sauce, and ginger. Place the chicken on top and toss to coat well. Place it in the fridge and allow the chicken to marinate for at least 3 hours or overnight. When ready to cook, dump the chicken and marinade into the bottom of a 6-quart slow cooker. Cook on low for 5 to 6 hours or on high for 3 to 4 hours.
2. Carefully transfer the drumsticks to a foil-lined baking sheet. Brush with extra sauce and broil on high for 3 minutes on each side, flipping once and coating with more sauce. Remove from the oven and garnish with cilantro and sesame seeds, if desired.
Broiling helps to add crispiness to the drumsticks and seal in the flavors but if you’re in a hurry, feel free to skip this step.
If you’d like a thicker sauce to serve alongside the drumsticks, mix a slurry of 1 1/2 TBS cornstarch plus 1 1/2 TBS cool water until smooth. After the drumsticks are finished cooking and have been removed to the baking sheet, stir the cornstarch slurry into the liquids in the slow cooker, cover with the lid, and increase the heat to high. Allow to thicken while the drumsticks are broiling.