Arrange the chicken drumsticks in a parchment-lined baking pan with high sides. Add 1 tbsp. of olive oil and toss to coat. Sprinkle ½ tsp. of salt evenly over the chicken.
Bake the chicken in the preheated oven for 25 minutes. Flip the chicken over and continue baking for another 25 minutes.
Make the Asian Sauce:
In a medium bowl, whisk all of the sauce ingredients except for the water and the cornstarch together and add it to a medium saucepan.
Whisk the water and the cornstarch together until the cornstarch is dissolved. Add it to the pot with the sauce ingredients.
Bring the sauce to a boil, reduce the heat slightly, and cook, stirring constantly until the sauce thickens. The sauce will thicken more the longer you cook it.
Pour the sauce over the baked chicken. Set the pan with the top of the chicken about 3" away from the broiler and broil the drumsticks on high for 2-3 minutes on each side, or until the skin is crispy and the sauce is caramelized.
Serve warm with a side of rice and garnish with toasted sesame seeds and sliced green onions, if desired.
*For a sauce with medium heat use ½ tbsp. Sambal Oelek + ½ tbsp. chili garlic sauce.
For a milder sauce: Use 1 tbsp. chili garlic sauce and leave out the Sambal Oelek.
For a spicier sauce: Use 1 tbsp. Sambal Oelek and leave out the chili garlic sauce.
The cooking temperature and time for the chicken will be the same no matter how much chicken you're cooking. If you want to make the sauce ahead of time, whisk all of the ingredients except for the cornstarch and the water and store the sauce in an airtight container in the fridge. Add the cornstarch and water and cook the sauce once you're ready to use it.