Japanese Chicken

Name: Japanese Chicken
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 8 chicken, drumsticks (with skin); 1 c water; 1/2 c balsamic vinegar; 1/3 c soy sauce; 2 1/2 Tbsp sugar; 1 clove garlic, peeled; 1 small hot chili pepper, split with seeds removed

By Stacey Vaden
@skv

The glaze thickens, so be patient!

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

5 Min

Cook:

40 Min

Ingredients

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8

chicken, drumsticks (with skin)
1 c

water
1/2 c

balsamic vinegar
1/3 c

soy sauce
2 1/2 Tbsp

sugar
1 clove

garlic, peeled
1 small

hot chili pepper, split with seeds removed

How to Make Japanese Chicken

Step-by-Step

Place all the ingredients in a saucepan over a high heat.
Bring to the boil, then reduce to a simmer for about 20 minutes.
Remove any stuff that rises to the surface.
Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
NOTE: This is a glaze not a sauce, so there won't be a lot of it.
P.S. For those who want EXTRA GLAZE, double the ingredients.
You can put it over rice!
Also, try in the crockpot and let it cook for 4 hours on low.
The crock pot made the chicken so tender it was falling off the bone.
You can add any ckicken parts you want.