Japanese Chicken

1
Stacey Vaden

By
@skv

The glaze thickens, so be patient!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
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

  1. Place all the ingredients in a saucepan over a high heat.
  2. Bring to the boil, then reduce to a simmer for about 20 minutes.
    Remove any stuff that rises to the surface.
  3. Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
  4. 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.
  5. 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.

Printable Recipe Card

About Japanese Chicken

Course/Dish: Chicken
Dietary Needs: Vegetarian
Other Tag: Quick & Easy




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