5 Ingredient Sticky Stove Top Balsamic Drumsticks
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
236 kcal
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Course
Dinner
5 Ingredient Sticky Stove Top Balsamic Drumsticks
Description
The cooking method involves simmering the drumsticks in a liquid of balsamic vinegar, soy sauce, sugar, water, and garlic. The chicken cooks covered mostly by liquid bubbles, with only a portion submerged, but turning the drumsticks ensures even cooking. After the chicken is cooked through in about 20 minutes, the drumsticks are moved aside to let the sauce reduce and thicken for about 5 more minutes, then rolled in the glaze to coat evenly.
The glaze balances the acidity of the balsamic vinegar with the savory notes of soy and sweetness from brown sugar. Garlic aromas contribute depth. Optional ginger and chili can add spice and warmth, while garnishes like parsley or scallions can add freshness.
The dish pairs well with simple sides that can absorb the sticky sauce. Variations such as using boneless thighs, wings, or bone-in thighs work, with adjusted cooking times. Breast meat is less suitable unless oil is added, as the glaze needs fat to develop. The recipe emphasizes using a suitably large pan for proper cooking and sauce reduction.
Watching the glaze as it thickens prevents over-reducing and burning. Letting the chicken rest briefly after cooking allows the sauce to thicken further and coat the drumsticks nicely. Nutritional information per drumstick may overestimate calories due to rendered fat not fully coating the meat.
Ingredients
- 8 chicken drumstick 2 lb / 1 kg) (Note 1
- 1 cup water
- 1/2 cup balsamic vinegar
- 1/3 cup soy sauce all purpose or light, not dark
- 3 tbsp sugar (brown)
- 3 garlic minced, cloves
Extra Flavourings (Optional)
- 2 tsp ginger fresh grated
- 2 tbsp Sriracha sauce Note 2, or 1 tsp red pepper flakes
Garnishes (optional)
- parsley finely sliced, or shallots or scallions
Instructions
- Combine all ingredients (including Extra Flavourings, if using) in a large skillet/fry pan or pot (Note 3) over medium high heat. The chicken should be in a single layer.
- Bring to boil, turn chicken, then turn down to medium so it simmers energetically but not rapidly. DO NOT cover the pan with a lid.
- Cook for 20 minutes, turning the chicken at 10 minutes.
- At 20 minutes, the chicken should be cooked. Move the chicken to the side of the skillet, propping and stacking them up on the edges of the skillet to clear the surface of the liquid as much as possible so it can reduce.
- Simmer for 5 minutes or until the liquid thickens (consistency of thick pouring cream) and coats the chicken. Keep an eye on the sauce, once it starts to thicken it will reduce quickly, don't let it go too far. Roll the chicken in the glaze.
- Remove the skillet from the stove and stand for 5 minutes - the sauce will thicken slightly more. Roll the chicken in the glaze again, then serve, garnished with parsley or scallions if desired.
- (Note 4)
- Serve, garnished with scallions/shallots if using.
Notes
- Boneless thigh fillets and wings can be used; cook about 15 minutes.
- Bone-in thighs require similar cook times to drumsticks.
- Using breast fillets may require adding oil to help form the glaze.
- Adjust heat with any fresh or dried chili or hot sauce to taste.
- Use a large pan to fit drumsticks in one layer for proper cooking and sauce reduction.
- The bubbling simmer cooks the partially submerged drumsticks thoroughly.
- Reduce sauce until it thickly coats the chicken, watching closely to avoid burning.
- After cooking, stand the chicken for 5 minutes to let the sauce thicken more before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 185g | |
| Calories | 236cal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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