Stovetop Teriyaki Chicken Drumsticks
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
4 people
-
Calories
312 kcal
-
Course
Main Course
Stovetop Teriyaki Chicken Drumsticks
Description
This recipe starts by preparing a teriyaki sauce combining soy sauce, pineapple juice, light brown sugar, garlic, ginger paste, sesame oil, and optionally sweet rice wine. Chicken drumsticks, preferably skin removed, are placed in a pan and coated with this sauce.
The pan is heated over medium-high heat until gently boiling. The chicken is cooked covered for two intervals of 5-6 minutes, turning midway to cook evenly in the sauce. Removing the lid at the end allows the sauce to reduce rapidly to a glaze that clings to the chicken, building a sticky, flavorful coating.
The dish results in tender drumsticks glazed in a balanced blend of sweet, savory, and aromatic flavors from the garlic and ginger. The method avoids oven cooking, using the stove to control sauce consistency and finish.
Removing the skin is optional but recommended for a cleaner glaze. The glaze should be monitored closely at the end to prevent burning. The recipe highlights careful handling of the glaze for best texture.
Ingredients
- 2 lbs (900 g) chicken drumstick preferably skin removed. See notes below
- 4 tbsp (60 ml) soy sauce
- 4 tbsp (60 ml) pineapple juice
- 2-3 tbsp light brown sugar
- 1 tbsp sweet rice wine optional, mirim
- 2 cloves garlic minced
- 1 tsp ginger paste
- 2 tsp sesame oil
- 1/2 tsp black pepper
Instructions
- To make teriyaki sauce, combine soy sauce, pineapple juice, brown sugar, rice wine (if using), garlic, ginger paste, sesame oil, and black pepper in a small mixing bowl and mix well.
- Place chicken drumsticks in a shallow pan or skillet. Pour the sauce over the drumsticks.
- Place the pan over medium-high heat and bring to a gentle boil. Toss the chicken around and cover the pan with a lid (or a piece of foil). Reduce the heat to medium and cook for 5-6 minutes.
- Uncover the lid and turn the chicken to the other side in the sauce. Cover again ands cook another 5-6 minutes.
- Remove the lid and raise the heat to medium high. The sauce will start to boil rapidly. Continue cooking to thicken the sauce. It will soon turn into teriyaki glaze. Toss the chicken occasionally to coat evenly as you thicken the glaze. Be careful not to burn the glaze. You might need to reduce the heat at the last minute.
- When the glaze seems thick enough and clings to the chicken, and the bottom of the pan has become slightly dry, remove the pan from the heat. Place teriyaki chicken drumsticks on a serving platter and sprinkle with toasted sesame seeds. Serve warm with rice.
Notes
- Removing skin from drumsticks is optional but helps achieve a lighter, cleaner teriyaki glaze.
- To remove skin, grip with a paper towel or use kitchen scissors for easier removal.
- Watch glaze carefully during final reduction to avoid burning and ensure proper thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 29g | 58% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 140mg | 47% |
| Sodium | 1199mg | 50% |
| Potassium | 414mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
