53
Submitted by ANN N.
"This is a family favorite and so simple. I first got the recipe from a friend who was a chef in a Japanese restaurant. When I married my husband he was using the same recipe he got from his Japanese ex-mother-in-law. It is so versatile we have used it for chicken breasts, wings, thighs, salmon, halibut, beef-kabobs - even veggies!"
photo by Miranda Davis
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
4-6
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ingredients
- 8 -12 chicken drumsticks
- 1 cup soy sauce
- 1 cup brown sugar, packed
- 1 cup water
- 3 tablespoons olive oil or 3 tablespoons canola oil
- 1 teaspoon ginger (optional)
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directions
- Heat oil in a large saucepan over medium high heat.
- Brown chicken pieces in hot oil.
- While chicken is browning, mix together the soy sauce, sugar, water, and ginger.
- Add the sauce to the chicken.
- Bring to a boil and then reduce heat to medium low and let simmer, uncovered, for about 20 to 30 minutes or until chicken is done and sauce has thickened.
- Turn chicken pieces occasionally during cooking process.
- Serve over cooked rice.(We use short grain "sticky rice" prepared in a rice cooker.).
- Serve excess sauce along side, people always seem to want more of it.
- To reduce the calories, skinless chicken may be used.
Questions & Replies
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Reviews
-
Very good, we added minced fresh ginger and one tsp of garlic, as well as used 3/4 cup of brown sugar and 3/4 cup of soy sauce (but added an extra 1/4 cup of water) based on the reviews here to reduce the saltiness and sweetness. It was perfect. The kids liked it, as did I! A great way to make chicken other than in the oven. Thanks!
mdumes
-
Good! I boiled everything but the drumsticks and ginger (didn't use the ginger) and then poured the sauce over the (frozen)drumsticks into my slow cooker and let them cook all day. I hac doubled the sauce but I probably didn't need to - it seemed to be plenty and then some.
sugarlovinmom
-
This was so delicious I could slap someone. The sauce never thickened for me though, so my advice is to add cornstarch if it doesn't thicken. This made a lot of teriyaki sauce so you can probably use more drumsticks. The second time I made this I seasoned the drumsticks and baked them in the oven, then basted them with the sauce. This was even better because the skin was nice and crispy!
Shaena T.
-
too much brown sugar. next time I'll sub pineapple juice for 1/2 the water. throw some garlic powder or minced garlic wit hthe ginger. used grated ginger. I used thighs and it was tasty, but a little sweet.
grampy1939
-
I found it to be too salty. I don't know if I did something wrong, since no one else had a problem. I halved the recipe because I was cooking 6 drumsticks.
jneen
see 47 more reviews
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Tweaks
-
Added just a bit of cyane pepper
Trish R
RECIPE SUBMITTED BY
ANN N.
Palmer, AK
- 15 Followers
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