Chicken Drumstick Teriyaki
So I needed a can of 7-up or Sprite for a chicken recipe I wanted to try but I only had Sunkist and Coke in the fridge and was too busy to go to the shops to get what I needed. I ended up cooking Chicken Teriyaki, which I wasn’t really a fan of because I am not really into sweet flavours BUT with the addition of ginger, it changed its appeal to me 🙂 I liked it.
What you need:
6 pieces chicken drumsticks (mine were large)
1/2 cup soy sauce
1/2 cup brown sugar (packed on the measuring cup with the back of a spoon)
1/2 cup water
about 6 tablespoons oil for frying
1/2 – 1 teaspoon grated fresh ginger (depending on how gingery you want it; I just used 1/2 teaspoon)
For thickener (optional): 1 tablespoon cornstarch dissolved in 2 tablespoons water
What you need to do:
- In a bowl, mix together the soy sauce, brown sugar, ginger and water. Set aside.
- Pierce your chicken pieces with a fork and brown them in a sauce pan with hot oil.
- Pour the sauce onto the browned chicken and bring to a boil.
- Turn down the heat to low to medium low and let simmer uncovered until chicken is done, depending on how large your chicken pieces are (mine took about 45 minutes). Turn your pieces over several times during cooking, to allow them to absorb the flavour of the sauce, and checking that the sauce is not burning.
- If your sauce is not thick enough, take out the chicken pieces, add the cornflour mixture and stir until thick. Turn off heat.
- Drizzle sauce on chicken and serve with rice.