Teriyaki Chicken Drum Sticks. 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.

Arrange drumsticks snugly on a large foil-lined rimmed baking sheet and season with salt and pepper on all sides. Pour sauce over and turn drumsticks several times to coat thoroughly. Place chicken drumsticks in slow cooker. You can have Teriyaki Chicken Drum Sticks using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Teriyaki Chicken Drum Sticks

You need 4-6 of Boiled eggs.
You need 1 kg of small chicken drumsticks.
It's 2 Tbsp of sake.
Prepare 4-5 cups of water.
Prepare 7 Tbsp of Sugar.
It's 1/3 cup of soy sauce.
It's 4 Tbsp of mirin.
It's 3 Tbsp of rice vinegar or white vinegar, only if you want.
It's 1 inch piece of ginger root, sliced.

In a bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ground ginger and black pepper. Pour over the chicken and toss to coat. Set chicken drumsticks on pan making sure not to overlap them. Teriyaki Chicken These drumsticks get their great flavor and golden color from the tasty, easy-to-prepare marinade.

Teriyaki Chicken Drum Sticks step by step

*Preparation: Prick the chicken with a fork all over. Boil eggs and peel off shell. Make a small drop lid with aluminum foil or baking paper. Make a hole in the center of it..
Cook the chicken lightly in boiled water with sake. Drain water..
Combine 4 to 5 cups of water, sugar, soy sauce, mirin, vinegar, and sliced ginger in the pot. Bring it to the boil..
Add the chicken and boiled eggs. Put the small drop lid directly on top of the ingredients and boil on a high heat for 15 minutes. (Try not to break your eggs!).
Turn the heat down to medium. (Be careful not to burn.) Take off the small lid. It's finished! You may boil sauce down until it thickens..
This is good for dinner parties!.
Get your fingers sticky!!!.

During hurried work weeks, it's convenient to marinate the chicken overnight and then bake it the next day.—Jean Clark, Albion, Maine Teriyaki Chicken Recipe photo by Taste of Home Mix soy sauce (or coconut amino), sea salt, honey, and garlic in a bowl. Place chicken pieces in a lightly greased baking dish. Line a baking sheet with foil and coat with Hy-Vee nonstick cooking spray. Place the chicken on to the wire rack/cooling rack with the jelly roll pan on the bottom. Add cornstarch and water to a bowl and mix until the lumps are gone.