Japanese Chicken with Balsamic Glaze is simple to make yet complex and extraordinary in flavor. This one-pot wonder practically makes itself and is ready in just 40 mins. Enjoy this delicious chicken over freshly steamed white rice!
Ingredients For Japanese Chicken With Balsamic Glaze
- Skin-on chicken drumsticks
- Water
- Balsamic vinegar
- Soy sauce
- Honey
- Garlic
- Red pepper flakes
- Sesame seeds
- Green onions
How To Make Japanese Chicken With Balsamic Glaze
Place the drumsticks, water, vinegar, soy sauce, honey, garlic, and red pepper flakes in a large saucepan over high heat.
Bring to a boil, reduce heat, and simmer for 20-25 mins, removing any scum that might form on the surface. Turn the drumsticks frequently during the cooking time.
After 20 minutes, increase the heat until the sauce thickens into a glaze, turning the drumsticks frequently. Serve with a side of freshly steamed white rice and top with sesame seeds and sliced green onions.
Can I Make This Recipe In a Slow Cooker?
Yes, you can. Place all ingredients into the slow cooker and cook on high for 3-4 hours. The sauce will not thicken in the slow cooker, so you will have to transfer it to a saucepan and simmer it until reduced.
Can I Prepare This Dish Ahead Of Time?
Certainly. You can cook the chicken ahead of time and just reheat it, along with the glaze when ready to serve.
Fast And Simple Japanese Chicken With Balsamic Glaze
Equipment
- Large saucepan
- Stove
Ingredients
- 8 skin-on drumsticks
- 1 cup water
- ½ cup balsamic vinegar
- ⅓ cup low-sodium soy sauce
- 2 ½ tbsp honey
- 2 garlic cloves, minced
- 1-2 tsp red pepper flakes
- Slieced green onions and sesame seeds for garnish
Instructions
- Place the drumsticks, water, vinegar, soy sauce, honey, garlic, and red pepper flakes in a large saucepan over high heat.
- Bring to a boil, reduce heat and simmer for 20-25 mins, removing any scum that might form on the surface. Turn the drumsticks frequently during the cooking time.
- After 20 mins, increase the heat until the sauce thickens into a glaze, turning the drumsticks frequently. Serve with a side of freshly steamed white rice and top with sesame seeds and sliced green onions.
Nutrition
Frequently Asked Questions
Can I Use Chicken Breasts Instead Of Drumsticks?
Yes, you can. Be mindful that chicken breasts cook faster than drumsticks and they might dry out if overcooked.
What If I Don’t Have Balsamic Vinegar?
You can use red wine vinegar or apple cider vinegar, but the flavor will be different. Balsamic is sweeter so you might want to add a bit more honey.
How Do I Know When The Chicken Is Fully Cooked?
You can do it by piercing the drumsticks. If the juices run clear, they’re ready. Also, you can use a meat thermometer. The internal temperature of the chicken should reach 165 F.
What Can I Do If My Glaze Isn’t Thickening?
Don’t worry, it will thicken. Just keep on cooking it until it does.
How Do I Remove The Scum From The Surface Of The Cooking Liquid?
When the sauce is boiling, scum will rise to the top. Use a spoon to remove it so the glaze is clear.
What Sides Go Well With This Dish?
Freshly steamed white rice, green beans, and baby corn go great with Japanese drumsticks with balsamic glaze.
