TERIYAKI CHICKEN DRUMSTICKS (TERIYAKI)
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!
Provided by Alskann
Categories Chicken Thigh & Leg
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 576.8, Fat 22.9, SaturatedFat 4.9, Cholesterol 118.3, Sodium 4160.5, Carbohydrate 58, Fiber 0.6, Sugar 54.6, Protein 35.8
BAKED TERIYAKI CHICKEN DRUMSTICKS
Baked teriyaki chicken drumsticks make a hearty and satisfying dinner the whole family will love! An easy teriyaki chicken marinade infuses the chicken legs with bold flavors and they cook up juicy and tender in the oven.
Provided by Karin and Ken
Categories Main Course
Time 1h35m
Number Of Ingredients 12
Steps:
- Add ingredients to a large resealable bag and adjust until blended.
- Add chicken and toss with mixture in a large resealable bag and refrigerate for between 1 to 24 hours.
- In a small saucepan combine soy sauce, sugar, ginger, and garlic.
- In a small bowl combine mirin and cornstarch. Stir until cornstarch is dissolved.
- Next, add to soy mixture. Bring sauce to boil over medium high heat, stirring occasionally.
- Then reduce your heat and simmer, stirring occasionally, until sauce is reduced and becomes syrupy, between 6 and 7 minutes.
- Add honey and stir. Taste mixture to see if you want to add more honey.
- Cover and set aside.
- Preheat oven to 425 degrees. Prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray. Set aside.
- Remove the drumsticks from the marinade and place on your prepared sheet spaced evenly apart.
- Bake for between 30-35 minutes Skin should be crisp and internal temperature should be 165 degrees.
- Once cooked, coat them with your sauce, using a brush if possible. Bake for another 5 minutes. Remove from oven and coat with more sauce. Let the chicken rest for five minutes before serving.
- Serve with additional sauce and dip on the side if desired. Enjoy every bite!
- I just had to include this recipe for how to make teriyaki chicken drumsticks in your air fryer. I just love using mine. Just in case you love yours too, here is how to do it.
- Follow the instructions for marinating the chicken and making the teriyaki sauce.
- Using a sharp knife or metal skewer, poke 10 to 15 holes in skin of each drumstick or chicken leg.
- Arrange drumsticks in air fryer basket, spaced evenly apart, alternating ends and skin side up if using chicken legs.
- Place basket in air fryer and set temperature to 400 degrees.
- Cook until chicken drumsticks are crisp and register 165 degrees, 22 to 25 minutes, flipping and rotating chicken halfway through cooking.
- Brush each piece of chicken with teriyaki sauce.
- Transfer chicken to large plate, tent loosely with aluminum foil, and let rest for 5 minutes. Serve and enjoy every bite.
Nutrition Facts : Calories 301 kcal, Carbohydrate 43 g, Protein 18 g, Fat 7 g, SaturatedFat 2 g, TransFat 0.03 g, Cholesterol 70 mg, Sodium 2630 mg, Fiber 0.5 g, Sugar 35 g, UnsaturatedFat 5 g, ServingSize 1 serving
OVEN BAKED CHICKEN TERIYAKI
Wonderful baked chicken with minimal mess to make for easy clean-up. My daughter says it's her favorite teriyaki chicken ever! Can be easily adapted to your tastes and can also be done on the stove if you prefer. Serve over rice.
Provided by Jennifer
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
- Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
- Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 315.2 calories, Carbohydrate 39.9 g, Cholesterol 67.2 mg, Fat 2.9 g, Fiber 0.7 g, Protein 28.1 g, SaturatedFat 0.8 g, Sodium 2184.5 mg, Sugar 30.8 g
BAKED TERIYAKI CHICKEN
A much requested chicken recipe! Easy to double for a large group. Delicious!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
- Preheat oven to 425 degrees F (220 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
- Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 19.9 g, Cholesterol 85.2 mg, Fat 9.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.7 g, Sodium 1282.3 mg, Sugar 17.1 g
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