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Flavorful Teriyaki Chicken Drumettes In a Frying Pan

Flavorful Teriyaki Chicken Drumettes In a Frying Pan

Flavorful teriyaki in a frying pan or oven-baked. It has unbelievable flavor.

Ingredients: 8 drumsticks

Chicken wing drumettes - the large end of the wing
8
White part of a Japanese leek (and the green part, if you have it)
10 cm
Ginger
1 knob
Soy sauce
6 tablespoons
Sugar
2 tablespoons
Mirin
1 tablespoon
Sake
3 tablespoons
Sesame oil
1 teaspoon
Sesame seeds
To taste and for decoration

Steps

1. This time I cooked them in a frying pan, but you can also use an oven or grill. They come out nice, crisp and delicious.
2. I gave directions for cooking them in the oven or grill at the end.
3. Make cuts in the drumettes with a sharp knife.This is so the flavor will sink in.) Finely chop the green onion and ginger.
4. Put the drumettes in a plastic bag, add the sake, salt, and pepper, and rub lightly. Let sit for about 10 minutes.
5. Combine the seasonings and the leek and ginger from Step 3. Note: Be sure to add this sauce in Step 8, after the chicken is cooked through! If you add it first, it will burn.
6. Heat up a frying pan and brown the chicken on all sides.
7. Cover with a lid and cook for 8 minutes or longer, depending on the size of the drumettes. If they don't seem to be cooking through, add 2-3 tablespoons of sake.
8. Pierce the thickest part of the drumettes with a skewer, and if the liquid runs clear, add the sauce from Step 5. Simmer down the sauce, while turning the chicken over. Add 2 tablespoons of water if the sauce starts to dry up.
9. When it starts to turn shiny, it's ready. Sprinkle with sesame seeds and enjoy.
10. Oven-baked method: Put the chicken drumettes in a plastic bag with the seasonings and marinate for at least 30 minutes. If you're in a hurry, just rub the seasonings in.
11. Drain the marinade and place the chicken on an oven rack, or on an oven tray lined with parchment paper. Bake in a preheated oven.
12. Pierce the drumettes with a skewer and if the liquid runs clear, they're ready. If you prefer a stronger flavor, brush the chicken with the marinade half-way through cooking.

Story Behind this Recipe

I adapted a recipe my mother and I used to make 30 years ago using an oven, to be made in a frying pan.