Japanese Glazed chicken

pektel · 12-07-2012, 12:51 PM

This is a DELICIOUS chicken recipe I tried out last night. Came from a Japanese foreign exchange student, who called her mother in Japan for the recipe. Got it off the internet somewhere while googling options for a potluck item to bring to a dinner tomorrow night. Had to give it a test run before bringing it to a crowd. My family's response was overwhelmingly positive. The 2 and 5 year old boys were licking their fingers clean after every bite. Normally the 5 year old is a picky eater.

Anyways, I tweaked the recipe slightly, and it came out amazing. Next time I may add another clove of garlic to get more of that flavor through, but this was spectacular. Maybe even toast some sesame seeds and sprinkle on after removing from the pan.

Enjoy!

8 chicken drumsticks (though I used 1.5 pounds wing pieces)

2.5T Sugar
1/2 cup Balsamic vinegar (normal grocery store variety, not the REAL balsamic)
1/3 cup soy sauce
1 cup water
1 large clove garlic, crushed, but left whole
1 jalapeno - split and seeds removed
1T Sriracha

Combine all ingredients except chicken in a large saucepan. Bring to boil. Reduce heat, and simmer for 20 minutes.

Meanwhile, turn broiler to high. Arrange chicken wings on broiler pan, brush with canola oil, and place on center oven rack. I did not use a timer, just kept an eye on them. Once the skin crisps up, flip, and crisp the opposite side.

Once the skin is to your liking, remove, and add the wings to the sauce. Turn up heat, and reduce the sauce to a sticky glaze. Turn wings frequently to avoid burning.

Once sauce is reduced, remove wings and place on serving platter. Spoon any remaining glaze over the chicken, or my favorite, spoon it over rice/rice noodles.

Scottw · 12-07-2012, 12:56 PM

Sounds great ....I'd eat it.

363 · 12-07-2012, 01:01 PM

Quote:

Originally Posted by pektel

Turn up heat, and reduce the sauce to a sticky glaze. Turn wings frequently to avoid burning.

About how long would you say this took?

pektel · 12-07-2012, 01:53 PM

The whole process, from putting the ingredients in the saucepan until the complete meal was done, took maybe 30 minutes. Seems like it takes a while to start reducing to that state, but when it starts, it happens rather quickly. Probably about 10 minutes after I turned the heat back up.

12-07-2012, 12:51 PM	#1
pektel I'm nuts for the place Join Date: Jul 2010 First Name: Peter Location: Grand Rapids, MN Posts: 4,320 Trading: (28)	Japanese Glazed chicken This is a DELICIOUS chicken recipe I tried out last night. Came from a Japanese foreign exchange student, who called her mother in Japan for the recipe. Got it off the internet somewhere while googling options for a potluck item to bring to a dinner tomorrow night. Had to give it a test run before bringing it to a crowd. My family's response was overwhelmingly positive. The 2 and 5 year old boys were licking their fingers clean after every bite. Normally the 5 year old is a picky eater. Anyways, I tweaked the recipe slightly, and it came out amazing. Next time I may add another clove of garlic to get more of that flavor through, but this was spectacular. Maybe even toast some sesame seeds and sprinkle on after removing from the pan. Enjoy! 8 chicken drumsticks (though I used 1.5 pounds wing pieces) 2.5T Sugar 1/2 cup Balsamic vinegar (normal grocery store variety, not the REAL balsamic) 1/3 cup soy sauce 1 cup water 1 large clove garlic, crushed, but left whole 1 jalapeno - split and seeds removed 1T Sriracha Combine all ingredients except chicken in a large saucepan. Bring to boil. Reduce heat, and simmer for 20 minutes. Meanwhile, turn broiler to high. Arrange chicken wings on broiler pan, brush with canola oil, and place on center oven rack. I did not use a timer, just kept an eye on them. Once the skin crisps up, flip, and crisp the opposite side. Once the skin is to your liking, remove, and add the wings to the sauce. Turn up heat, and reduce the sauce to a sticky glaze. Turn wings frequently to avoid burning. Once sauce is reduced, remove wings and place on serving platter. Spoon any remaining glaze over the chicken, or my favorite, spoon it over rice/rice noodles. __________________ The problem is not the problem. The problem is your ATTITUDE about the problem.

12-07-2012, 12:56 PM	#2
Scottw Going Commando Join Date: Oct 2008 First Name: Scott Location: Sussex, NJ Posts: 2,815 Trading: (6)	Re: Japanese Glazed chicken Sounds great ....I'd eat it. __________________ "Ray when someone asks you if your a GOD you say yes."

12-07-2012, 01:53 PM	#4
pektel I'm nuts for the place Join Date: Jul 2010 First Name: Peter Location: Grand Rapids, MN Posts: 4,320 Trading: (28)	Re: Japanese Glazed chicken The whole process, from putting the ingredients in the saucepan until the complete meal was done, took maybe 30 minutes. Seems like it takes a while to start reducing to that state, but when it starts, it happens rather quickly. Probably about 10 minutes after I turned the heat back up. __________________ The problem is not the problem. The problem is your ATTITUDE about the problem.

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