Succulent Drumsticks: The Right Water Quantity For Teriyaki Chicken

Teriyaki chicken drumsticks are a delicious and easy meal to make. The recipe typically calls for a simple homemade teriyaki sauce, which includes ingredients like soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. The chicken is baked in the oven, and the sauce is prepared separately and then brushed onto the chicken. While some recipes suggest using a quarter cup of water in the sauce, one recipe mentions using two cups of water, which seems to be an error. Most recipes for teriyaki chicken drumsticks are similar, but some include additional ingredients like cornstarch, wine, honey, or stock cubes, and suggest serving the dish with rice and vegetables.

Teriyaki sauce ingredients

Teriyaki sauce is a Japanese marinade and sauce that can be made in under 10 minutes. It is a key ingredient in many stir-fries and can also be used as a dip for chicken wings or dumplings. The basic ingredients for teriyaki sauce are soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and cornstarch.

Some recipes also include sake, mirin, and hot sauce. The "teri" in teriyaki means "shiny," and the alcohol in the sake burns off as it boils, adding a shine to the sauce without the risk of intoxication. Mirin, a type of sweet rice wine, can be used instead of sake, but it may be difficult to find authentic mirin outside of Japan. If a thicker sauce is desired, cornstarch can be added, but this is not traditional.

Low-sodium soy sauce is recommended to prevent the sauce from becoming too salty, and brown sugar adds the expected sweetness, although honey can be used instead. Sesame oil adds a rich sesame flavor, and rice vinegar can be found in the Asian foods aisle of most grocery stores. Fresh ginger and garlic are preferred for optimal flavor.

Marinating the chicken

To make teriyaki chicken drumsticks, you'll need to first marinate the chicken. This is a simple process but will make your chicken juicy and tender.

Firstly, pat the drumsticks dry with a paper towel. Then, season the chicken legs with salt, pepper, and garlic powder. You can also add some oil to the chicken at this stage, coating the drumsticks.

Next, prepare your marinade. In a medium bowl, whisk together soy sauce, water, brown sugar, rice vinegar, ginger, garlic, sesame oil, and Sriracha. You can adjust the quantities of these ingredients to your taste, but a typical recipe includes ¼ cup of low-sodium soy sauce, ¼ cup of water, 3 tablespoons of brown sugar, 2 tablespoons of rice vinegar, 1 tablespoon of grated fresh ginger, 3 cloves of garlic, 1 teaspoon of sesame oil, and 1-3 teaspoons of Sriracha.

Once you have prepared your marinade, add the chicken drumsticks to the bowl and stir to coat them evenly. Cover the bowl and place it in the refrigerator to marinate. You can leave the chicken to marinate for at least 30 minutes or even overnight for a more intense flavour.

After the chicken has finished marinating, you can preheat your oven and prepare to bake the drumsticks.

Baking the chicken

The first step in baking teriyaki chicken drumsticks is to preheat your oven. Different recipes suggest different temperatures, ranging from 180°C to 425°F. It's worth noting that the higher the temperature, the shorter the cooking time, and vice versa. So, adjust the temperature according to how much time you have.

Line a baking sheet or a large, rimmed baking pan with foil for easy cleanup. Spray the drumsticks with oil or avocado oil spray, or brush them with a thin layer of oil. This step is important, especially if you choose to remove the skin from the chicken, as it will prevent the meat from drying out. You can also season the chicken with salt, pepper, and garlic powder at this stage, but this is optional.

Place the chicken on the prepared baking sheet or in the pan. If you're cooking the drumsticks on a bed of rice, place the chicken on top of the rice, ensuring that the rice is mixed with boiling water and any leftover marinade. Cover the baking dish with tin foil or a lid.

Bake the chicken for 20 to 25 minutes if you want to baste them with the teriyaki sauce. If you don't want to baste the chicken, you can bake them for 30 to 45 minutes, depending on their size and your oven's temperature. For an accurate reading, use an instant-read thermometer and aim for an internal temperature of 165°F when not touching the bone.

Halfway through the cooking time, flip the drumsticks to ensure even cooking. If you're cooking the chicken on a bed of rice, after 25 minutes of covered baking, remove the foil or lid and cook for another 20 minutes. Then, take the drumsticks out and mix vegetables through the rice before placing the chicken back on top and baking for a further 10 minutes, uncovered.

Once the chicken is cooked, remove it from the oven and set it aside. If you want to add a glaze, this is the time to brush the chicken with the thickened teriyaki sauce and return it to the oven for a few minutes until the sauce becomes glossy.

Your teriyaki chicken drumsticks are now ready to be served! Garnish with sesame seeds and sliced green onions or spring onions.

Making the sauce

Teriyaki sauce is a sticky, saucy, and delicious addition to chicken drumsticks. The sauce is simple to make and can be prepared in about 10 minutes while the chicken is baking in the oven.

To make the sauce, you will need a small saucepan and a small bowl. In the saucepan, you will combine and heat the ingredients, and in the bowl, you will create a cornstarch slurry to thicken the sauce.

First, measure out and add the following ingredients to your saucepan:

• Soy sauce
• Brown sugar
• Rice vinegar
• Sesame oil
• Garlic (either minced or powdered)
• Ground ginger
• Sriracha (optional, depending on how spicy you want it)

Next, whisk the ingredients together in the saucepan and heat over medium to medium-low heat. You want to bring the sauce to a simmer, whisking often to combine the ingredients.

While the sauce is heating, make a cornstarch slurry by whisking together cornstarch and water in the small bowl. The amount of cornstarch and water will vary depending on how much sauce you are making and how thick you want it to be. A good starting point is 1 tablespoon of cornstarch with enough water to create a slurry.

Once your sauce is simmering, pour the cornstarch mixture into the saucepan and continue whisking. The sauce will thicken quickly, so be sure to remove it from the heat as soon as it reaches your desired consistency.

Now you have a delicious teriyaki sauce that is ready to brush over your chicken drumsticks!

Storage and reheating

Teriyaki chicken drumsticks can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can use either the oven or the microwave. If you wish to freeze cooked chicken drumsticks, let them cool completely before transferring them to a freezer bag. They can be frozen for up to 3 months. Defrost overnight in the fridge and reheat in the oven or microwave.

When preparing the dish, it is important to note that the cooking time may vary depending on the size of the drumsticks and the temperature of your oven. Aim for an internal temperature of 165ºF when not touching the bone. An instant-read thermometer can be used to check this.

If you are making the teriyaki sauce, it is recommended to use low-sodium soy sauce to prevent the dish from becoming too salty. You can always add salt to the sauce if needed. The sauce typically includes ingredients such as soy sauce, water, brown sugar, rice vinegar, ginger, garlic, sesame oil, and Sriracha. You can adjust the amount of Sriracha to control the spiciness of the dish.

To make the sauce, whisk together the ingredients in a small bowl. If you wish to thicken the sauce, create a cornstarch slurry by mixing cornstarch and water in a separate bowl. Pour the slurry into the simmering sauce, whisking until it reaches the desired consistency. Brush the sauce over the chicken and return it to the oven for a few minutes until the sauce becomes glossy.

Frequently asked questions