Start by prepping what you will need for the dish. We had stir fried veggies on the side, snap peas, carrots and mushrooms, but any veggies would work!
Heat a large skillet on high heat with a small amount of oil (I used sesame oil). Brown drumsticks for abut 3 minutes. Add the garlic and sautee for 30 seconds (I like my garlic sauteed).
Add water, soy sauce, balsamic, brown sugar and chili pepper flakes. Bring to a boil, then simmer covered for 20 minutes, flipping drumsticks occasionally. Since I am used to cooking chicken breasts, I was very worried the meat would become dry, but with the skin on and the bones, it stayed juicy.
After about 20 minutes, I removed the chicken and set aside. Then, I brought my sauce to a boil in order to reduce the sauce. This took some time (about 20 minutes for me), but eventually the sauce thickened. I added the chicken back in for about 5 minutes, to make sure it would be nice and warm for serving. This is my first experience with making a reduction sauce, so I was a little timid at first in fear the sauce would burn, but it turned out great!
Serve over a bed of Basmati rice, top with glaze, some toasted sesame seeds and green onions. Add more chili flakes if you are feeling spicy.
Sweet & Sticky Japanese Style Drumsticks
As adapted from Food.com's Japanese Mum's Chicken & Gina's Asian Glazed Drumstick
8 drumsticks, skin on
1 tsp oil (I used sesame oil)
2 cloves garlic, minced
1 1/2 cup water
3/4 cup balsamic vinegar
1/2 cup soy sauce
2 1/2 Tbsp brown sugar
1 tsp chili flakes
1 tsp toasted sesame seeds
chopped green onions
Heat a large skillet on high heat with a small amount of oil. Add the drumsticks, browning them for about 3 minutes. Add the minced garlic. Add water, balsamic vinegar, soy sauce, brown sugar and chili flakes. Bring to a boil. Reduce to a simmer, covered for about 20 minutes, turning your drumsticks periodically. At this point, I removed the chicken to start my reducing sauce (in order to avoid over cooking). Bring the sauce to a boil until sauce thickens (this took about 20 minutes). After sauce begins to thicken, add the chicken back in for about 5 minutes. Serve over rice with a side of steamed veggies. Top drumsticks with extra sticky glaze, toasted sesame seeds and some chopped green onions.
Oh man, they were Delish!!!!!!! Bon Appetit!