Ingredients1 h 15 m servings 308
- Combine sugar, soy sauce, and water in an 8-quart pot; stir until sugar is dissolved. Turn heat to medium-high; add ginger, garlic, cinnamon, and black pepper and stir.
- Bring mixture to a boil and add chicken drumettes. Once mixture begins to boil again, reduce heat to medium-low, and partially cover pot with a lid tilted to allow steam to escape. Simmer until chicken is no longer pink in the center and teriyaki sauce is thickened, at least 1 hour.
- Cook's Notes:
- The drumettes do not need to be thawed first, cooking time will increase by about 15 minutes if frozen.
- Keep an eye on the temperature for the first 10 minutes of cooking the chicken. It may need to be adjusted - otherwise pot will boil over.
Per Serving: 308 calories; 5.7 55.3 10.6 24 2430 Full nutrition
ReviewsRead all reviews 10
I have never boiled chicken before. This recipe has changed that idea for me. The flavor was through out the entire chicken drumstick. They sauce was very sticky, but oh so yummy. I would maybe ...
This is a great recipe and so easy. I took other reviewers' advice and cut sugar down to 1 cup, mixing it half brown sugar and half white sugar. Added some red pepper flakes. Other than that...
Followed directions as stated and the chicken was delicious. Had to keep turning chicken on its sides because the sauce did not cover them 100%. Everyone loved it!
I agree with Chef Mo. It's very sweet. A little overwhelming on just rice. For anyone that is wondering, 1.5 pounds of drumettes is about 6 pieces. There is plenty of sauce left over. Next tim...
A hit with the whole family! So easy and delicious. I would have to agree that it is on the sweet side. I'll be reducing the amount of sugar when I make it next time, much to my 5 year old's dis...
Will make again! Great starter recipe, I did cut back the sugar and swapped some white sugar for brown. I also added crushed red pepper to help cut the sweet. Thanks for the recipe!