SERVES 4
TOTAL TIME: 40 minutes
Try to buy drumsticks of similar size so that they will cook at the same rate. Don’t forget to remove the skin from the drumsticks before cooking. See the photo that follows the recipe.
|
½ |
cup soy sauce |
|
½ |
cup sugar |
|
¼ |
cup water |
|
2 |
tablespoons mirin |
|
2 |
teaspoons grated fresh ginger |
|
1 |
garlic clove, minced |
|
⅛ |
teaspoon red pepper flakes |
|
8 |
(5-ounce) chicken drumsticks, skin removed, trimmed |
|
2 |
scallions, sliced thin |
1. Combine soy sauce, sugar, water, mirin, ginger, garlic, and pepper flakes in 12-inch nonstick skillet. Add drumsticks, cover, and simmer gently until chicken is tender and registers 180 degrees, about 20 minutes, flipping drumsticks over halfway through cooking.
2. Uncover, increase heat to medium-high, and simmer rapidly until sauce is slightly thickened, 5 to 7 minutes, turning drumsticks occasionally to coat. Transfer chicken to platter, pour glaze over top, and sprinkle with scallions. Serve.