954 Reviews

For those who want EXTRA SAUCE/GLAZE read here! I wanted to serve the chicken over rice but I wanted it to be saucy. I doubled the ingredients and did 10 drumsticks BUT I threw it all into a crock pot. I didn't want to have to stand over the stove so the crock pot was great! I let it cook for 4 hours on low, and next time I would throw in some thighs and maybe even breasts. There was sooo much extra sauce, that it almost needed more chicken. My husband and kids loved it, the sauce is delicious even by itself over rice! The crock pot made the chicken so tender it was just falling off the bone. I eventually did take all the meat off the bone, put it over the rice and spooned the sauce over..YUMMY! Definitely a recipe that will stay with me forever, I even posted the recipe from this site onto my Facebook status as "Tonights Dinner!"

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KristieKatz August 01, 2010

I'm here to rave about this recipe too! This is nearly always what I look for in a 5-star recipe - maximum flavour derived from minimum effort - and the effort for this recipe is practically nonexistent. I skillet-toasted some sesame seeds and sprinkled these over the chicken pieces before serving. Steamed rice and oven-roasted brussels sprouts were the yummy others. One thing I might do next time though, if I have a bit more time, is to brown the chicken pieces first - just to get a bit more attractive colour.

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evelyn/athens November 27, 2003

What a wonderful, easy meal! This definitely falls into the "finger lickin' good" category for me. I followed the directions exactly and had no problems at all making this. I served it with basmati rice, green beans and baby corn. There was enough leftover glaze from the chicken to drizzle over the rice. Next I plan to try this with chicken wings. Thanks Tomoko and Toshiko for a truly outstanding recipe :-)

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Sackville August 22, 2003

Just a thought for those of you who had difficulty getting your glaze to thicken. Dark meat that has not been skinned contains a lot of fat. As you cook the chicken this fat becomes liquid (a liquid which will not reduce no matter how long you continue to simmer you sauce) You may want to try grilling or other wise cooking the meat prior to adding it to the glaze. You can then drain off the resulting fat. This should enable you to thicken your glaze with greater ease and it will also reduce the saturated fat that the meal contains. Additionally, if you have the time you can put the sauce in the oven at 375 for half an hour to 45 min prior to starting your dinner. This will further reduce the reduction time. Again, just a thought.

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hillyar2 July 27, 2010

I used 6 skin-on, bone-in breasts, but halved them and browned them in a little olive oil. Drained the oil, added the sauce (doubled), and then removed chicken when it was almost cooked through. Reduced the sauce over high heat, which did take a good half hour or more, but once it starts to thicken, it thickens quickly. Added the chicken back in the pan and covered with sauce and cooked until chicken was done. Delish! my family loved it, and thought it smelled great while cooking. I used 3 cloves of minced garlic and about a tsp of red pepper flakes for the doubled sauce. Served with some broccoli and yellow rice. Will definitely make it again....really yummy!

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stacya100 November 12, 2010

I love this recipe and use it or a variation of it for all my chicken drumsticks. Using different types of vinegar, replacing the water with pineapple or apple juice (and reducing the sugar,) adding chopped ginger, cilantro, or sesame seeds has yielded delicious results. I always chop all sauce components and reduce the sauce down so I can use every drop of it with the chicken or to top accompanying rice, noodles, or vegetables.

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Cooking Flail January 22, 2011

It's definately balsamic vinegar that is used as Toshiko offered to send it to me from japan if I couldn't get it here.

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JustJanS August 31, 2003

I took KristieKatz advice and used the crockpot method because I had a playdate scheduled and needed to have something for dinner. I wish I had time to brown the legs before I put them in the crockpot, but I browned up the legs when I got home, and wound up thickening the sauce on high for 35 minutes so it reached the glaze point. I doubled the recipe, used 13 legs and served rice noodles on the side. My husband said that the noodles need to be a staple in our dinners. Great taste, my 5 year old licked her hands clean after every bite and I haven't seen her messier since she was a toddler eating spaghetti. And my one year old did a happy dance after every bite. Great recipe, next time I'm going to try this with Alton Brown's baked brown rice.

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pro home chef August 14, 2010

WOW!!! delicious!! I used thighs, that is what I had and a nice jalapeno from the garden. The glaze came out beautiful and the flavor, WOW! I served this with plain white rice and some fresh peas I had. Please thank your guest and her mom for a recipe that is wonderful!!

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Donna August 17, 2003

I browned the drumsticks in vegetable oil first and set them aside until the last ten minutes of the simmer stage. No bad odor and no scum to skim. Very tender and not too sweet. I added extra garlic, used that rooster hot chile sauce, and topped with toasted sesame seeds and some green onions. I served with white rice and some garlicky broccoli. I will make this again. Thanks, Jan!

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sidMILB April 05, 2004
Japanese Mum's Chicken