Thinking about having myself adopted by a Japanese mum, after eating this chicken. Great taste and easy to make. Very, very tasty!!
Add more garlic -2-3 more cloves - add brown sugar instead - I actually added 1/2 more - and brown whatever chicken you use - I use boneless skinless chicken thighs - I want a sauce - so I make a paste with 1/4 cup sauce and 1 tbsp cornstarch and add it just before I want to serve - sauce thickens - serve over Basmati with a side of oriental veg - perfect quick weeknight meal.
For our maiden voyage into Mum's chicken we followed the recipe to the letter and discovered, it is wonderful! With the eight meaty chicken legs, good quality Balsamic Vinegar and Soy Sauce, there was no chance of failure. My husband who swore off any type of bone-in chicken after his stint in the USAF actually had seconds and came back for a third serving later that evening. Our second time serving this amazing dish to friends, we went with both legs and thighs and doubled the recipe for the sauce. Again, it was simple perfection and the type of meal that lets me enjoy my company. Third time was the charm! We picked up a 40 ounce bag of oversized drummettes, made the recipe almost exactly as written with the exception of doubling up on the garlic and hot peppers, adding a knob of fresh ginger and using low sodium soy sauce. I have to tell you, this was our favorite way to go for appetizers and will remain on our menu for years to come. Don't forget to remove the ginger before serving. If children or sensitive types are invited to partake, remove the chili peppers, too. To make cleanup a bit less daunting, use a deep pot (I used an eight-quart stainless steel stock pot with a heavy bottom and no non-stick lining). The deep pot allows the sauce to reduce without splashing or overspray and it also keeps the chicken pieces covered with sauce during the entire reduction process. Depending upon the temperature, the drummettes may take twenty to thirty minutes to get done in the reduction. Using thighs and legs, it may take up to thirty minutes but it is well worth the attention and time. Don't forget to print out the recipe or at the very least, cards with the URL to this food.com Japanese Mum's Chicken recipe page. PS A friend brought over her "invention" of boneless spareribs with Japanese Mum's sauce and all I can say is WOW! Use this same recipe for the sauce but first trim the fat and silver skin, cut into 2 rib pieces and pressure cook the ribs for fifteen minutes. Once the ribs are parboiled cook in a large stock pot with the sauce, the same method as the chicken legs. For crispy ribs, finish off in a 400 degree F oven for ten minutes, for softer, fall off the bone ribs, serve from the stock pot with diagonally sliced green onions and fresh pineapple on the side.
This was different and very tasty....I used ginger like some one suggested and did 10 legs as well... next time I'll double the peppers , sugar and garlic or ginger just to punch it up a little did the corn starch to thicken after chicken was cooked.
For a first time cook. Literally ever, this recipe was ridiculously vague. Thumbs up for prep, but the How-To may have been one of the worst pieces of writing ever. The video is absolutely atricous, adding nothing more than 'when' to add the chicken. Why this is under the 'beginner' section is absolutely mindboggling. The only saving grace is that I was able to save the chicken, but that was only through my own quick thinking.
This recipe was off the hook!!! Those were the words out of my husband's mouth!! I used 3 huge bone in thighs, that's what I had on hand. I kept the sauce measurements the same, chopped the garlic and left it in the sauce, and used crushed red pepper flakes . I served with egg dumplings and Chinese green beans. My husband was still raving about it a week later, and asked for it again this week, with brown rice. Thanks for posting such an easy,quick, and delishes recipe. I can't wait to make it for friends and family members.
I made this also in a crockpot but during the process of boiling down the liquid, after cooking in slow cooker, my husband suggested using corn starch to thicken the recipe. It was great!
Delicious and easy! Very rich, so serve with grains or veggies.
I'm not sure what I did wrong for it to take so long, but it eventually came out delicious! I'm not kidding, it took forever!!!!
Quite disappointed. Sticky film was good. Overpowering soy sauce taste