Teriyakichickendrumsticksteriyaki Recipes

BAKED TERIYAKI CHICKEN DRUMSTICKS

Steps:

• Add ingredients to a large resealable bag and adjust until blended.
• Add chicken and toss with mixture in a large resealable bag and refrigerate for between 1 to 24 hours.
• In a small saucepan combine soy sauce, sugar, ginger, and garlic.
• In a small bowl combine mirin and cornstarch. Stir until cornstarch is dissolved.
• Next, add to soy mixture. Bring sauce to boil over medium high heat, stirring occasionally.
• Then reduce your heat and simmer, stirring occasionally, until sauce is reduced and becomes syrupy, between 6 and 7 minutes.
• Add honey and stir. Taste mixture to see if you want to add more honey.
• Cover and set aside.
• Preheat oven to 425 degrees. Prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray. Set aside.
• Remove the drumsticks from the marinade and place on your prepared sheet spaced evenly apart.
• Bake for between 30-35 minutes Skin should be crisp and internal temperature should be 165 degrees.
• Once cooked, coat them with your sauce, using a brush if possible. Bake for another 5 minutes. Remove from oven and coat with more sauce. Let the chicken rest for five minutes before serving.
• Serve with additional sauce and dip on the side if desired. Enjoy every bite!
• I just had to include this recipe for how to make teriyaki chicken drumsticks in your air fryer. I just love using mine. Just in case you love yours too, here is how to do it.
• Follow the instructions for marinating the chicken and making the teriyaki sauce.
• Using a sharp knife or metal skewer, poke 10 to 15 holes in skin of each drumstick or chicken leg.
• Arrange drumsticks in air fryer basket, spaced evenly apart, alternating ends and skin side up if using chicken legs.
• Place basket in air fryer and set temperature to 400 degrees.
• Cook until chicken drumsticks are crisp and register 165 degrees, 22 to 25 minutes, flipping and rotating chicken halfway through cooking.
• Brush each piece of chicken with teriyaki sauce.
• Transfer chicken to large plate, tent loosely with aluminum foil, and let rest for 5 minutes. Serve and enjoy every bite.

TERIYAKI CHICKEN DRUMSTICKS

Steps:

• Mix together all ingredients well in a bowl. (can use 1 jar of teriyaki sauce if you don't want to make your own). Put 1/2 c. aside to use later.
• Put drumsticks in a bowl or a gallon ziploc bag.
• Pour sauce on top of chicken and put in fridge to marinate for at least 2 hours. Turn bag or stir chicken in bowl to rotate pcs. halfway thru if possible.
• Line cookie sheet with parchment paper to prevent skin from sticking.
• Set chicken drumsticks on pan making sure not to overlap them, cover with foil.
• Put in oven at 400 degrees, on middle rack, for 20 minutes.
• Remove foil, turn drumsticks over, soon 2 tbsp of side set aside on top of each piece and continue cooking for another 20-25 minutes or until outsides are browned and inside reaches a safe 165 F.
• Enjoy!

TERIYAKI CHICKEN DRUMSTICKS (TERIYAKI)

Steps:

• Heat oil in a large saucepan over medium high heat.
• Brown chicken pieces in hot oil.
• While chicken is browning, mix together the soy sauce, sugar, water, and ginger.
• Add the sauce to the chicken.
• Bring to a boil and then reduce heat to medium low and let simmer, uncovered, for about 20 to 30 minutes or until chicken is done and sauce has thickened.
• Turn chicken pieces occasionally during cooking process.
• Serve over cooked rice.(We use short grain "sticky rice" prepared in a rice cooker.).
• Serve excess sauce along side, people always seem to want more of it.
• To reduce the calories, skinless chicken may be used.

OVEN BAKED CHICKEN TERIYAKI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
• Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
• Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).