Teriyaki Chicken Drumettes
- 10 Chicken drumettes - the first (thickest) joint of a chicken wing
- 1 clove Grated garlic
- 1 piece worth Grated ginger
- 3 tbsp Soy sauce
- 3 tbsp Mirin
- 2 tbsp Sake
- 1 tbsp Sugar
- 1 tsp Vinegar
- 2/3 to 1 tablespoon Gochujang
- Use a knife to insert 2-3 cm cuts into the chicken drumettes vertically along the bone.
- Soaking in the sauce lets the seasoning settle easily and shortens the cooking time.
- Combine and mix the ingredients.
- Place the chicken wings into the mixture from Step 2, mix in with the sauce, cover with wrap and refrigerate for an hour.
- Turn over the chicken wings once or twice during the marinating process to allow the meat to absorb the flavours.
- Grease your frying pan, add the chicken wings, lid and cook slowly on low to medium heat, occasionally turning them over.
- Keep the remaining juices and sauce.
- Once they've browned, mix in the remaining sauce.
- Once it comes to a boil, lid and simmer for 5 minutes on low heat.
- Occasionally turn them over.
- Stop the heat and let it rest for 5 minutes in the remaining heat, and you're all done.
chicken, garlic, ginger, soy sauce, mirin, sake, sugar, vinegar, gochujang
Taken from cookpad.com/us/recipes/156831-teriyaki-chicken-drumettes (may not work)