"When my aunt was a flight attendant in the 70s, she had a roommate from Japan who would frequently make this sticky soy-based chicken. Now, it's one of our favorite meals and frequently on the Sunday dinner rotation. In the summer, we like to cook it on the grill and in the winter, we sear it on the stove and finish it in the oven. Serve it with dumplings, rice, and edamame for an izakaya-style dinner. Enjoy!"
Five Ingredient Japanese Sticky Chicken
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- Recipe Card
Prep time 15mins
Cook time 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 pounds chicken drumsticks
- 1 cup soy sauce, or tamari
- 1 cup medium-dry sherry
- 1 cup granulated sugar
- 2 tablespoons neutral oil
- Black pepper, to taste
Method
Step 1
In a large bowl, whisk together the soy sauce, sherry, and white sugar until the sugar is dissolved. Add the drumsticks, and toss to coat. Cover the bowl with a lid (or plastic wrap) and marinate the chicken for at least four hours, but preferably overnight.
Step 2
To cook the drumsticks on the grill: Heat the grill to 350ºF and brush the grates with oil. Remove the drumsticks from the marinade and sprinkle with plenty of black pepper (discard marinade). Place the drumsticks on the grill. Cook, turning once or twice until the skin is lightly charred and the chicken is cooked through, about 30-35 minutes. Remove the drumsticks from the grill and let them rest for about 5 minutes. Serve.
Step 3
To cook the drumsticks in the oven: Preheat the oven to 400ºF. Remove the drumsticks from the marinade and sprinkle with plenty of black pepper (discard marinade). Heat the oil in a large pan over medium-high heat. When the oil starts to shimmer, add the drumsticks to the pan, cooking in batches if necessary. Sear the chicken on all sides until the skin is lightly browned. Transfer the drumsticks to a baking dish and place it in the oven. Bake until the chicken is cooked through, about 20-25 minutes. Let the drumsticks rest for about 5 minutes. Serve.