Ingredients
Chicken
- 8 chicken drumsticks (skin removed)
- Non-stick cooking spray
Glaze Sauce
- 1 cup water
- 1 tablespoon sriracha sauce (adjust to taste, about 1/2 tablespoon preferred)
- ½ cup balsamic vinegar
- ½ cup soy sauce
- 4 teaspoons sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Garnish
- 2 tablespoons scallions or chives, diced
- 1 teaspoon sesame seeds
Instructions
- Brown the chicken: Spray a heavy large skillet with non-stick cooking spray and heat on high. Brown the chicken drumsticks for 3-4 minutes, turning occasionally to get an even sear.
- Add glaze ingredients and boil: Add water, balsamic vinegar, soy sauce, sugar, minced garlic, grated ginger, and sriracha sauce to the skillet. Increase heat to high and bring the liquid to a rolling boil.
- Simmer covered: Once boiling, reduce heat to low and cover the skillet. Let the chicken simmer in the sauce for about 20 minutes, allowing it to cook through and absorb flavors.
- Reduce glaze: Remove the lid and turn the heat back to high. Continue cooking uncovered for 8-10 minutes until the sauce thickens into a shiny glaze. Turn the drumsticks occasionally and watch carefully to prevent burning.
- Serve: Transfer the glazed chicken drumsticks to a serving platter. Pour the thickened glaze over the top. Garnish with diced scallions or chives and sprinkle with sesame seeds. Serve with rice and steamed broccoli for a complete meal.
Notes
- Adjust sriracha to control the spice level according to your preference.
- Keep an eye on the glaze during the final reduction step to prevent burning.
- Skin removal helps reduce fat and keeps the dish lighter.
- Perfect paired with steamed rice and vegetables.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
