Japanese Sticky Chicken

Japanese Sticky Chicken


  • 8 drumsticks, skin removed
  • 1 cup water
  • 1/2 cup balsamic vinegar
  • 1/3 cup low-sodium soy sauce
  • 2.5 tbs splenda brown sugar
  • 4 garlic cloves, peeled
  • 1 tsp chili powder


  1. Combine all ingredients in a large pan over high heat.
  2. Bring to a boil. Then, reduce to a simmer for 20 minutes, uncovered.
  3. Increase the heat while turning the chicken often until the sauce turns into a sticky glaze.
  4. Remove garlic cloves and serve.

(source: http://www.food.com/recipe/japanese-mums-chicken-68955)

8 thoughts on “Japanese Sticky Chicken

  1. This recipe deserves an award. So good! I added mushrooms at the end and if it weren’t for the horrible burn it would leave on my tongue, I swear I would’ve licked the pot I cooked it in! Thanks for another keeper!

    1. mm.. mushrooms.. sounds like a great addition! I was a little worried about this one as it was not the prettiest dish but like you said, it turned out to be such a winner!!

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