Teriyaki-Hähnchenunterkeulen aus der Pfanne

Zutaten

• 2 lbs (900 g) chicken drumsticks (preferably skin removed. See notes below.)
• 4 tbsp (60 ml) soy sauce
• 4 tbsp (60 ml) pineapple juice
• 2-3 tbsp light brown sugar
• 1 tbsp sweet rice wine (mirim) (optional)
• 2 cloves garlic (minced)
• 1 tsp ginger paste
• 2 tsp sesame oil
• 1/2 tsp black pepper

Zubereitung

1. 1

   To make teriyaki sauce, combine soy sauce, pineapple juice, brown sugar, rice wine (if using), garlic, ginger paste, sesame oil, and black pepper in a small mixing bowl and mix well.

2. 2

   Place chicken drumsticks in a shallow pan or skillet. Pour the sauce over the drumsticks.

3. 3

   Place the pan over medium-high heat and bring to a gentle boil. Toss the chicken around and cover the pan with a lid (or a piece of foil). Reduce the heat to medium and cook for 5-6 minutes.

4. 4

   Uncover the lid and turn the chicken to the other side in the sauce. Cover again ands cook another 5-6 minutes.

5. 5

   Remove the lid and raise the heat to medium high. The sauce will start to boil rapidly. Continue cooking to thicken the sauce. It will soon turn into teriyaki glaze. Toss the chicken occasionally to coat evenly as you thicken the glaze. Be careful not to burn the glaze. You might need to reduce the heat at the last minute.

6. 6

   When the glaze seems thick enough and clings to the chicken, and the bottom of the pan has become slightly dry, remove the pan from the heat. Place teriyaki chicken drumsticks on a serving platter and sprinkle with toasted sesame seeds. Serve warm with rice.