Sticky Chicken
Copyright 2007 by Cooking With The Single GuyIngredients:
1 lb. chicken drumettes
1/2 cup soy sauce
1/2 cup white vinegar
1/2 cup sugar
1 T fresh ginger, minced
1 T garlic, minced
Combine soy sauce, vinegar, and sugar and pour over chicken in a shallow baking dish, making sure marinade covers all the pieces. Let chicken sit in refrigerator for two hours (or at least 30 minutes).
When ready to cook, place the chicken pieces with the marinade into a large skillet. Sprinkle ginger and garlic over the chicken and slowly bring to a boil. Cover and reduce to a simmer, cooking for about 10 minutes, turning the pieces once. Remove cover and cook uncovered for another 10-15 minutes over medium heat.
Remove chicken and place in a dish and keep in a warm spot. Continue cooking the marinade to reduce it until it gets thick and slightly caramelized (about 25-35 minutes), stirring occasionally. When the sauce looks thick, put the chicken pieces back in to coat them, then immediately remove from the pan. You know your reduction came out right when you see hair-thin strings from the chicken as you remove it from the pan, just like it’s sticky. Garnish with thinly sliced scallions.
Makes four servings. Serve with jasmine rice, or sticky rice.
Pair with a glass of Gewurztraminer.
TIPS: Getting the reduction sauce to the right sticky consistency takes patience. You’ll be tempted to turn up the heat to get it cooking fast, but you’ll only end up burning the sauce before it gets thick. Keep it at the same steady temperature and stir occasionally. Every stove is different so adjust the heat if needed. Medium should work, but if it’s not bubbling on the edges, then it may need to be medium high—but never boiling. When the sauce slowly drips from the back of a wooden spoon, then it’s ready. Also, the more fatty the chicken, the more oil you’ll have in the reduction, which will keep it more liquid than sticky. So when buying your drumettes, avoid the ones with a lot of fatty skin or cut away excess skin before marinating.
IS A DRUMETTE REALLY FROM A CHICKEN? Chicken drumettes look like mini drumsticks, but they’re not from the leg of the chicken. It’s actually the meaty part of the wings. If you can’t find drumettes, you can use wings but it’ll just be harder to handle when eating.
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