Japanese Chicken Drumettes
Elevate your appetizer game with these irresistible Japanese Chicken Drumettes, a perfect fusion of crispy, golden-fried chicken and bold, savory-sweet Japanese flavors. Marinated in a luscious blend of soy sauce, mirin, sake, ginger, and garlic, these drumettes are infused with deep umami richness before being coated in a light, crunchy flour and cornstarch crust. Fried to perfection and glazed with a sticky, caramelized sauce made from the marinade, each bite is a flavor explosion. Garnished with sesame seeds and green onions for an elegant touch, these drumettes are ideal as a party snack, game-day favorite, or quick family dinner. Simple to make yet packed with authentic Japanese flair, this recipe promises to impress both your taste buds and your guests.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 lbs chicken drumettes
- 0.25 cups soy sauce
- 0.25 cups mirin (sweet rice wine)
- 0.25 cups sake
- 2 tbsp granulated sugar
- 2 tsp grated ginger
- 3 garlic cloves, minced
- 0.5 cups all-purpose flour
- 0.25 cups cornstarch
- 0.5 tsp salt
- 0.5 tsp black pepper
- 3 cups neutral oil (for frying)
- 1 tbsp sesame seeds (optional, for garnish)
- 2 tbsp chopped green onions (optional, for garnish)
Instructions
In a medium bowl, combine soy sauce, mirin, sake, granulated sugar, grated ginger, and minced garlic to prepare the marinade.
Place chicken drumettes in a resealable plastic bag or a shallow dish and pour the marinade over them. Toss to coat evenly.
Marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours for more intense flavor.
In a shallow dish, whisk together flour, cornstarch, salt, and black pepper.
Remove the drumettes from the marinade and pat them dry with paper towels. Reserve the marinade for later use.
Dredge the drumettes in the flour mixture, ensuring an even coating, and shake off any excess.
Heat the neutral oil in a large, deep skillet or Dutch oven to 350°F (175°C).
Fry the drumettes in batches, making sure not to overcrowd the pan. Fry each batch for approximately 8-10 minutes, or until golden brown and fully cooked. Transfer to a paper towel-lined plate to drain any excess oil.
Meanwhile, pour the reserved marinade into a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 5-7 minutes, or until the sauce thickens slightly.
Once the drumettes are cooked, transfer them to a large bowl and drizzle the thickened sauce over them. Toss to coat the drumettes evenly in the glaze.
Plate the glazed drumettes and garnish with sesame seeds and chopped green onions, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
8443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 820.6 g | 1052% | |
| Saturated Fat | 130.0 g | 650% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 3974 mg | 173% | |
| Total Carbohydrate | 126.3 g | 46% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 52.1 g | ||
| Protein | 137.6 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1816 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
