Orange Teriyaki Chicken

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Orange Teriyaki Chicken Drumettes |

My kids love chicken drumettes, I mean, they LOOOOOVE them.  My son usually eats them without making too much of a mess and he neatly wipes his hands before touching utensils.  On the other hand, my daughter eats them as if they are her last meal.  She never seems to notice the sticky mess on her face.  Well, either way, I was really happy seeing my kids devouring these drumettes.  Just as a note, 10 pieces of drumettes are not enough for my family if it’s the only main dish.  Enjoy!

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Orange Teriyaki Chicken Drumettes
Prep time
Cook time
Total time
Serves: 2-3
  • 10 chicken drumettes
  • ½ tsp. sea salt
  • Freshly ground black pepper
  • 1 Tbsp. olive oil
  • 1 celery stalk
  • 2 cloves garlic
  • 2 bay leaves
  • ½ cup white wine
  • ¼ cup water
  • ¼ cup soy sauce
  • 4 Tbsp. orange marmalade (As brands vary in sweetness, please adjust amount based on taste.)
  1. Rinse the chicken and pat dry. Sprinkle with salt and pepper. Cut celery into 2” pieces and smash them with the flat side of knife. Peel garlic and smash it with the knife as well.
  2. In a non-stick frying pan, heat olive oil on high heat and cook the chicken until browned.
  3. Transfer the chicken into a Dutch oven (or a large pot). Then add celery, garlic, bay leaves, and Seasonings.
  4. Place otoshibuta on top of the chicken, but do not cover with the Dutch oven lid. Start cooking over medium high heat. When boiling, turn down the heat to medium and simmer for 15 minutes.
  5. After 15 minutes, remove otoshibuta. Continue cooking until sauce is almost gone. Use a spoon to coat the chicken with the sauce and flip the chicken once in a while.
  6. When there is about 2 Tbsp. of sauce left, turn of the heat. Transfer the chicken onto a plate, and pour the sauce on top. Serve immediately.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


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    • Hi Firefly! Thank you. I’m still trying to fix my blog…some links are not working correctly… ugh crazy. But my previous host server was horrible, so I had to get totally migrate. Kind of glad that I started blogging from this year, not like many years ago. Then I’d lose my patience. Stay tuned, hopefully I can make it better. :-)

    • Hi Firefly – this recipe doesn’t require Teriyaki sauce. Usually we make the sauce by ourselves at home, using sake, sugar/mirin, and soy sauce. These are the key ingredients for Japanese food. My husband actually loves teriyaki sauce from Japanese restaurants and insists to buy it but I say nooooooo! =P It tastes quite different from what we call Teriyaki sauce. LOL.

  1. Oh wow, this looks so yummy! I love Teriyaki. My son is just like your daughter and he’s 12. He can make the biggest mess, LOL! Oh well, I’m just glad they eat whatever I put on the table. This recipe will definitely make an appearance. Thank you! By the way, thanks for the compliments on my blog :) I love yours as well and I am now a follower, too!

  2. ChefBlogDigest

    The design of your blog is nice and simple really good to look at and not destructive readers will be more focus on your content.

    The recipe is great kids will surely love this!

  3. RossC

    I found your site while searching for a particular dish. I am having a wonderful time checking out all the interesting and informative recipes and techniques you offer.. :O)

    A question about this drumette dish. I will want to double the recipe. Will a straight doubling of the cooking ingredients be correct, or is there a ratio which should be followed?

    • Hi Ross! I recommend doubling the sauce ingredients but not celery. The sauce might give you a bit extra as it does not evaporate as much. But I assume it’s better to have more sauce than not having enough. :)

  4. Alina

    Dear Nami,

    this recipe looks amazing! Quick question… can I use orange peel instead of marmalade? I think it will be more natural like that (cause lets face it, we never know what kind of chemical substances they put inside marmalade) and it would also reduce the sugar. Or is sugar essetial as well? Thanks!

    • Hi Alina! As you see in the recipe, this recipe doesn’t include any sweetener besides the marmalade; therefore, if you omit marmalade and use orange peel, you may want to add honey (or sugar or other sweetner) to create “orange teriyaki” flavor. If you prefer to keep it healthier, you can totally omit it, but it’ll be just too salty (from soy sauce). Sweetness is up to you. :)

      • Alina

        Hello Nami,

        thanks for your reply! Yes I get the point… then I have to write down “orange marmelade” in my shopping list :) Thanks!