Orange Teriyaki Chicken

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    Orange Teriyaki Chicken | www.justonecookbook.com

    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!

    Orange Teriyaki Chicken | www.justonecookbook.com

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    3 from 2 votes
    Orange Teriyaki Chicken Drumettes on a plate.
    Orange Teriyaki Chicken Drumettes
    Prep Time
    10 mins
    Cook Time
    50 mins
    Total Time
    1 hr
     
    Course: Main Course
    Servings: 2
    Author: Nami
    Ingredients
    • 10 chicken wings (flats/drumettes)
    • ½ tsp kosher salt
    • Freshly ground black pepper
    • 1 Tbsp extra virgin olive oil
    • 1 stalk celery
    • 2 cloves garlic
    • 2 bay leaves
    Seasonings:
    • 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)
    Instructions
    1. Gather all the ingredients. Mixed the seasonings in the small bowl.

    2. Pat the chicken dry with paper towels and season 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.

    3. In a non-stick frying pan, heat olive oil on high heat and cook the chicken until browned.
    4. Transfer the chicken into a Dutch oven (or a large pot). Then add celery, garlic, bay leaves, and Seasonings.
    5. 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.
    6. 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.
    7. 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 Notes

    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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