Japanese Soy Sauce Chicken

Found this interesting recipe from KC forum and tried it last week. The outcome is delicious especially the sauce. Besides the soy sauce flavor, it also contain the sweetness and rich flavor from the balsamic vinegar. I could be a bit bias because I love balsamic vinegar on everything. From savory dish to sweet dessert.

For this dish I used the lightly aged balsamic vinegar rather the thicken version which is best use for salad and dessert. I made couple modifications the the original recipe. I marinated the chicken ahead of time and remove the chicken from the pot once it looks tender to avoid overcook the meat. This is my adapted version.


  • 8 chicken drumsticks
  • 1 cup water
  • 1/2 cup balsamic vinegar
  • 1/3 cup soy sauce
  • 2 1/2 tablespoons sugar
  • 1 clove garlic, peeled and bruised
  • 2 dried hot chili pepper


  • Marinate the chicken overnight with water, balsamic vinegar, soy sauce and sugar.
  • Place all the ingredients in a saucepan over a high heat.
  • Bring to the boil, then reduce to a simmer for about 20 minutes.
  • Increase the heat, turning the drumsticks frequently in the sauce, and cook until the drumstick is tender.
  • Remove the drumstick and continue cook the liquid until it has reduced to a sticky glaze.
  • Arrange the chicken on a serving platter and spoon the glaze over.

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