Pan-Fried Chicken Drumsticks in Soy Sauce
Incredibly tasty chicken drumsticks in soy sauce! This is such a great, simple way to cook drumsticks quickly on the stovetop. Soy sauce paired with sesame makes the chicken something special, and it couldn't be easier to make. Give it a try!
Cooking method
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Step 1:
How do you pan-fry chicken drumsticks in soy sauce? Gather all your ingredients. Choose an oil with a high smoke point. If you bought frozen drumsticks, thaw them first — ideally slowly, on the bottom shelf of the fridge. Then rinse the drumsticks and blot them dry with paper towels.
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Step 2:
Fry the rinsed, dried drumsticks in a preheated skillet with vegetable oil for 2-3 minutes on each side. At this stage you're not trying to cook them through — you just want to sear the outside and seal the juices in. The finished chicken will be far tastier for it.
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Step 3:
Pour the water into the skillet and simmer over low heat, covered, for about 15 minutes. Since everyone's cookware and stove are different, keep an eye out so the water doesn't boil dry. If it does evaporate too fast, add a little more so the chicken doesn't scorch.
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Step 4:
Then take off the lid, sprinkle each drumstick with sugar, and simmer, covered, for about another 10 minutes.
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Step 5:
Now pour in the soy sauce and simmer, covered, for another 5-7 minutes, turning the drumsticks now and then.
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Step 6:
Sprinkle the finished chicken with sesame seeds and serve with your favorite side. Enjoy!
- When you add soy sauce to a dish, remember that it's quite salty. That's exactly why the drumsticks in this recipe are cooked without any added salt.
- Here's an easy way to check whether the oil is hot enough: dip a wooden spatula into it. If bubbles gather around it, you're ready to start frying.
- Use an oil with a high smoke point for frying! Every oil is only good up to a certain point — its smoke point, where it starts to burn and form harmful compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. Whenever you're cooking in the oven, in a skillet, or on the grill, reach for a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed.
Caloric content of the products possible in the composition of the dish
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Water - 0 kcal/100g
- Chicken legs - 158 kcal/100g
