These skinless teriyaki chicken drumsticks sweet and sticky, and so delicious! Cooked in a skillet with honey, soy sauce, garlic and ginger until the chicken is tender and the sauce thickens. You won't miss the skin!
1/4cuplow sodium soy sauce(or gluten free)
1teaspoonfresh grated ginger
8drumsticks(28 oz, skin removed)
Combine soy sauce, rice wine, honey, garlic, ginger and sriracha in a skillet and cook medium-low, stirring for about 2 minutes.
Add the chicken and cook 5 minutes, covered. Turn chicken, cover and cook 20 minutes over medium-low. Turn again, cover and cook 15 minutes, until the chicken is very tender. Remove the cover, if the sauce isn't thick simmer uncovered until sauce thickens, about 2 minutes.
Finish with scallions and sesame seeds.
Instant Pot Directions:
Use saute button, when hot add soy sauce, rice wine, honey, garlic, ginger and sriracha and cook 2 minutes, stirring. Add the chicken, cover and lock the lid. Cook on high pressure 15 to 20 minutes until the chicken is tender.
When pressure releases, finish with scallions and sesame seeds.