Japanese Mum’s Chicken: Sweet, Savory, and Beautifully Glazed

Japanese Mum’s Chicken is a simple yet deeply flavorful dish that turns everyday chicken drumsticks into something truly special. Simmered in a balance of soy sauce, vinegar, sugar, garlic, and chili, the chicken absorbs rich umami flavors before the liquid is reduced into a glossy, sticky glaze. The skin-on drumsticks are essential—they soak up the sauce and become irresistibly tasty.

With minimal ingredients and one pan, this recipe delivers big flavor with very little effort, making it perfect for weeknight dinners or casual entertaining.

Why You’ll Love Japanese Mum’s Chicken

• Sticky, glossy glaze packed with umami

• Simple one-pan cooking

• Bold sweet-and-savory flavor with gentle heat

• Perfect over rice or alongside vegetables

This dish proves that a few ingredients, cooked the right way, can be extraordinary.

Ingredients

• 8 chicken drumsticks, skin on

• 1 cup water

• ½ cup balsamic vinegar

• ⅓ cup soy sauce

• 2½ tablespoons sugar

• 1 garlic clove, peeled and bruised

• 1 small hot chili pepper, slit open and deseeded

Directions

1. Combine ingredients
   Place all ingredients into a saucepan over high heat.

2. Simmer
   Bring to a boil, then reduce heat and simmer for about 20 minutes.

3. Skim if needed
   Remove any scum that rises to the surface.

4. Glaze the chicken
   Increase heat and turn the drumsticks frequently as the liquid reduces.

5. Finish
   Cook until the liquid becomes a thick, sticky glaze.

6. Serve
   Remove garlic and chili. Arrange chicken on a platter and spoon glaze over the top.

Tips for Perfect Glazed Chicken

• Use skin-on drumsticks for maximum flavor and glaze adherence.

• Turn the chicken frequently during the final stage to prevent burning.

• Keep a close eye once the liquid reduces—it thickens quickly.

• Remember: this is a glaze, not a sauce, so there won’t be much liquid.

Serving Suggestions

Serve Japanese Mum’s Chicken over steamed white rice to soak up every bit of the glaze. It also pairs well with sautéed greens, cucumber salad, or simple stir-fried vegetables.

Frequently Asked Questions (FAQ)

Is this dish spicy?

It has mild heat. Removing the chili seeds keeps it gentle; omit the chili entirely for no heat.

Can I use other cuts of chicken?

Yes. Thighs work very well, but drumsticks hold the glaze beautifully.

Why is there so little sauce?

This recipe creates a glaze, not a pourable sauce—it’s meant to coat the chicken.

Can I make this ahead of time?

Yes. Reheat gently and add a splash of water if the glaze thickens too much.