Teriyaki Chicken Drumsticks with Sticky Rice

Tender baked chicken drumsticks brushed with a sticky homemade teriyaki glaze made from tamari, honey, fresh ginger, and garlic. The glaze caramelizes in the oven, creating glossy, sweet-savory drumsticks that are easy to grab and eat. Served alongside fluffy white rice that soaks up every drop of that glaze. Simple, satisfying, and naturally gluten-free and dairy-free.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
45 minutes
Total time
55 minutes

Ingredients

  • 8 drumsticks (about 2 lb) chicken drumsticks
  • 1/2 cup tamari (gluten-free soy sauce)
  • 1/4 cup honey
  • 1/4 cup water
  • 1 tbsp fresh ginger, peeled and grated
  • 3 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 1 1/2 cups white rice (short-grain or jasmine)
  • 2 1/4 cups water for rice
  • 1/2 tsp salt
  • 1 tsp neutral oil (vegetable or canola)
  • 1 tbsp sesame seeds (optional, for garnish)
  • 2 green onions, sliced (optional, for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and set a wire rack on top.
  2. Pat 8 chicken drumsticks (about 2 lb / 900 g) dry with paper towels. Rub them lightly with 1 tsp neutral oil (5 ml) and a pinch of salt. Arrange them on the wire rack, spacing them evenly so air can circulate.
  3. Bake the drumsticks for 25 minutes. They'll start to brown and firm up.
  4. While the chicken bakes, peel and grate 1 tbsp fresh ginger (15 g).
  5. Mince 3 cloves garlic.
  6. In a small saucepan, whisk together 1/2 cup tamari (120 ml), 1/4 cup honey (60 ml), 1/4 cup water (60 ml), 1 tbsp grated fresh ginger (15 g), 3 cloves garlic, minced, and 1 tbsp rice vinegar (15 ml). Bring to a simmer over medium heat.
  7. In a small bowl, stir 1 tsp cornstarch (5 g) with 1 tbsp cold water until smooth. Pour this into the simmering glaze and whisk. Let it bubble for 1 minute until it thickens and turns glossy. Remove from heat.
  8. When the timer goes off, pull the baking sheet out. Brush each drumstick generously with the teriyaki glaze, coating all sides. Return to the oven and bake for another 10 minutes.
  9. While the drumsticks finish, rinse 1 1/2 cups white rice (300 g) in a fine-mesh strainer under cold water until the water runs clear. This takes about 1 minute of swishing.
  10. Put the rinsed rice in a medium pot with 2 1/4 cups water (540 ml) and 1/2 tsp salt (3 g). Bring to a boil over high heat, then immediately reduce to the lowest heat, cover tightly, and simmer for 15 minutes. Don't lift the lid.
  11. After 10 minutes in the oven, pull the drumsticks out again and brush with more glaze. The edges should be getting sticky and dark. Bake for a final 10 minutes, until the internal temperature reaches 175°F (80°C) and the skin is caramelized.
  12. When the rice timer goes off, turn off the heat and let it sit, covered, for 5 minutes. This steams it into fluffy perfection.
  13. If using, slice 2 green onions.
  14. Fluff the rice with a fork. Divide it among four plates or bowls. Place two drumsticks on each serving. Drizzle any remaining teriyaki glaze over the top. Sprinkle with 1 tbsp sesame seeds (10 g) and sliced green onions (2) if you like.