Go Back
+ servings
5 from 2 votes
Simmered Chicken Drumette in Sweet and Sour Sauce
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Simmered Chicken Drumette in Sweet and Sour Sauce is served in a thick glossy sauce all around the cute drumettes. The sauce is made with just 5 ingredients, and it is so tasty. The addition of eggs makes it a perfect dish.

The dish keeps well in the fridge and is a great make ahead dish.

Total time does not include time to make boiled eggs.

Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Recipe Type: Japanese snacks, Main, Side
Cuisine: Japanese
Serves: 4
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 12 Drumettes (about 700g / 1.5lb in total, note 1)
  • 4 boiled eggs (hard boiled or soft boiled)
  • 1 tbsp oil
Simmering Sauce
  • 6-7 tbsp rice vinegar (note 2)
  • 4 tbsp soy sauce
  • 4 tbsp cooking sake
  • 4 tbsp sugar
  • 100ml / 3.4 fl oz water
  • 5g /0.2 oz ginger thinly sliced
Serving (optional, note 3)
  • Blanched Chinese mustard green , cut into 5cm / 2" long pieces
  1. On each drumette, make a small incision along the bone where the meat is the thickest.

  2. Add oil to a frying pan and heat over medium high heat. Sauté the chicken to brown the surface of the chicken pieces.

  3. Wipe off the excess oil in the pan with kitchen paper.

  4. Add all the Simmering Sauce ingredients to the pan, place a drop lid over and bring it to a boil.

  5. Reduce the heat to simmer and cook for about 15 minutes with a lid on.

  6. Remove the lid and the drop lid, add the eggs to the pan and turn the heat up (note 4). Cook for further 5 minutes or so. Rotate the eggs to evenly stain them with the sauce while cooking.

  7. The sauce thickens and becomes bubbly (see the step-by-step photo in post), which indicates that the sauce became syrupy. When the bubbles become larger and the small amount of sauce is left, turn the heat off and remove the pan from the cooktop (note 5).

  8. Rotate the drumettes in the sauce to coat them with sauce.

  9. Transfer 3 drumettes onto each serving plate. Have each boiled egg (note 6) and place them next to the chicken, cut side up. Place a bunch of green leaves on the side.

Recipe Notes

1. The drumette is the meatiest portion of a chicken wing. Please refer to the section About Drumette in the post.

If your drumettes are extremely large or small and the total weight is far heavier/lighter than mine, you will need to adjust the number of drumettes required.

2. If you don’t have rice vinegar, you can substitute it with apple cider vinegar.

3. The yellow from the boiled egg brightens up the otherwise very brown dish. But I think adding a bit of green makes the dish even more appetising.

4. At this stage, you should still have enough sauce in the pan to cook the chicken and the eggs. But if you only have a very small amount of sauce left, add some water.

5. When the sauce starts becoming syrupy, it does not take long to overcook it. So, you need to remove the pan from the hot cooktop to prevent further cooking.

6. I use a thread to cut a boiled egg into half. Wrap the thread around the middle of the egg, then pull each end of the thread apart.

7. You can keep Simmered Chicken Drumette in Sweet and Sour Sauce for 4-5 days in the fridge. When chilled, the sauce becomes gelatinous. You need to reheat the dish including the sauce so that you can enjoy the syrupy tasty sauce around the drumettes. You can also freeze the chicken (without boiled eggs) for a month.

8. Nutrition per serving.

serving: 320g calories: 565kcal fat: 37g (57%) saturated fat: 9.5g (48%) trans fat: 0.1g polyunsaturated fat: 7.2g monounsaturated fat: 16g cholesterol: 349mg (116%) sodium: 1090mg (45%) potassium: 497mg (14%) carbohydrates: 15g (5%) dietary fibre: 0.1g (1%) sugar: 13g protein: 36g vitamin a: 8% vitamin c: 0.7% calcium: 3.8% iron: 11%