Japanese Glazed Chicken

This was goo-ood. It went perfectly with coconut rice, though any rice would do. This is from a Japanese exchange student, so it's the real thing. It's easy and has a delicious flavor. Makes 8 drumsticks and/or thighs. Enjoy!

Japanese Glazed Chicken

8 chicken drumsticks and/or thighs
1 c water
1/2 c balsamic vinegar
1/3 c low sodium soy sauce
2 1/2 Tbsp sugar
1 garlic clove, minced
1 small hot chili pepper or jalapeño pepper, slit open and seeds removed

Slow Cooker Version:
Place ingredients in a slow cooker and cook on low for about 4 hours. Remove chicken from bone (falls right off) and serve with juices over top (over rice, too!).

Stove Top Directions:
1. Place all ingredients in large skillet over med-high heat and bring to a boil; reduce heat to medium and simmer 20 minutes, removing any scum that rises to the surface. Turn chicken frequently, until liquid has been reduced and turned into a sticky glaze and chicken is no longer pink.
2. Remove hot pepper from sauce and serve warm.