This teriyaki chicken thigh can be served as a main dish, or cut into small pieces and served over rice with vegetables to make a rice bowl that is nutritious and easy to prepare.

Tools/ingredients

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Chicken thighs 3

Pinch of five-spice powder

Pinch of salt

Four tablespoons of cooking wine

Three tablespoons of soy sauce

One and a half tablespoons of honey

Steps/methods

1/8 Step-by-Step

Three chicken thighs. Wash the chicken thighs, if there is any subcutaneous fat, cut it off with scissors

2/8

Bone the chicken thighs, then use the back of the knife to pat the thighs loose, and then use a toothpick to poke holes in the skinned side of the thighs for flavor

3/8

Put the chicken thighs into a large bowl, put in a tablespoon of wine, a little bit of salt, and sprinkle with some five-spice powder, and mix well to marinate for about twenty to thirty minutes

4/8

Marinate the chicken thighs for about twenty minutes. p>

4/8

While the chicken thighs are marinating, mix three tablespoons of soy sauce, three tablespoons of cooking wine, and one and a half tablespoons of honey into a teriyaki sauce

5/8

Preheat a Dualist STAUB enameled cast-iron skillet over low heat, pour a small amount of oil into the pan, and when the oil is hot, place the chicken thighs skin side down and sauté them over low heat. Turn over and fry again until golden brown on one side. Keep pressing down on the thighs with a spatula, otherwise the thighs will curl up and become very thick

7/8

After the thighs are golden brown on both sides, pour in the teriyaki sauce from step 4, turn the heat down to medium-low and cook, using a spoon to pour the sauce over the thighs

8/8

Wait for the sauce to thicken and then remove the thighs

Take note

What to do

What to do

And what to do

To make sure that you don't miss out on the sauce. >Note

1. Remove the bones from the chicken thighs, it's easier to use kitchen shears. I use scissors first vertical to cut the chicken thigh meat, and then the meat down to fade, scissors cut the bottom with the bone on the place. It's easier and safer to remove the bones this way than with a knife.

2. step 3 marinate chicken thigh meat, salt less, because the back of the teriyaki sauce in the soy sauce. The reason for adding honey instead of sugar to the teriyaki sauce is to make the chicken thighs more shiny.

3. After removing the bones from the chicken thighs, use the back of the knife to chop the chicken thighs a little bit to loosen up the tight chicken tissue, so that when you eat it, you won't feel the meat is hard. Frying time also need to use a spatula to press the chicken thigh meat from time to time, so that the chicken thigh meat will be flat, otherwise the chicken thigh meat heat will be curled up together into a meatball.

4. The juice does not need to be completely dry, a little bit of soup, so that it is not easy to cook scorched, more juice poured on top of the rice is also very tasty.