Japanese Teriyaki Chicken Fillet Rice

Ingredients 1 large chicken thigh (if you want to buy small chicken thighs to buy 2 of them); 2 spoons of five-spice powder; 2 spoons of cooking wine; a little salt; broccoli; carrots; a little sesame oil; 5 tablespoons of soy sauce; 5 tablespoons of honey; a little water Directions

With scissors along the outer side of the thighs cut open the bone pick out (be careful with your hands Oh) will be the chicken side of the skin turned over, use the back of the knife to beat, so that the meat is soft with a fork more fork evenly, which can prevent skin shrinkage (if you do not have a fork you can use scissors in front, or toothpicks, or so). Tap, so that the meat is soft with a fork in the chicken skin more fork well, so as to prevent the skin shrinkage (if you do not have a fork can be used in front of the scissors, or toothpicks and other things) in the treatment of chicken thighs sprinkled with five-spice powder, cooking wine, salt, and gently massaged, marinated for 15 minutes will be blanched with the hands of the broccoli and carrots and drained, add sesame oil and a little salt and mix well pan does not need to be oil, the chicken skin-side down to fry until the oil Turn and continue to fry until with a spatula has been evenly pressed chicken thighs, so that the oil and residual blood inside a little bit out of the turn and continue to fry until, so that both sides have a golden brown, pour out the excess oil with a new bowl of teriyaki sauce, 5 spoons of honey, add 5 spoons of soy sauce, add 2 spoons of cooking wine, add a little water, stir well, so that the honey is not sinking to the bottom of the teriyaki sauce will be adjusted to the sauce into a pot of teriyaki sauce and simmer slowly on a low heat for 3 minutes teriyaki sauce, and high heat to collect the soup, and the sauce, and the sauce, and the sauce, and the sauce, the sauce, and the sauce, the sauce, the sauce, and the sauce. and high heat to collect the soup, leaving a small part of the soup will be fried to a good chicken thighs and drain the soup on the board will be cut into long strips of chicken thighs can be placed on the rice and drizzled with teriyaki sauce, and will be mixed with broccoli and carrots on the side of the plate to enjoy the crispy chicken cutlets together

With Chicken Breasts; Corn Starch; Bread Crumbs; Cooking Oil; Salt; Black Pepper; No, it does not matter; Pepper Powder. It doesn't matter; pepper powder moderate amount, no it doesn't matter; cumin powder moderate amount, no it doesn't matter; onion ginger garlic powder moderate amount, no it doesn't matter Directions

Chicken breast cleaned with kitchen paper to absorb the surface moisture sliced into three thin slices of chicken breast surface rubbed with salt, sprinkled with cracked black pepper and then add two tablespoons of cornstarch to wipe well after pouring a large spoonful of salad oil to wipe well and marinate for more than 15 minutes. Prepare breadcrumbs (use a slightly deeper plate to avoid spilling when wrapping the breadcrumbs), put two spoons of cornstarch in another plate and mix well with a little water. Heat oil in a pan, take a piece of chicken breast and gently dip it in the cornstarch water, then put it into the breadcrumb plate and evenly coat with the breadcrumbs, pressing hard for a few times. Medium heat, into the frying pan frying, using chopsticks to turn several times until both sides of the frying golden brown remove according to personal taste while hot sprinkle cumin powder, salt, onion, ginger and garlic powder (I all sprinkle a little) sprinkled with a good powder with a knife and cut into strips, chunks of direct eating is also very cool haha! Plate