Preferred Teriyaki Chicken Fillet Rice Ingredients: chicken thighs, five-spice powder, cooking wine, honey, soy sauce Directions: 1, two small chicken thighs, boneless, use a fork to poke some holes in the skin (to prevent the chicken skin from retracting when frying, but also to taste) 2, chicken thighs with salt, cooking wine, a little five-spice powder marinade for 20 minutes 3, 2 Tbsp. soy sauce, 1 Tbsp. honey, 2 Tbsp. wine into the teriyaki sauce 4, the marinated chicken thighs into a hot oil pan frying, skin side down, until the skin is golden brown, turn over until the surface is golden brown (when frying keep pressing on the chicken) 5, pour into the teriyaki chicken thighs, and then turn to the bottom to fry. Fry the chicken skin-side down until the skin is golden brown, then turn and fry until the surface is golden brown (keep pressing the chicken with a spatula while frying). 5. Pour in the teriyaki sauce and fry the chicken over medium heat, keep stirring the sauce with a spatula to prevent it from burning, and then reduce the sauce until it thickens.

Serve on top of rice to enjoy the flavor.