1

Debone the chicken thighs with kitchen scissors.

2

Marinate overnight with appropriate amount of cooking wine, soy sauce and white pepper.

3

Heat a pan and fry the chicken thighs, skin side down, over low heat. You can skip the oil if the pan is non-stick, but if it's not, you'll need to add oil.

4

Fry the skinned side until brown, then turn over and continue to fry over low heat. You can gently press it with a spatula from time to time.

5

Fry the chicken thighs on both sides until lightly browned.

6

Mix 2 tbsp cooking wine, 2 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 1/2 tbsp cooking oil, 1 tbsp honey, 1 tbsp sugar, and 3 tbsp water to make teriyaki sauce.

7

Pour the teriyaki sauce into a pot and bring to a boil over low heat.

8

Cover the pot and simmer for 10-15 minutes.

9

Turn the chicken thighs once during the simmering process to ensure that both sides are flavored.

10

After that, remove the chicken thighs and cut them into pieces. Cook the remaining teriyaki sauce over low heat until it thickens.

11

The thickened teriyaki sauce can be poured over the chicken thighs.