Chicken thigh meat should be fresh enough, if it is boneless chicken thigh meat, it is recommended to use the back of the knife to the meat chopped a few times, to avoid frying the aftermath of curling fried unevenly; if it is a chicken thigh with bone, it is recommended to choose the upper leg of the chicken. 2.2: Marinate the meat with salt, five-spice powder, crushed garlic and oil for 20 minutes, so that it can be more flavorful, because the whole process of frying is very fast, and if you don't marinate it in advance, the flavor may only stay on the surface but not penetrate into the meat. 3.3 frying pan, small and medium heat marinated chicken thighs skin side down into the frying, do not rush to turn, so that the chicken and the pan slowly contact, just like two people get along, to slowly understand in order to be more in-depth. 4.4. During the frying process, you can mix a teriyaki sauce. There are thousands of versions of teriyaki sauce, here is a more homemade and easy version. 4 tbsp Japanese style drizzle + 3 tbsp light soy sauce + 1 tbsp honey + 1 tbsp oyster sauce + 3g salt, mix well. Remember that teriyaki is light with a sweet aftertaste, so you can change the proportions appropriately to suit your taste 5. fry for a minute or two, turn over and fry for another minute or two 6.5. When the chicken thighs are fried to a certain degree, you can pour the teriyaki sauce in and cover and smother for 5 minutes, watching halfway through to avoid browning. 7. Teriyaki chicken thighs with freshly cooked white rice, poured with teriyaki sauce, it is better than life!

1. Chicken thighs washed, de-boned, cut a few knives, with honey, ginger, salt marinade for two hours.

2. Marinate the chicken thighs into the frying pan and fry until 7 mature.

3. In a small pot, add one cup of water, cooking wine and teriyaki sauce and cook until thickened.

4. Add shiitake mushrooms in a pan with oil Stir fry the aroma, pour in the cooking sauce, add the chicken thighs and cook for about 5 minutes.

Now, the delicious chicken is out of the pot! If you like it, try it! [1]

Here's how to make teriyaki sauce!

Ingredients A: ? tbsp soy sauce 1 tbsp oyster sauce 1 tbsp sugar 1 ? tbsp sesame oil 1/3 tbsp water 1 ? cups water

Ingredients B: 1 tbsp cornstarch 1 tbsp water 1 tbsp ground black pepper pinch of salt

Cooking Procedure

Bring one and a half cups of water to a boil, then add Ingredients A and mix well.

Add Ingredients B and thicken the sauce until thickened, then turn off the heat and use.

Cooking Tips

1. To remove the bones from chicken thighs, scissors are easier than kitchen knives. The main thing is to cut the tendons

at the joints.

2, after taking off the bones, then use scissors to cut the longer tendons in the meat, so that the meat will not be rolled up after being heated in the pot.

3, marinate the chicken, of course, the longer the more flavorful, it is best to marinate the first day in the refrigerator.

4, first fry the skin side of the chicken, the chicken skin in the oil forced out.

5. Since the chicken is already fried, you don't need to cook it for a long time after adding the sauce.

6. Don't waste the teriyaki sauce, it's a great way to mix rice.