How to make Yoshinoya Teriyaki Chicken Rice

If you want to make delicious food, you must prepare all the necessary ingredients, seasonings, and tableware. Of course, the most important thing is to control the heat. After all this is prepared, let's start making the copycat Yoshinoya Teriyaki Chicken Rice

1.1 Pour peanut oil into a frying pan and heat it to 80%, put in the chicken legs and fry until cooked. Fry the skin side first to prevent the chicken from shrinking too tightly, which will make the shape look bad. Fry the skin side until it is slightly browned, and continue frying the other side. The fat in the chicken legs will slowly dissolve, and the chicken will become firm and elastic.

2.2 It is best to choose fan-shaped chicken legs, because the drumstick legs have more tendons and it is more difficult to remove the bones. Wash the chicken legs, add seasoning A and marinate for 20 minutes.

3.1 Heat the frying pan, add B teriyaki sauce, bring to a boil and stir slowly. Cook until it thickens and then turn off the heat.

4.2 Fry on medium heat for about 7-8 minutes. Put the chicken legs on a plate and let them cool for later use.

5. Pour water into the soup pot and bring it to a boil. Add a few drops of peanut oil and salt. Add broccoli, cauliflower and carrots. Remove from the water and set aside.

6. Cut the chicken thighs into strips, place them on the rice, add appropriate amount of broccoli, cauliflower, and carrots for garnish, and pour teriyaki sauce on it.

7. Finally, drizzle a few drops of sesame oil and you can start eating!

You can’t miss the recipe for today’s copycat Yoshinoya teriyaki chicken leg rice. It is simple, nutritious and rich. So dear housewives, hurry up and try to make it for your family.