Teriyaki Chicken Legs

Method

1. 01

   Step 1

   Debone the chicken thighs with scissors, then pound the chicken meat with the back of a knife to tenderize it. Finally, poke holes in the meat with the skin on with a toothpick to allow the marinade to penetrate.

   

2. 02

   Step 2

   Add an appropriate amount of salt and cooking wine, mix well, cover with plastic wrap, and refrigerate for at least half an hour.

   

3. 03

   Step 3

   Heat a pan with some cooking oil. Start by frying the skin side first, then the other half, flipping it repeatedly until both sides are slightly golden brown. Mix the prepared teriyaki sauce ( 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 3 tablespoons cooking wine, 1 tablespoon honey, and enough water to cover) into the pan. Bring to a boil over high heat, then reduce to medium heat and simmer until the sauce thickens.

   

4. 04

   Step 4

   Once the sauce has reduced to the desired consistency, turn off the heat and remove from the pan. Garnish with chopped green onions and cilantro. You can also add other garnishes you like, depending on your preference.