Description: Simple but very delicious Japanese-style teriyaki chicken thigh rice~ I reduced the amount of honey according to my personal taste, it will not taste so sweet, but it is tender and juicy, and it is absolutely delicious 😋
1. Cut the boneless chicken thigh into two chicken thigh steaks, poke the chicken skin with a toothpick, and cut the fascia with two knives on the turned leg meat. Doing so will prevent the skin and leg from shrinking too much while giving the meat more flavor.
15. Add salt, pepper, mirin and ginger slices (optional) and marinate for 0min.
3. Mix a teriyaki sauce.
3. Brush the pan with thin oil, chicken skin side down, cover the pan and fry over low heat for 0 minutes until golden brown, turn over and cover the pan and fry for 0 minutes.
5. Pour in the teriyaki juice and reduce the juice over high heat until slightly thickened. There is sugar in the teriyaki sauce, which can be thickened, but the reduced-sugar version will not be so easy to collect the juice, if you feel that the juice is not enough, you can add some water starch to help thicken.
6. Let the chicken thighs sit up for a while, otherwise the juices will be lost.
7. Cut the chicken thigh steak into cubes, serve with boiled rice and blanched broccoli (you can also change it to your favorite vegetable), drizzle with some sauce and garnish with chopped green onions.