Teriyaki Chicken
1.
Prepare the ingredients.
2.
Debone the chicken leg, use scissors to cut the ankle first, then cut the chicken from the opening up against the bone, and finally cut the remaining connecting parts.
3.
Use the back of a knife to loosen the muscles and bones of the chicken ~ beat it for about 1 minute, and you can also poke a few times with a fork to make it easier to taste.
4.
Take a small pot and pour the mirin.
5.
According to personal taste, add an appropriate amount of rock sugar.
6.
Finally add the soy sauce until the rock sugar melts and the sauce thickens.
7.
Take a pan, don’t need to put oil, put the chicken thigh directly in the pan, and fry the chicken skin first.
8.
After the chicken drumsticks are fried on both sides until golden brown, pour in the previously simmered sauce and reduce the heat to collect the sauce.
9.
Finally, cut the chicken into the plate, drizzle the remaining sauce in the pan, and sprinkle some white sesame seeds and chopped seaweed.
Tips:
1. Be careful when deboning chicken legs, don't worry, you can find a tutorial on the Internet for the first time.
2. Beating the chicken is to improve the taste of the meat and make it more delicious.
3. Be careful not to take too long during the frying process to prevent the chicken from getting old.
4. There will be a lot of oil when frying the chicken skin, so there is no need to add oil, which is more healthy.
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