Teriyaki Chicken Chop

Teriyaki Chicken Chop

1. The root of the large chicken thigh is the most suitable for making chicken chops, because the cut shape does not have much ups and downs, and it is convenient for frying (peeled)

2. The two pieces of meat cut from the chicken thigh, because I am a thawed chicken thigh, will keep leaking water, so drain the water and then marinate

3. Put in the right amount of light soy sauce and teriyaki sauce. If you don’t have it, just use light soy sauce. Finally, let the corn starch marinate for 10 minutes. Of course, you can marinate longer if you want to taste more

4. The freshly cooked chicken chops will start to shrink after 2 to 3 minutes of frying. The electric stove in the dormitory is really served.

5. The time it takes depends on the control of the heat. My small electric stove has insufficient firepower, so I can’t fry anything, but the open flame may have to look at them. This is the front of two chicken chops.

6. This is a positive and a negative

7. The finished product is like this! But I want to have a slightly burnt effect, tender and juicy~

8. Come on, have a lazy version of Teriyaki Chicken Chop

Tips:

I don’t think you need to be afraid of frying, the chicken is not as good as the cow, but it will be delicious if it’s cooked