1. Wash the chicken thighs and deboning (be careful when deboning, the skin of the chicken thighs is relatively slippery, so don't cut it to your hands.)
2. Marinate the chicken legs with a little light soy sauce, salt (a little bit), cooking wine, white pepper, and ginger slices for about ten minutes. Sufficient time can be marinated in advance, longer time is better.
3. Add a little oil to the pan or wok, put the marinated chicken legs into the pan, and fry on medium and low heat until golden brown on both sides (be sure not to fry)
4. When frying chicken legs, you can make teriyaki sauce. The ratio of teriyaki sauce is light soy sauce, cooking wine, honey 2:1:1, the amount of a small spoon at home. Add a little more water and mix thoroughly.
5. After the chicken legs are fried until golden brown, pour the adjusted teriyaki sauce into the pot, bring to a boil on high heat, and simmer on low heat until the juice is collected. (I forgot to take the picture after collecting the juice. Don't stew too dry, leave a little juice to turn off the heat.)
6. Cut the chicken thighs and place them on the plate. I added a little rapeseed for collocation, and I can also put other vegetables I like. (Small rapeseed can be boiled and removed)
Tips:After the chicken leg is deboned, you can use a small fork to insert some holes in the chicken skin, the purpose is to make the chicken more delicious when marinated, and the chicken skin will not shrink together when it is fried.
