1. Remove the chicken thigh bones. Turn the scissors around the chicken bone, and then cut it along the bone to remove the chicken thigh bone.
2. Use a fork to make small holes on the surface of the chicken. The purpose is to prevent the chicken from being deformed and rolled up when the meat is fried, and it can also make the chicken more delicious and fry to remove excess fat.
3. Pour the green onion and ginger into the chicken, add salt and black pepper, massage it with your hands, and marinate for 20 minutes.
4. Boil the vegetables in the pot, blanch them and remove them for later use.
5. Make teriyaki sauce. Pour light soy sauce, dark soy sauce, cooking wine, honey into the bowl, add a little water, and stir evenly.
6. Fried chicken. Put the chicken in the pot with the chicken skin facing the bottom of the pot, turn it over several times in the middle, and pour the teriyaki sauce when it is golden brown. It will take about 10 minutes to get out of the pot and cut into pieces.
7. Add vegetables and chicken with white rice, put them in a bowl, and then drizzle with the remaining teriyaki sauce in the pot to complete the teriyaki chicken thigh rice.
