Teriyaki Chicken Drumsticks
by Mud_Loach
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Wash the drumsticks and cut into pieces.
2. Put the chicken pieces into the fresh-keeping bag, add an appropriate amount of cornstarch, and then shake the fresh-keeping bag back and forth to make the starch evenly stick to the chicken thigh pieces.
3. Adjust the juice. Add 1 gram of salt, 3 spoons of light soy sauce, 3 spoons of cooking wine, 1 spoon of honey, and 1 spoon of oyster sauce to the bowl.
4. Put a little oil in a non-stick pan, then add chicken nuggets and fry on medium heat until slightly golden. Don't use too much oil, because the chicken will have oil, too much oil will easily spill.
5. Turn over halfway and fry until all chicken pieces are golden.
6. Pour in the adjusted sauce. Cover the pot and simmer on low heat for about 10 minutes, until the soup thickens, and the sauce is collected over medium heat.
