Ingredients for Teriyaki Chicken Thighs
| Chicken Thighs 1 piece | Ginger as needed |
| Cooking Wine 1 spoon | Soy Sauce 1/2 spoon |
| Light Soy Sauce 3 spoons | Dark Soy Sauce 1/2 spoon |
| Black Pepper as needed | Honey 1 spoon |
Steps for Making Teriyaki Chicken Thighs
Step 1
Clean one chicken thigh and remove the bone.
Step 2
Use the back of a knife or a tenderizer to pound or poke holes in the meat to break the tendons inside.
Step 3
Place the prepared thigh in a bowl, add ginger slices and black pepper, a little cooking wine, and massage evenly, marinate for one hour.
Step 4
Heat a pot with enough oil, then start pan-frying the chicken with the skin side down over medium-low heat.
Step 5
Fry until both sides are golden brown.
Step 6
Prepare the teriyaki sauce: mix 3 tablespoons of light soy sauce, 1/2 tablespoon of dark soy sauce, 1/2 tablespoon of oyster sauce, 1 tablespoon of honey, and a large bowl of water until well blended.
Step 7
Then pour in the sauce, bring to a boil over high heat, then simmer over medium-low heat until thickened, then turn off the heat.
Step 8
Remove the chicken thighs, cut into pieces.
Step 9
Plate the chicken and drizzle with the sauce from the pot.
