1 boneless chicken thigh
|About 280 grams|
Teriyaki chicken leg bento box recipe
Wash the chicken thighs, wipe them dry, remove the skin and cut into pieces.
For the marinade: 6g salt, 2g black pepper, 6g cooking wine, 8g cooking oil, 20g soy sauce, mix well in a bowl.
Marinate the cleaned chicken pieces in the marinade for at least 2 hours (refrigerate and marinate in the summer)
Teriyaki sauce: 8g light soy sauce, 8g dark soy sauce, 6g cooking wine, 12g oyster sauce, 12g honey, mix well.
Heat oil in a frying pan, first put the chicken skin in the pan to fry out the chicken oil, remove and discard, then put the marinated chicken pieces into the pan and stir-fry a few times, pour the teriyaki sauce over medium-low heat to cook until flavored.
Cooked rice in a baked rice dish, toss the roasted chicken pieces with the sauce and serve with vegetables, perfect!