Japanese Teriyaki Chicken Legs

Overview

Teriyaki is a cooking method in Japanese cuisine. The method of teriyaki chicken legs is the most widely known. It tastes good, looks good, and suits the taste of sweet eaters. I made a Japanese teriyaki chicken drumstick rice bowl on the weekend. I did not use oil. I fried the chicken skin fat layer on low heat and browned both sides of the chicken. After cooking, I took a photo and posted it on Moments. Unexpectedly, some good eaters immediately asked me which restaurant I came from. Haha, I was secretly happy.

Tags

• staple food
• home cooking
• children
• old man
• late night snack
• japanese food
• fried rice
• winter recipes
• dinner
• chicken legs
• cooking wine
• garlic
• light soy sauce
• old soy sauce
• onions
• oyster sauce
• white sugar
• ginger
• salt
• vegetable oil

Ingredients

Steps

1. 1 Wash the two chicken legs, wash the onions, ginger and garlic and prepare them.

   

2. 2 Use a knife to cut a circle on the thin end of the chicken leg to break the skin and tendons of the chicken leg.

   

3. 3 Use a knife to cut the thick part of the chicken leg along the length of the chicken leg until it reaches the bone.

   

4. 4 Use your hands to break the chicken from the knife mark to both sides, separate the chicken from the bones, pull it to the end of the thick end, and cut off the connected meat and tendons.

   

5. 5 Chop the chicken loosely with the back of a knife so that it doesn't shrink back during frying, then use a fork to poke a few small holes in the chicken skin.

   

6. 6 Finely chop onions, garlic and ginger.

   

7. 7 Pour 2 tablespoons of oyster sauce, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, and 1/2 tablespoon of dark soy sauce into a small bowl without adding salt. Stir evenly to make the teriyaki sauce.

   

8. 8 Put the processed chicken into a bowl, add minced ginger, minced garlic, and minced onion.

   

9. 9 Pour in the teriyaki sauce, mix well and marinate for 2 hours.

   

10. 10 When the pan is 50% hot, add the marinated chicken, skin side down, and fry over low heat. (Do not add oil, fry the fat in the chicken skin, and then fry the lean meat part)

    

11. 11 When the chicken skin is browned, turn it over and fry over low heat.

    

12. 12 After browning both sides, turn the meat skin side down and pour in the marinated chicken teriyaki sauce. Add a little stock or water, cover and simmer for 5 minutes.

    

13. 13 When the soup is thick enough and chopsticks can be inserted easily, the chicken is cooked. Turn up the heat to reduce the juice. Use a spatula to gently push it to prevent it from sticking to the pan. Turn off the heat.

    

14. 14 Remove from the pan, place the chicken skin side up on a plate, add a few slices of carrot for decoration.

    

15. 15 Pour rice, top with vegetables and chicken legs, and make a nutritious and delicious Japanese teriyaki chicken rice bowl.