Teriyaki Chicken Legs

Let the market vendor remove the bones from the whole chicken leg and cut it into large pieces.

Wash the chicken legs, put them in a large bowl, add rice wine or rice wine, mix well, and marinate for 15 minutes.

Prepare a small bowl and add a spoonful of oyster sauce.

Then add 1.5 tablespoons of Taoda soybean soy sauce (because the chicken legs I bought are relatively large, I can add my favorite soy sauce according to personal preference), then add a tablespoon of white sugar, a small amount of salt and boiling water, and stir evenly.

$Teriyaki Chicken Legs step 4$

Slice ginger, dice garlic, and cut red pepper into small rings (for decoration only).

It is best to use a kitchen towel to absorb the water from the marinated chicken legs.

Add about 3 tablespoons of cooking oil to the pot (depending on the amount of chicken legs you have), stir-fry ginger and garlic over low heat.

Add scallions and stir-fry until fragrant.

Set aside the onions, ginger, and garlic, then put the chicken legs that have absorbed the moisture into the pan one by one. (A non-stick pan is also acceptable.) Start frying the chicken skin side down.

When fried until slightly brown, use chopsticks to gently flip over and continue frying.

The portion I bought was relatively large, so I could only fry it in batches. The fried chicken legs were put into a large bowl first.

After everything is fried, put it back into the pan and fry again.

Pour in the prepared sauce, bring to a boil over medium-high heat, wait for a while and then gently stir with chopsticks to fully absorb the flavor.

Cut some scallions into white segments and set aside.

When the juice is almost gone, add the red pepper rings and green onion segments.

Plate.

Just add mint leaves for garnish, and the sauce-flavored teriyaki chicken legs are ready! (This is also my first time making it. It tastes really good!)

Overview

Tags

Ingredients

Steps