Classic delicacy - teriyaki chicken legs

Overview

I used to make chicken legs for my children, either braised or braised. Today, I changed my way of eating and made teriyaki chicken legs. Unexpectedly, they tasted particularly delicious.

Tags

• private kitchen
• children
• late night snack
• dinner with friends
• japanese food
• autumn recipes
• chicken legs
• cooking wine
• ginger
• honey
• light soy sauce
• oyster sauce
• salt
• vegetable oil

Ingredients

Steps

1. 1 Ingredients: chicken legs.

   

2. 2 Remove bones and fascia from chicken legs.

   

3. 3 Use a fork to make many small holes in the chicken skin to prevent the chicken skin from shrinking when frying.

   

4. 4 Put the processed chicken legs in a bowl, add appropriate amount of salt, cooking wine and ginger slices to marinate (it's best to grab it with your hands for a while, so it's more flavorful. I marinated it the night before and put it in the refrigerator, and fried it the next morning).

   

5. 5 Before frying the meat, prepare the teriyaki sauce, one spoon of honey, two spoons of light soy sauce, one spoon of cooking wine, and one spoon of oyster sauce.

   

6. 6 Put oil in a pan, when the oil is hot, put the meat in and fry (chicken skin side down).

   

7. 7 Brown one side and then fry the other side.

   

8. 8 Brown both sides and pour in the teriyaki sauce.

   

9. 9 Fry until the sauce thickens and then turn off the heat (the sauce is delicious when mixed with rice)

   

10. 10 Remove from the pan.