Chicken Thigh Teriyaki

1. 1

   Cut the chicken into 8 pieces.

2. 2

   Put it in a bowl, rub in the seasonings, and then leave it to marinate for 30 minutes.

3. 3

   Heat oil in a frying pan, and fry the chicken skin side down with the leek.

4. 4

   Turn it over when browned and cook the other side.

5. 5

   Add the leftover marinade from the bowl, cover with a lid and steam.

6. 6

   Make sure the chicken is cooked through to the inside (do this on low heat).

7. 7

   Remove the lid halfway through.

8. 8

   It's done when the liquid has evaporated and the sauce is mixed in with the chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.