Cut the sinews of chicken thigh. To make the thickness even, slice to open up the chicken with a knife.
Cut chicken in half. ＊If it is already an adequate size, you do not need to cut it.
Rub the chicken with pre-seasoning ingredients. Marinate it in the refrigerator for a while.
Combine the Teriyaki sauce ingredients and
Heat some oil (not listed) in a skillet, fry the chicken from the skin side first, until both sides are golden brown.
Cover the skillet and steam-fry the chicken so it cooks through faster. When it is 80% cooked, wipe off the excess fat and juice with a paper towel.
Pour in the Teriyaki sauce in to the skillet, coat the chicken with the sauce by flipping the chicken a few times. Be careful not to scorch it.
Slice the chicken into easy to eat pieces and serve.
Story Behind this Recipe
This is our family’s staple di Add more vinegar in the summer time to make it even more refreshing.
It has a well flavored taste. Adjust the amount of soy sauce to your preference. Please be careful not to scorch it. This is a generous amount for a meal. Leftover can be used for a bento box. It also freezes well for later use.