How to cook teriyaki chicken legs

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  1.Debone the chicken legs: This step is actually very simple.Make a small opening on the top of the chicken legs, and slowly cut downwards along the direction of the chicken bones to cut off the tendons.Remove the bones easily

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  2. Use the back of a knife to pat the grouse leg meat, and use a toothpick to prick the chicken skin.small holes to prevent the chicken skin from shrinking during frying, add a small amount of salt and 1 spoon of cooking wine, and marinate the chicken legs for half an hour or more

• 3.First prepare a bowl of teriyaki sauce: light soy sauce, cooking wine, oyster sauce, honey = 2:2:1:1 ratio, mix all seasonings thoroughly

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  4.Put an appropriate amount of oil in the pan, heat it up, add the chicken legs and fry slowly (fry the skin side first)

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  5.Fry the chicken skin until slightly brown and then flip the other side

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  6. Fry both sides until lightly browned, then pour in the teriyaki sauce and evenly wrap it on the chicken legs

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  7.Turn over, simmer over low heat until cooked, and reduce the juice over high heat.Be careful not to burn the juice during this step.(Don’t let the sauce dry up, leave a little)
  
  

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  8.Plate it, pour the remaining sauce onto the chicken legs, and let’s go, it’s so delicious and tempting! (I like the chewy texture of the whole chicken leg, so I didn’t cut it into pieces.If you like smaller pieces, you can cut it into pieces and serve it on the plate)