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Chicken Thigh Teriyaki



Cut the chicken into 8 pieces.
Put it in a bowl, rub in the seasonings, and then leave it to marinate for 30 minutes.
Heat oil in a frying pan, and fry the chicken skin side down with the leek.
Turn it over when browned and cook the other side.
Add the leftover marinade from the bowl, cover with a lid and steam.
Make sure the chicken is cooked through to the inside (do this on low heat).
Remove the lid halfway through.
It's done when the liquid has evaporated and the sauce is mixed in with the chicken.