Teriyaki is a cooking method of Japanese cuisine. It usually refers to the process of grilling meat. The outer layer is coated with a large amount of soy sauce, dessert, garlic, ginger and sake. It is similar to Chinese cooking methods such as brine and sauce. Thickness is one of its characteristics, you can try it for the heavy taste. The ingredients are very simple, the method is very similar to the braised dish.
Wash the chicken legs, boneless, pat the meat loose with a knife and cut into pieces.
Add salt and cooking wine to pickle for 20 minutes
Focus on the key points, adjust the sauce: 1 spoon of old soy sauce, 1 spoon of cooking wine, 2 spoons of soy sauce, 1 spoon of honey
Add a little oil to the pan. After 50% heat, put the marinated chicken thighs (skin facing down).
Shred the onion and saute with the remaining oil in the pan
Return the chicken to the pan and pour teriyaki sauce
Bring the sauce to a low heat and turn it to a low heat to thicken the juice. Turn the chicken halfway to avoid the paste. The juice does not need to be completely dried.
Pour the fried onion shreds and stir fry for a while
Remove the chicken, let it sit for a while, and cut into long strips (not cut)