Chicken teriyaki
The chicken thighs become more aromatic when the skin is cooked crispy. Use ponzu instead of soy sauce to give it a refreshing finish.
How to make it
1
material
-
- Chicken thigh
- 1 sheet (approx. 250g)
-
- soy sauce
- 2 tbsp
-
- Mirin
- 2 tbsp
-
- Alcohol
- 1 tablespoon
-
- sugar
- 2 tsp
-
- Ginger (optional)
- 1 tsp
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