Recipes

Instructions

1. Cut the chicken thigh into bite-sized pieces.
2. Heat a drizzle of salad oil in a frying pan, and fry (1) from the skin side first.
3. When both sides of the chicken thigh are browned, add Otafuku Rakkyo vinegar, and boil down.
4. The chicken is ready when the pickling vinegar is boiled down and the chicken has a glazed luster.