Glazed teriyaki chicken

chicken thigh 130g
Otafuku Rakkyo Vinegar 50ml
salad oil as needed
  1. 1Cut the chicken thigh into bite-sized pieces.
  2. 2Heat a drizzle of salad oil in a frying pan, and fry (1) from the skin side first.
  3. 3When both sides of the chicken thigh are browned, add Otafuku Rakkyo vinegar, and boil down.
  4. 4The chicken is ready when the pickling vinegar is boiled down and the chicken has a glazed luster.