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