Teriyaki Chicken Thighs

Prepare the ingredients, including chicken thighs, cooking wine, light soy sauce, dark soy sauce, and honey.

Lay the chicken legs flat on the cutting board, fix the bone joint at the root of the chicken leg with your hand, and cut along the bone direction in the middle to separate the bone from the meat.

After deboning, place the chicken legs flat and set aside.

Pour an appropriate amount of cooking wine onto the chicken meat, gently massage and marinate for 15 minutes.

Prepare the BBQ sauce: mix cooking wine, light soy sauce, honey, and dark soy sauce with a small amount of water.

Place the marinated chicken meat skin-side down in the pan and fry until the oil comes out.

Flip and continue frying until both sides are golden brown. During the frying process, use a spatula to press the chicken meat to ensure even heating.

Pour the prepared BBQ sauce into the pan.

Simmer over low heat for 3 minutes.

Collect the sauce over high heat and then remove from the pan.

Slice the cooked BBQ chicken legs and serve with blanched broccoli and carrots.