Cooking Ingredients
 
Chicken thighs with Skin - 2 pieces (250g - 300g each)
Water - 150ml
 
Cooking Instruction
Mix the "Teriyaki sauce base" with 150ml of water. *This will be used in step 5.
To ensure even cooking, poke the skin side of the meat in several places with a fork, then turn it over and make cuts in the thick parts.
Only on the skin of the meat, Sprinkle all the "crispy powder" evenly.
Heat a frying pan well, place the chicken skin side down, cover and cook. To prevent the food from burning, check the color of the food during cooking. Cook until the powder becomes syrup-like and the entire skin is reddish brown, then turn off the heat and flip it over.
Push the meat to the edge of the pan. Mix the teriyaki sauce, well again and pour it into the remaining space. Bring to a simmer without covering. To maintain crispyness, do not apply sauce to the skin.