Sizzling Glazed Teriyaki Chicken Leg
Crispy-skinned, tender teriyaki chicken legs glazed in a sweet-savory homemade sauce, served over steaming white rice with fresh broccoli and carrots.
This restaurant-style teriyaki chicken brings deep umami and sweet glaze together through a careful technique of tenderizing the meat and slow-frying the skin. Pounding the deboned chicken leg breaks down the fibers so it absorbs the ginger, green onion, and marinade deeply. Simmered in a rich honey-soy glaze until sticky and glossy, it makes for an unforgettable comforting meal.
Ingredients
- 2 deboned chicken legs
- 3 stalks green onion
- 1 tsp table salt
- 1 tsp pepper powder
- 1 tbsp cooking wine
- 2 tbsp raw soy sauce
- 1 tbsp cooking wine
- 3 tbsp water
- 1.5 tbsp honey
- 1 tbsp cooking oil
- to taste white sesame seeds
- to taste green onion rings
- to serve steamed white rice
- to serve broccoli and carrots
Instructions
- 1Pound the chicken legs
Place the deboned chicken legs on a cutting board, and use the back of a knife to repeatedly pound them dozens of times. This makes the meat tender and loose, allowing it to absorb flavor much more easily.
Tip: Pounding thoroughly with the back of the knife breaks down the muscle fibers without tearing the skin. - 2Marinate the chicken legs
Add green onion sections, table salt, pepper powder, and cooking wine into the bowl with the deboned chicken legs, mix thoroughly with your hand, and let it marinate for 20 minutes to absorb the flavors.
Tip: Make sure to massage the seasonings evenly into the meat so the flavors penetrate deeply. - 3Mix the soul sauce
While the chicken is marinating, prepare the sauce. Combine raw soy sauce, cooking wine, water, and honey in a bowl, and stir well until fully blended for later use.
Tip: Adjust the honey and soy sauce balance slightly depending on your preference for sweetness. - 4Fry the chicken skin-side down
Heat oil in a pan, then place the marinated chicken legs in to fry. Keep the heat at medium-low the entire time, frying slowly until the chicken skin turns golden brown.
Tip: Maintaining a medium-low heat prevents the honey and sugars in the marinade from burning before the chicken cooks through. - 5Simmer with sauce
Once the chicken skin is golden, pour in the prepared sauce mixture, cover the pot, and let it simmer for 8 minutes to absorb all the flavors.
Tip: Covering the pot traps the steam and ensures the chicken cooks evenly right through to the center.
