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Teriyaki Chicken Thighs with Apple and Onion
1 hServes 3Nutri-Score C€€
C
1 h
1 hTeriyaki Chicken Thighs with Apple and Onion
what you need
Ingredients
boneless skin-on chicken thighs (skin scored, connective tissue pounded)Meat600 g
apple (cut into wedges)Produce0.5 pieces
onion (sliced)Produce0.5 pieces
soy saucePantry60 ml
oyster saucePantry30 ml
waterOther150 ml- rock sugarPantry20 g
spring onion (chopped, for garnish)Produce1 piece
per serving
Nutrition
330kcal
- Carbs
- 10 g
- Proteins
- 26 g
- Fat
- 21 g
what you’ll use
Tools
Frying pan
meat mallet
step by step
Method
- Step 1
Prepare the chicken
- Place the chicken thighs skin-side down and gently pound them to break up the connective tissue.
- Lightly score the skin with a knife.
- Step 2
Crisp the skin
- Place the chicken skin-side down in a pan and pan-fry, turning occasionally to crisp up different sides and render out the excess fat.
- Pour off the extra oil.
- Step 3
Add the braising ingredients
- Add the apple, onion, soy sauce, oyster sauce, water and rock sugar to the pan.
- Step 4
Braise
- Cover and simmer over medium heat until the chicken is tender and the sauce is rich and flavorful.
- Step 5
Finish and serve
- Remove the apple and onion from the pan.
- Sprinkle with spring onion and serve.