- 2 no boneless chicken thigh (200-250 g each)
- 180 ml Malaysian palm oil
- 90 ml teriyaki sauce
- 50 g corn flour
- 80 ml Japanese soya sauce
- 120 ml mirin
- 12 g sugar
- 10 ml dark soya sauce
- Add all ingredients together, bring it to boil, off the heat.
Assemble and Cooking
- Dredge the chicken with corn flour.
- In a non-stick pan, add Malaysian palm oil, then shallow fry the chicken both side until golden brown.
- Then pour teriyaki sauce, and coat the chicken with sauce. Serve.