Season the chicken thighs with salt, pepper, garlic powder, and paprika. On medium heat, heat up the olive oil in a large non-stick skillet. Add the chicken thighs to the skillet, smooth side down. Cook in two batch if needed. Pan sear for 5 minutes, then flip and cook for 6 to 7 more minutes, or until cooked through.
Instructions. To make the teriyaki sauce, add the water, soy sauce, honey, brown sugar, garlic, and ginger to a sauce pan and put on simmer. In a separate bowl, mix the cornstarch and water. Once it thickens, add to the pan. Whisk occasionally and keep the heat low-med until the sauce thickens.
Jump to Recipe. One-Pan Teriyaki Chicken and Rice is a healthy, protein packed meal! Teriyaki chicken with broccoli, carrots, and rice in a homemade teriyaki sauce (you can sub store bought as well).
Method. Cut, discard the tip of the chicken wings (700g-1 kg, 12 to 15 pieces)and wash them. Drain any excess water and pat dry each of the wings individually. Add 2 cups of flour to a large deep tray or a bowl and season it with salt (make sure to season the flour well).

Place the chicken skin-side down in a cold non-stick frying pan, put the pan over low heat, and allow the fat to slowly render out of the skin. This will take 8-10 minutes. When the skin has crisped and the chicken is cooked halfway up the sides, flip the chicken over and turn up the heat to medium.

In a large, deep sauté pan or wok, heat 1/2 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the chicken and a few dashes of soy sauce. Cook until the chicken is golden on all sides and fully cooked through, about 4 to 6 minutes. With a large spoon, remove to a plate and set aside.
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    • teriyaki chicken in pan