照燒雞腿

照燒雞腿

腿骨5支（去骨）、1/4杯醬油、2 tbsp黑糖、2 tbsp味醂

2 tbsp醋、1/2 tsp香油、蒜2瓣、1 tsp薑、1/4 tsp辣椒粉

2 tsp白芝麻

拌勻所有醬料（白芝麻除外），加雞肉醃漬約4小時

起油鍋，下雞肉將兩面煎熟後起鍋

灑上白芝麻即可

Teriyaki Chicken Thighs:

5 boneless skinless chicken thighs, trimmed of fat

1/4 cup soy sauce,  2 tbsp brown sugar

2 tbsp chicken stock,  2 tbsp rice vinegar

1/2 tsp sesame oil,  2 cloves of garlic, minced

1 tsp fresh ginger, finely grated,  1/4 tsp red pepper flakes

2 tsp sesame seeds

Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the trimmed chicken thighs to the marinade, seal the bag, and place in the refrigerator for up to 4 hours.

Heat a large skillet over medium heat then coat with cooking spray. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes on each side or until the chicken is cooked through. Sprinkle the chicken with sesame seeds and serve immediately. Enjoy.