For Bento! Bite-Sized Teriyaki Chicken

• 1/2 Chicken thigh
• 1 dash Salt
• 1 dash Pepper
• 1 Katakuriko
• 1 Vegetable oil
• 1 1/2 tsp Sugar
• 1 tsp Mirin
• 2 tsp Mentsuyu (3x concentrate)

1. Cut the chicken into bite-sized pieces, and lightly season with salt and pepper.
2. Mix the teriyaki sauce ingredients, and set aside.
3. Coat both sides of Step 1 chicken with katakuriko.
4. Heat vegetable oil in a frying pan, arrange the chicken, cover with a lid, and cook over medium heat.
5. When the colour of the chicken starts to change, flip, cover with the lid again, and fry.
6. Open up the lid, turn up the heat a little bit higher, and fry until the surface becomes crispy.
7. If there is excess liquid or fat left in the pan, wipe off with paper towels.
8. Turn down the heat a little bit, pour in the Step 1 teriyaki sauce while mixing.
9. If the heat is too strong, the sauce might get burnt.
10. Flip the chicken and coat it with the sauce.
11. When the sauce starts to get thickened, turn off the heat.
12. Transfer onto a plate, and put in a bento box once it's cooled down.
13. Frozen side dish for bento recipes: "Chicken Tsukune", "Tatsuta-age made with chicken breasts"
14. "Youlinji Chinese style chicken made with chicken breasts", "Tonkatsu made with thinly sliced pork"
15. "Marinated in a special sauce pork yakiniku", "Deep-fried white fish, flounder"

chicken thigh, salt, pepper, katakuriko, vegetable oil, sugar, mirin

Taken from cookpad.com/us/recipes/156235-for-bento-bite-sized-teriyaki-chicken (may not work)