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Mix the garlic, teriyaki and sugar in a large bowl, then add the chicken skin side down and pop in the fridge to marinate for at least an hour.
Drain the mushrooms and finely slice. Splash oil in a wok and quickly fry the mushrooms until almost crispy.Then add the cabbage and spring onions into the wok and fry for 2 minutes then pour in the red wine vinegar and boil. Set aside.
Take the chicken and marinade from the fridge, place it all in a saucepan and simmer for 15 minutes. Remove the chicken thighs from the saucepan, and continue to simmer the marinade until reduced. Pat the chicken dry, then deep fry in canola oil at 180C until crispy.
Serve crispy skinned chicken on a bed of cabbage, with the marinade reduction.
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