Teriyaki Chicken Thighs

Cut slits in the chicken thighs.

Add 2 tbsp soy sauce, 1 tbsp dark soy, 1 tbsp cooking wine, 1 tbsp honey, and black pepper.

Mix and marinate for 30 mins.

Pan-fry skin side down until golden.

Add garlic and ginger.

Pour in leftover marinade + half a cup of water.

Cover and simmer 15 minutes.

Turn up the heat, reduce the sauce.

Sprinkle sesame seeds—done!