1) Remove excess fat from chicken thighs. For thick parts, make an incision with a kitchen knife and lightly spread to adjust the thickness. Mix the honey, soy sauce and water together for the sauce.

2) Add cooking oil to a frying pan and add the chicken thighs with the skin side down. Heat on medium heat. Fry for about 3 minutes, until excess fat begins to melt. When the meat is cooked, turn it over and fry for another 2 or 3 minutes.

3) Remove the excess fat from the pan with a paper towel, then add the Teriyaki mixture and grill with a glaze of sauce.

4) Remove the chicken from the pan, leave it for 4 or 5 minutes to allow the sauce to reduce, then cut the chicken into bite sized pieces.Serve with your favourite vegetables and cover with the remaining sauce.

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