1 packet Lilydale chicken thighs - (Fig 1)
4 tablespoons soy sauce - (Fig 2)
4 tablespoons sweet soy sauce or Ketchup Manis - (Fig 2)
2 tablespoons mirin - (Fig 2)
a few grinds of white pepper
Un roll each chicken thigh and cut it into 8 pieces - (Fig 3, 4, 5). Do exactly the same with the remaining chicken thighs.
Put the chicken thigh pieces into a non reactive dish, and immerse in the sauces - (Fig 6, 7).
Cover the dish with plastic wrap and place in the refrigerator and allow to marinate for at least 30 minutes.
At the end of 30 minutes, remove from the refrigerator, and place the chicken thigh pieces and the marinade in a heated frypan over low-medium heat - (Fig 8)
Pan fry for 2 minutes then turn over each piece (Fig 9). Pan fry the other side for approximately 3 minutes. The longer the chicken thighs are pan fried, the drier they become. The total time of 5 minutes produces well cooked pieces that are not dried out.
Light soy sauce can be used if you require a more subdued flavour (Fig 11).