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Sweet Sticky and Spicy Chicken Legs || Feeling Peckish

Let’s get saucy with this incredible asian inspired chicken leg recipe.

2 Chicken Legs, Skin on

4 tsp Chinese 5 Spice

Salt & Pepper

Oil

3/4 cup soy sauce

1/4 cup water

1 cup brown sugar

2 tbsp sesame oil

1 tbsp rice wine vinegar

1/4 tsp black pepper

1/2 tsp chopped chili (plus extra for garnish)

2 tsp sriracha

1 tbsp grated fresh ginger

1 1/2 tbsp grated fresh garlic

1 scallion, finely chopped (plus extra for garnish)

3 tbsp cornstarch

3 tbsp water

Steamed white rice

Steamed baby bok choy

Preheat oven to 350˚F. Sprinkle the 5 Spice, Salt and Pepper over the chicken thighs and add a drizzle of olive oil. Massage in to coat completely. In a hot cast iron, oven safe, skillt sear the chicken leg on one side until they start to go golden. Then flip the chicken and place skillet in the oven to cook for 40 minutes. You may want to cover with tin foil to avoid spitting in your oven.

For the sauce, combine all ingredients minus the cornstarch and 3 tbsp of water and stir. Bring to a boil over medium heat. In a small bowl combine the cornstarch and water then pour into the sauce and stir until the mixture has thickened and coats the back of a spoon, 6-8 minutes.

In the last 10 minutes of the chicken’s cooking time, paint the sauce on the chicken legs and then return to the oven uncovered so that they get nice and sticky. Serve with a sprinkle of chilis, green onion and the rice and bok choy.

 

Chinese 5 Spice Recipe:

1 tsp Cinnamon

1/4 tsp ground fennel

1 tsp ground anise

1/4 tsp black pepper

1/8 tsp ground cloves

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