Unleash a world of flavor with these 19 Asian-inspired chicken leg recipes! Perfect for busy weeknights or weekend feasts, these dishes transform simple chicken into aromatic, comforting meals that will have your family asking for seconds. From sticky-sweet glazes to fragrant curries, get ready to explore deliciously easy dinners that bring the vibrant tastes of Asia right to your kitchen. Let’s dive in!
Spicy Korean Gochujang Chicken Legs
Lusciously glazed and deeply aromatic, these Spicy Korean Gochujang Chicken Legs transform humble drumsticks into a show-stopping centerpiece. The complex, fermented heat of gochujang paste melds with sweet honey and savory soy sauce to create a lacquered coating that caramelizes beautifully in the oven. This dish promises a perfect balance of fiery, sweet, and umami notes in every succulent bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 8 bone-in, skin-on chicken drumsticks
– 1/4 cup of rich, fermented gochujang paste
– 3 tablespoons of raw, golden honey
– 2 tablespoons of premium, low-sodium soy sauce
– 2 tablespoons of toasted sesame oil
– 4 cloves of aromatic garlic, finely minced
– 1 tablespoon of freshly grated ginger root
– 1 tablespoon of toasted sesame seeds
– 2 thinly sliced green onions, for garnish
Instructions
1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Pat the 8 bone-in, skin-on chicken drumsticks completely dry with paper towels to ensure crisp skin.
3. In a medium mixing bowl, whisk together the 1/4 cup of rich, fermented gochujang paste, 3 tablespoons of raw, golden honey, 2 tablespoons of premium, low-sodium soy sauce, and 2 tablespoons of toasted sesame oil until smooth.
4. Stir the 4 cloves of finely minced aromatic garlic and 1 tablespoon of freshly grated ginger root into the sauce until fully incorporated.
5. Place the dried chicken drumsticks in a large bowl and pour the sauce over them, using tongs to coat each piece thoroughly. (Tip: For deeper flavor, marinate the chicken in the sauce, covered in the refrigerator, for up to 2 hours.)
6. Arrange the coated drumsticks in a single layer on the prepared baking sheet, leaving space between each piece.
7. Roast the chicken in the preheated 400°F oven for 40-45 minutes, basting with the pan juices halfway through cooking. (Tip: The chicken is done when the internal temperature reaches 165°F and the skin is glossy and deeply caramelized.)
8. Remove the baking sheet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
9. Sprinkle the roasted drumsticks with 1 tablespoon of toasted sesame seeds and garnish with the thinly sliced green onions before serving. (Tip: For extra crispiness, broil the chicken for the final 1-2 minutes of cooking, watching closely to prevent burning.)
Nestled on a platter, these drumsticks boast a crackling, sticky exterior that gives way to incredibly tender, juicy meat. The bold, spicy-sweet glaze clings beautifully to each bite, while the toasted sesame seeds add a delightful nutty crunch. Serve them over a bed of fluffy jasmine rice to soak up the extra sauce, or alongside crisp, quick-pickled vegetables for a refreshing contrast.
Honey Soy Glazed Chicken Legs
Fragrant and deeply savory, these honey soy glazed chicken legs transform humble ingredients into an elegant centerpiece worthy of any gathering. The glossy, lacquered skin yields to tender, juicy meat beneath, creating a perfect harmony of sweet, salty, and umami flavors that will have everyone reaching for seconds. This straightforward recipe delivers restaurant-quality results with minimal fuss, making it ideal for both weeknight dinners and special occasions.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 large, bone-in, skin-on chicken legs (about 3 pounds total)
– 1/3 cup of pure, golden wildflower honey
– 1/4 cup of premium, full-sodium soy sauce
– 3 tablespoons of rich, toasted sesame oil
– 4 cloves of aromatic, finely minced garlic
– 1 tablespoon of freshly grated, zesty ginger
– 1/2 teaspoon of finely ground, aromatic black pepper
– 2 tablespoons of chopped, vibrant green scallions for garnish
– 1 tablespoon of toasted, nutty sesame seeds for garnish
Instructions
1. Preheat your oven to 400°F (200°C) and position a rack in the center.
2. Pat the bone-in, skin-on chicken legs completely dry with paper towels to ensure crisp skin.
3. In a medium bowl, whisk together the pure, golden wildflower honey, premium, full-sodium soy sauce, rich, toasted sesame oil, aromatic, finely minced garlic, freshly grated, zesty ginger, and finely ground, aromatic black pepper until fully combined.
4. Place the dried chicken legs in a large, shallow baking dish or on a rimmed baking sheet lined with parchment paper.
5. Pour three-quarters of the honey-soy mixture over the chicken legs, reserving the remainder, and use your hands to coat each piece thoroughly, ensuring the marinade gets under the skin.
6. Arrange the coated chicken legs skin-side up in the dish, leaving space between them for even cooking.
7. Roast the chicken legs in the preheated oven for 30 minutes, until the skin begins to turn golden brown and crisp.
8. Tip: Baste the chicken legs with the pan juices halfway through roasting to enhance flavor and moisture.
9. After 30 minutes, brush the reserved honey-soy mixture over the chicken legs for an extra glossy glaze.
10. Continue roasting for another 10–15 minutes, until the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the meat without touching bone.
11. Tip: For deeper caramelization, broil the chicken legs on high for the final 2–3 minutes, watching closely to prevent burning.
12. Remove the baking dish from the oven and let the chicken legs rest for 5 minutes to allow the juices to redistribute.
13. Tip: Resting is crucial for juicy meat; avoid cutting into the chicken immediately.
14. Transfer the glazed chicken legs to a serving platter and sprinkle with chopped, vibrant green scallions and toasted, nutty sesame seeds.
15. Serve the chicken legs hot, spooning any remaining pan sauce over the top for added richness.
Succulent and sticky, the glaze forms a crackly, caramelized shell that contrasts beautifully with the fall-off-the-bone tenderness within. The interplay of sweet honey and savory soy creates a complex depth, while the sesame notes add a subtle, nutty finish. For a creative twist, serve these glazed legs over a bed of fluffy jasmine rice or alongside crisp, roasted vegetables to soak up every last drop of the irresistible sauce.
Thai Basil Chicken Drumsticks
Just in time for the holiday season, these Thai Basil Chicken Drumsticks offer a vibrant escape from traditional fare, marrying the aromatic punch of Southeast Asian herbs with the comforting familiarity of roasted poultry. Juicy, bone-in drumsticks are transformed through a marinade that balances sweet, savory, and spicy notes, then roasted to golden perfection, promising a centerpiece that is as visually stunning as it is delicious.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 8 bone-in, skin-on chicken drumsticks
– 1/4 cup rich, dark soy sauce
– 3 tablespoons fragrant honey
– 2 tablespoons fresh lime juice, from plump, juicy limes
– 4 cloves garlic, finely minced
– 1 tablespoon freshly grated ginger root
– 1-2 Thai bird’s eye chilies, thinly sliced (adjust for heat preference)
– 1/2 cup loosely packed fresh Thai basil leaves, plus extra for garnish
– 2 tablespoons toasted sesame oil
– 1 teaspoon finely ground black pepper
– 1/4 cup chopped roasted peanuts, for garnish
Instructions
1. Pat 8 bone-in, skin-on chicken drumsticks completely dry with paper towels to ensure crisp skin.
2. In a large mixing bowl, whisk together 1/4 cup rich, dark soy sauce, 3 tablespoons fragrant honey, 2 tablespoons fresh lime juice, 4 cloves of finely minced garlic, 1 tablespoon freshly grated ginger root, 1-2 thinly sliced Thai bird’s eye chilies, 1/2 cup loosely packed fresh Thai basil leaves (lightly torn to release oils), 2 tablespoons toasted sesame oil, and 1 teaspoon finely ground black pepper until fully combined.
3. Add the dried drumsticks to the marinade, turning to coat each piece thoroughly. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
4. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or foil for easy cleanup.
5. Arrange the marinated drumsticks in a single layer on the prepared baking sheet, reserving any excess marinade in the bowl.
6. Roast the drumsticks in the preheated oven for 25 minutes. Tip: For even cooking, rotate the baking sheet halfway through.
7. After 25 minutes, carefully brush the drumsticks with the reserved marinade using a pastry brush, coating them evenly.
8. Return the drumsticks to the oven and continue roasting for an additional 15-20 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part, avoiding the bone, and the skin is deeply caramelized and crisp.
9. Remove the drumsticks from the oven and let them rest on the baking sheet for 5 minutes to allow the juices to redistribute. Tip: Resting prevents dryness and enhances tenderness.
10. Transfer the drumsticks to a serving platter and garnish generously with extra fresh Thai basil leaves and 1/4 cup chopped roasted peanuts for a crunchy contrast.
Zesty and aromatic, these drumsticks boast a sticky, glossy glaze that clings to tender, fall-off-the-bone meat, with the Thai basil imparting a licorice-like fragrance that cuts through the richness. Serve them over a bed of jasmine rice to soak up the savory-sweet sauce, or alongside a crisp cucumber salad for a refreshing counterpoint to the dish’s bold flavors.
Chinese Five-Spice Roasted Chicken Legs
Aromatic and deeply flavorful, Chinese five-spice roasted chicken legs transform humble poultry into an elegant centerpiece with minimal effort. This recipe balances the warm, complex notes of five-spice powder with savory soy sauce and a touch of sweetness, creating a dish that’s both comforting and sophisticated. Perfect for weeknight dinners or festive gatherings, these chicken legs emerge from the oven with crispy, golden-brown skin and succulent, tender meat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 bone-in, skin-on chicken legs (about 2 pounds total)
– 2 tablespoons rich soy sauce
– 2 tablespoons smooth honey
– 1 tablespoon fragrant Chinese five-spice powder
– 1 tablespoon fresh minced garlic
– 1 tablespoon freshly grated ginger
– 1 tablespoon toasted sesame oil
– 1 teaspoon coarse kosher salt
– ½ teaspoon finely ground black pepper
– 1 tablespoon neutral vegetable oil
– 2 tablespoons thinly sliced green onions for garnish
Instructions
1. Preheat your oven to 400°F and line a rimmed baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken legs completely dry with paper towels to ensure crispy skin.
3. In a small bowl, whisk together the soy sauce, honey, five-spice powder, minced garlic, grated ginger, sesame oil, kosher salt, and black pepper until smooth.
4. Place the chicken legs in a large mixing bowl and pour the marinade over them, coating each piece thoroughly.
5. Let the chicken marinate at room temperature for 10 minutes to allow the flavors to penetrate.
6. Arrange the chicken legs skin-side up on the prepared baking sheet, spacing them evenly.
7. Drizzle the vegetable oil lightly over the chicken legs to promote browning.
8. Roast in the preheated oven for 45 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer inserted into the thickest part of a leg.
9. For extra crispiness, broil the chicken on high for 2-3 minutes at the end, watching closely to prevent burning.
10. Transfer the chicken to a serving platter and let it rest for 5 minutes before garnishing with sliced green onions.
Unbelievably tender and infused with aromatic spices, these chicken legs boast a caramelized exterior that gives way to juicy, flavorful meat. Serve them over a bed of jasmine rice to soak up the savory pan juices, or pair with steamed bok choy for a complete meal that delights the senses with every bite.
Japanese Teriyaki Chicken Legs
Savor the harmonious blend of sweet and savory in these Japanese Teriyaki Chicken Legs, where glossy, caramelized sauce clings to succulent dark meat. This elegant yet approachable dish transforms simple ingredients into a restaurant-worthy centerpiece, perfect for weeknight dinners or festive gatherings. With its rich umami depth and tender texture, it promises to become a cherished staple in your culinary repertoire.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 8 bone-in, skin-on chicken legs with plump, juicy meat
– 1/2 cup of premium soy sauce with a deep, savory aroma
– 1/4 cup of fragrant mirin for subtle sweetness
– 2 tablespoons of rich, golden honey for natural caramelization
– 2 tablespoons of finely grated fresh ginger with a zesty kick
– 2 cloves of aromatic garlic, minced to a fine paste
– 1 tablespoon of toasted sesame oil with a nutty fragrance
– 2 teaspoons of velvety cornstarch for glossy thickening
– 2 tablespoons of cool, filtered water
– 2 tablespoons of vibrant green onions, thinly sliced for garnish
– 1 tablespoon of toasted white sesame seeds for a crunchy finish
Instructions
1. Pat the chicken legs completely dry with paper towels to ensure crisp skin during cooking.
2. In a medium bowl, whisk together the soy sauce, mirin, honey, grated ginger, minced garlic, and sesame oil until fully combined.
3. Place the chicken legs in a large resealable bag or shallow dish, pour half of the teriyaki sauce over them, and marinate at room temperature for 10 minutes to enhance flavor absorption.
4. Preheat your oven to 400°F (204°C) and line a baking sheet with aluminum foil for easy cleanup.
5. Arrange the chicken legs skin-side up on the prepared baking sheet, discarding the used marinade to prevent cross-contamination.
6. Bake the chicken for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin turns golden brown and crispy.
7. While the chicken bakes, pour the remaining teriyaki sauce into a small saucepan and bring it to a gentle simmer over medium heat.
8. In a separate small bowl, mix the cornstarch and water into a smooth slurry, then whisk it into the simmering sauce to thicken it into a glossy consistency, stirring constantly for 1–2 minutes.
9. Remove the baked chicken from the oven and brush each leg generously with the thickened teriyaki sauce using a pastry brush for even coating.
10. Garnish the chicken legs with sliced green onions and toasted sesame seeds for added color and texture.
Here, the chicken emerges with a crackling exterior giving way to impossibly tender meat, all enveloped in a sticky-sweet glaze that balances salty soy with floral honey notes. Serve it over a bed of steamed jasmine rice to soak up the extra sauce, or pair it with crisp roasted vegetables for a vibrant, wholesome meal that delights both the eyes and palate.
Vietnamese Lemongrass Chicken Legs
Kindly imagine the aromatic dance of lemongrass and garlic, a fragrant symphony that transforms humble chicken legs into an elegant Vietnamese-inspired masterpiece. This recipe marries the bright, citrusy notes of fresh lemongrass with savory depth, creating a dish that is both impressively flavorful and surprisingly simple to prepare at home. Perfect for a festive gathering or a weeknight dinner with flair, it promises to transport your senses straight to the bustling streets of Hanoi.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 4 bone-in, skin-on chicken legs (about 2 pounds total)
– 3 fresh lemongrass stalks, tender white parts only, finely minced
– 4 large garlic cloves, finely minced
– 2 tablespoons high-quality fish sauce
– 1 tablespoon rich, dark brown sugar
– 1 tablespoon fragrant toasted sesame oil
– 1 tablespoon vibrant vegetable oil
– 1 teaspoon finely ground black pepper
– 1/2 cup low-sodium chicken broth
– 2 tablespoons fresh lime juice, from 1 plump lime
– 1/4 cup fresh cilantro leaves, for garnish
– Cooked jasmine rice, for serving
Instructions
1. Pat the chicken legs completely dry with paper towels to ensure crisp skin.
2. In a medium bowl, combine the minced lemongrass, minced garlic, fish sauce, brown sugar, sesame oil, and black pepper to form a fragrant marinade.
3. Coat the chicken legs thoroughly in the marinade, cover, and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
4. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the chicken legs skin-side down in the skillet and cook undisturbed for 6-8 minutes until the skin is golden brown and crispy.
6. Flip the chicken legs and cook for another 5 minutes until lightly browned on the other side.
7. Pour in the chicken broth, reduce heat to medium-low, cover, and simmer for 15 minutes until the chicken reaches an internal temperature of 165°F.
8. Transfer the cooked chicken to a plate and tent loosely with foil to rest.
9. Increase the heat to medium-high and simmer the pan juices for 3-4 minutes until slightly reduced and glossy.
10. Stir in the fresh lime juice and remove the skillet from heat.
11. Spoon the reduced sauce over the chicken legs and garnish generously with fresh cilantro leaves.
12. Serve immediately over fluffy jasmine rice to soak up the vibrant sauce.
This dish delights with its contrasting textures: crackling-crisp skin giving way to succulent, tender meat infused with lemongrass essence. The sauce balances salty, sweet, and tangy notes beautifully, creating a complex yet harmonious flavor profile. Try serving it alongside a crisp cucumber salad or wrapping the chicken in fresh lettuce leaves with herbs for a hands-on, interactive meal.
Indonesian Satay Chicken Legs
Elevating the humble chicken leg to new heights, Indonesian Satay Chicken Legs transform simple ingredients into an aromatic feast. With a marinade that sings of lemongrass, garlic, and warm spices, these skewers promise tender, juicy meat and a caramelized char that’s both rustic and refined.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
- 8 bone-in, skin-on chicken legs (about 3 pounds total), patted dry
- 1/4 cup rich, golden coconut milk
- 3 tablespoons smooth, creamy peanut butter
- 2 tablespoons fragrant, dark soy sauce
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons fragrant honey
- 2 tablespoons aromatic, toasted sesame oil
- 4 cloves garlic, finely minced
- 1 stalk fresh lemongrass, tender inner part finely chopped
- 1 teaspoon finely ground, warm coriander
- 1/2 teaspoon vibrant, ground turmeric
- 1/4 teaspoon fiery red pepper flakes
- 1/4 cup finely chopped fresh cilantro, for garnish
- Wooden skewers, soaked in water for 30 minutes
Instructions
- In a large mixing bowl, whisk together the golden coconut milk, creamy peanut butter, dark soy sauce, freshly squeezed lime juice, fragrant honey, and aromatic toasted sesame oil until completely smooth.
- Add the finely minced garlic, finely chopped lemongrass, finely ground coriander, vibrant ground turmeric, and fiery red pepper flakes to the bowl, stirring to combine thoroughly.
- Place the patted-dry chicken legs in the bowl, turning to coat each piece evenly with the marinade. Tip: For deeper flavor, cover and refrigerate for at least 2 hours or overnight.
- Thread each marinated chicken leg onto two parallel soaked wooden skewers for stability, ensuring the meat is secure.
- Preheat a grill or grill pan to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
- Place the skewered chicken legs on the hot grill, cooking for 7-8 minutes per side until the skin is crispy and charred, and the internal temperature reaches 165°F. Tip: Avoid moving the skewers too early to achieve those perfect grill marks.
- Transfer the cooked chicken legs to a clean plate, tenting loosely with foil, and let rest for 5 minutes to allow juices to redistribute.
- Sprinkle the finely chopped fresh cilantro over the rested chicken legs just before serving. Tip: For extra flair, drizzle with any remaining marinade that has been boiled for 2 minutes to ensure safety.
Lusciously tender and infused with smoky-sweet notes, these satay legs boast a crackling skin that gives way to succulent meat. Serve them over a bed of jasmine rice with a side of quick-pickled vegetables for a vibrant, textural contrast that elevates this dish into a memorable centerpiece.
Filipino Adobo Chicken Legs
Glistening with a savory-sweet glaze that whispers of centuries-old tradition, Filipino Adobo Chicken Legs offer a masterclass in balance—where tangy vinegar and aromatic garlic meld into a deeply comforting, fork-tender dish that feels both exotic and familiar. This iconic preparation transforms humble chicken legs into a showstopping centerpiece, perfect for weeknight dinners or festive gatherings where bold flavors are celebrated.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– 4 bone-in, skin-on chicken legs (about 2 pounds total)
– ½ cup premium soy sauce
– ½ cup cane vinegar
– 8 plump garlic cloves, finely minced
– 2 dried bay leaves, fragrant and whole
– 1 teaspoon whole black peppercorns, freshly cracked
– 1 tablespoon rich extra virgin olive oil
– ½ cup low-sodium chicken broth, simmering hot
Instructions
1. Pat the chicken legs completely dry with paper towels to ensure a crisp sear.
2. In a large, heavy-bottomed Dutch oven, heat the extra virgin olive oil over medium-high heat until shimmering, about 2 minutes.
3. Carefully place the chicken legs skin-side down in the hot oil, searing undisturbed for 5–7 minutes until the skin turns golden brown and releases easily from the pan.
4. Flip the chicken legs and sear the other side for 4–5 minutes until lightly browned, then transfer to a clean plate.
5. Reduce the heat to medium and add the minced garlic to the pot, sautéing for 1 minute until fragrant but not browned.
6. Pour in the soy sauce and cane vinegar, scraping up any browned bits from the bottom of the pot with a wooden spoon.
7. Add the bay leaves and cracked black peppercorns, stirring to combine.
8. Return the seared chicken legs to the pot, arranging them in a single layer and spooning the sauce over the top.
9. Pour in the hot chicken broth until the liquid reaches halfway up the chicken legs.
10. Bring the mixture to a gentle boil, then immediately reduce the heat to low, cover, and simmer for 35 minutes, turning the chicken once halfway through.
11. Uncover the pot and increase the heat to medium, simmering uncovered for 10–12 minutes until the sauce reduces by half and thickens to a glossy consistency that coats the back of a spoon.
12. Remove the bay leaves and discard.
13. Transfer the chicken legs to a serving platter and spoon the reduced sauce generously over the top.
Oozing with savory juices, the chicken legs emerge impossibly tender, their skin lacquered with a glossy, umami-rich sauce that strikes a perfect harmony between salty, tangy, and subtly sweet. Serve these succulent legs over a bed of jasmine rice to soak up every drop of the complex adobo sauce, or pair them with a crisp, vinegary slaw to cut through the richness for a truly memorable meal.
Malaysian Curry Chicken Legs
Zesty aromas of Southeast Asia come alive in this Malaysian curry chicken legs recipe, where tender chicken simmers in a fragrant coconut curry sauce that balances spicy, sweet, and savory notes. Perfect for a cozy dinner, this dish transforms simple ingredients into an exotic culinary experience that will transport your taste buds straight to the bustling markets of Kuala Lumpur.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 bone-in, skin-on chicken legs
– 2 tablespoons fragrant coconut oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons Malaysian curry powder
– 1 can (13.5 oz) rich coconut milk
– 1 cup homemade chicken broth
– 2 tablespoons sweet soy sauce
– 1 tablespoon tangy tamarind paste
– 2 fresh bay leaves
– 1 teaspoon finely ground sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup chopped fresh cilantro
Instructions
1. Pat 4 bone-in, skin-on chicken legs completely dry with paper towels to ensure crispy skin.
2. Heat 2 tablespoons fragrant coconut oil in a large Dutch oven over medium-high heat until shimmering (about 350°F).
3. Sear chicken legs skin-side down for 5-7 minutes until golden brown, then flip and sear another 3 minutes; transfer to a plate.
4. In the same pot, add 1 large finely diced yellow onion and sauté for 4 minutes until translucent.
5. Add 4 cloves minced fresh garlic and 1 tablespoon freshly grated ginger; cook for 1 minute until fragrant.
6. Stir in 2 tablespoons Malaysian curry powder and toast for 30 seconds to release oils, being careful not to burn.
7. Pour in 1 can rich coconut milk, 1 cup homemade chicken broth, 2 tablespoons sweet soy sauce, and 1 tablespoon tangy tamarind paste.
8. Add 2 fresh bay leaves, 1 teaspoon finely ground sea salt, and ½ teaspoon freshly cracked black pepper; bring to a gentle simmer.
9. Return seared chicken legs to the pot, submerging them in the sauce.
10. Reduce heat to low, cover, and simmer for 30 minutes until chicken reaches 165°F internally.
11. Uncover and simmer an additional 5 minutes to slightly thicken the sauce.
12. Remove from heat and discard bay leaves.
13. Garnish with ¼ cup chopped fresh cilantro just before serving.
This curry yields tender chicken that falls effortlessly from the bone, bathed in a velvety sauce with complex layers of spice and subtle sweetness. The aromatic gravy pairs beautifully with steamed jasmine rice or crusty bread for soaking up every last drop.
Szechuan Peppercorn Chicken Legs
Beneath the festive glow of twinkling lights, a dish emerges that promises to awaken the senses and challenge the palate with its bold, aromatic complexity. Szechuan peppercorn chicken legs offer a thrilling departure from traditional holiday fare, marrying the citrusy, tingling heat of authentic Szechuan peppercorns with succulent, dark-meat chicken for a truly unforgettable culinary experience. This recipe delivers deep, layered flavors with a surprisingly straightforward preparation, perfect for those seeking to add a spark of excitement to their table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 whole bone-in, skin-on chicken legs (about 3 pounds total)
– 2 tablespoons toasted Szechuan peppercorns, freshly ground
– 1 tablespoon rich, dark soy sauce
– 1 tablespoon fragrant, toasted sesame oil
– 2 teaspoons finely grated fresh ginger root
– 3 large cloves of garlic, minced into a fine paste
– 1 teaspoon granulated white sugar
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon fine sea salt
– 2 tablespoons high-smoke-point vegetable oil (such as avocado or peanut oil)
– 4 slender green onions, thinly sliced
– 1 tablespoon toasted white sesame seeds
Instructions
1. Pat the bone-in, skin-on chicken legs completely dry with paper towels to ensure crisp skin.
2. In a small bowl, combine the freshly ground Szechuan peppercorns, dark soy sauce, toasted sesame oil, finely grated ginger, minced garlic paste, granulated sugar, black pepper, and fine sea salt to form a thick, aromatic marinade.
3. Rub the marinade thoroughly under the skin and over the entire surface of each chicken leg. For maximum flavor, let the chicken marinate in the refrigerator for at least 30 minutes, or ideally up to 4 hours.
4. Preheat your oven to 400°F (200°C).
5. Heat the high-smoke-point vegetable oil in a large, heavy-bottomed oven-safe skillet or cast-iron pan over medium-high heat until it shimmers, about 2 minutes.
6. Carefully place the chicken legs in the hot skillet, skin-side down. Cook undisturbed for 6-8 minutes until the skin is deeply golden brown and crispy.
7. Flip the chicken legs using tongs and immediately transfer the entire skillet to the preheated oven.
8. Roast for 25-30 minutes, or until the internal temperature of the thickest part of a leg reaches 165°F (74°C) when checked with an instant-read thermometer.
9. Remove the skillet from the oven and transfer the chicken legs to a serving platter. Let them rest for 5 minutes to allow the juices to redistribute.
10. Garnish the rested chicken legs generously with the thinly sliced green onions and a sprinkle of toasted white sesame seeds.
Succulent and falling-off-the-bone tender, the chicken boasts a crackling, mahogany-hued skin that gives way to incredibly juicy meat infused with the peppercorn’s signature citrusy buzz and numbing warmth. The final sprinkle of green onions and sesame seeds adds a fresh, nutty contrast. For a stunning presentation, serve atop a bed of jasmine rice to soak up the fragrant pan juices, or alongside crisp, chilled cucumber slices to temper the dish’s exhilarating heat.
Garlic Ginger Soy Chicken Legs
Fragrant and deeply savory, these Garlic Ginger Soy Chicken Legs transform humble ingredients into an elegant centerpiece worthy of any gathering. The marinade, a harmonious blend of aromatic garlic, zesty ginger, and rich soy sauce, caramelizes beautifully in the oven, creating a glossy, umami-packed glaze that clings to every succulent bite. This dish is a testament to how simple techniques can yield profoundly satisfying results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 bone-in, skin-on chicken legs (about 3 pounds total)
– 6 large cloves of aromatic garlic, finely minced
– 2 tablespoons of freshly grated zesty ginger
– 1/2 cup of rich, full-bodied soy sauce
– 1/4 cup of pure, golden honey
– 2 tablespoons of toasted sesame oil
– 1 tablespoon of smooth, aged rice vinegar
– 1 teaspoon of finely ground black pepper
– 2 tablespoons of thinly sliced fresh green onions for garnish
– 1 teaspoon of toasted white sesame seeds for garnish
Instructions
1. Pat the bone-in, skin-on chicken legs completely dry with paper towels to ensure crisp skin.
2. In a medium bowl, whisk together the finely minced aromatic garlic, freshly grated zesty ginger, rich soy sauce, golden honey, toasted sesame oil, smooth rice vinegar, and finely ground black pepper until fully combined.
3. Place the dried chicken legs in a large resealable plastic bag or shallow dish and pour the marinade over them, turning to coat evenly. Tip: For deeper flavor, marinate in the refrigerator for at least 2 hours, or ideally overnight.
4. Preheat your oven to 400°F (200°C) and position a rack in the center.
5. Arrange the marinated chicken legs, skin-side up, in a single layer in a large baking dish or rimmed sheet pan, reserving any excess marinade.
6. Pour the reserved marinade into a small saucepan and bring it to a boil over medium-high heat, then reduce to a simmer for 5 full minutes to eliminate any raw garlic or ginger bacteria.
7. Brush the boiled marinade generously over the chicken legs in the baking dish.
8. Roast the chicken in the preheated oven at 400°F for 40-45 minutes, basting with the pan juices every 15 minutes. Tip: The chicken is done when the internal temperature reaches 165°F (74°C) at the thickest part, and the skin is deeply caramelized and crisp.
9. Remove the baking dish from the oven and let the chicken rest, uncovered, for 10 minutes to allow the juices to redistribute. Tip: Resting prevents the meat from drying out when sliced.
10. Transfer the chicken legs to a serving platter, spoon the glossy pan sauce over the top, and garnish with thinly sliced fresh green onions and toasted white sesame seeds.
Zesty and aromatic, the final dish presents tender, fall-off-the-bone meat enveloped in a sticky, savory-sweet glaze with a delightful crisp skin. For a complete meal, serve these glazed legs over a bed of fluffy jasmine rice to soak up the exquisite sauce, or alongside crisp, steamed broccoli for a vibrant contrast.
Coconut Milk Braised Chicken Legs
Velvety and aromatic, Coconut Milk Braised Chicken Legs transform humble ingredients into a luxurious, comforting meal. This dish melds tender, fall-off-the-bone chicken with a creamy, subtly sweet coconut broth, infused with warm spices and fresh herbs for a deeply satisfying experience.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 75 minutes
Ingredients
- 4 bone-in, skin-on chicken legs (about 3 pounds total)
- 1 tablespoon rich extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 cloves fresh garlic, minced
- 1 tablespoon freshly grated ginger root
- 1 teaspoon finely ground black pepper
- 1 teaspoon aromatic ground turmeric
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup rich chicken broth
- 2 tablespoons fresh lime juice
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon flaky sea salt
Instructions
- Pat the chicken legs completely dry with paper towels to ensure a crisp sear.
- Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
- Season the chicken legs generously on all sides with the flaky sea salt and finely ground black pepper.
- Place the chicken legs skin-side down in the hot oil and sear without moving for 6-8 minutes, until the skin is deeply golden brown and crisp.
- Flip the chicken legs and sear the other side for 4-5 minutes, then transfer them to a plate.
- Reduce the heat to medium and add the finely diced yellow onion to the pot, cooking for 5-7 minutes until softened and translucent.
- Add the minced garlic and freshly grated ginger, cooking for 1 minute until fragrant.
- Stir in the aromatic ground turmeric and cook for 30 seconds to bloom the spices.
- Pour in the full-fat coconut milk and rich chicken broth, scraping up any browned bits from the bottom of the pot.
- Return the seared chicken legs and any accumulated juices to the pot, nestling them into the liquid.
- Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 45 minutes.
- Uncover the pot and continue to braise for an additional 15 minutes to slightly reduce the sauce.
- Remove the pot from the heat and stir in the fresh lime juice and finely chopped fresh cilantro.
- Let the dish rest, covered, for 5 minutes before serving to allow the flavors to meld.
Fragrant and deeply comforting, the chicken yields effortlessly to the fork while the sauce achieves a luxurious, velvety consistency. Serve this elegant braise over a bed of jasmine rice to soak up the creamy coconut broth, or with crusty bread for a truly satisfying meal.
Sweet Chili Glazed Chicken Legs
Radiantly glazed and bursting with flavor, these Sweet Chili Glazed Chicken Legs transform humble poultry into a show-stopping centerpiece. The glossy, caramelized coating—a perfect balance of sweet, spicy, and savory—clings to juicy, tender meat, creating a dish that’s as visually stunning as it is delicious. Ideal for a festive gathering or a cozy weeknight dinner, this recipe promises to become an instant favorite in your culinary repertoire.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 8 bone-in, skin-on chicken legs (about 3 pounds total)
– 1/2 cup sweet chili sauce
– 2 tablespoons soy sauce
– 1 tablespoon fresh lime juice
– 1 tablespoon minced fresh garlic
– 1 teaspoon finely grated fresh ginger
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon kosher salt
– 1 tablespoon extra virgin olive oil
– 2 tablespoons thinly sliced green onions for garnish
Instructions
1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with aluminum foil for easy cleanup.
2. Pat the bone-in, skin-on chicken legs completely dry with paper towels to ensure crisp skin.
3. In a medium bowl, whisk together the sweet chili sauce, soy sauce, fresh lime juice, minced fresh garlic, finely grated fresh ginger, freshly ground black pepper, and kosher salt until fully combined.
4. Brush the chicken legs all over with extra virgin olive oil and place them skin-side up on the prepared baking sheet.
5. Roast the chicken legs in the preheated oven for 25 minutes, until the skin begins to turn golden brown.
6. Remove the baking sheet from the oven and carefully brush each chicken leg generously with the sweet chili glaze mixture.
7. Return the chicken to the oven and roast for an additional 15–20 minutes, until the internal temperature reaches 165°F (74°C) and the glaze is bubbling and caramelized.
8. Transfer the glazed chicken legs to a serving platter and let them rest for 5 minutes to allow the juices to redistribute.
9. Garnish the chicken legs with thinly sliced green onions just before serving.
Captivatingly sticky and aromatic, these chicken legs boast a crackling-crisp skin that gives way to succulent, fall-off-the-bone meat. The glaze forms a glossy, lacquered finish with a delightful sweet-heat complexity, making each bite irresistibly flavorful. For a creative twist, serve them over a bed of jasmine rice to soak up the extra sauce, or pair with a crisp cucumber salad to balance the richness.
Sticky Hoisin Chicken Legs
Zesty and deeply aromatic, these Sticky Hoisin Chicken Legs transform humble ingredients into a show-stopping centerpiece. Glazed with a glossy, sweet-savory sauce that caramelizes beautifully, they offer a perfect balance of umami richness and subtle heat. This recipe delivers restaurant-quality results with minimal fuss, making it ideal for both weeknight dinners and festive gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 large bone-in, skin-on chicken legs (about 3 pounds total)
– ½ cup premium hoisin sauce
– ¼ cup pure maple syrup
– 3 tablespoons low-sodium soy sauce
– 2 tablespoons unseasoned rice vinegar
– 1 tablespoon freshly grated ginger root
– 3 cloves garlic, finely minced
– 1 teaspoon toasted sesame oil
– ½ teaspoon crushed red pepper flakes
– 2 tablespoons neutral avocado oil
– 2 thinly sliced green onions, for garnish
– 1 tablespoon toasted white sesame seeds, for garnish
Instructions
1. Preheat your oven to 400°F (200°C) and position a rack in the center.
2. Pat the bone-in, skin-on chicken legs completely dry with paper towels to ensure crisp skin.
3. In a medium bowl, whisk together the premium hoisin sauce, pure maple syrup, low-sodium soy sauce, unseasoned rice vinegar, freshly grated ginger root, finely minced garlic, toasted sesame oil, and crushed red pepper flakes until smooth.
4. Heat the neutral avocado oil in a large, oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
5. Carefully place the chicken legs skin-side down in the hot skillet and sear undisturbed for 6-8 minutes until the skin is golden brown and crisp.
6. Flip the chicken legs using tongs and sear the other side for 3-4 minutes until lightly browned.
7. Pour the prepared sauce mixture evenly over the chicken legs in the skillet, coating them thoroughly.
8. Transfer the skillet to the preheated oven and bake for 25-30 minutes, basting the chicken with the pan sauce every 10 minutes to build a glossy glaze.
9. Check for doneness by inserting an instant-read thermometer into the thickest part of a leg; it should register 165°F (74°C).
10. Remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
11. Garnish the sticky hoisin chicken legs with thinly sliced green onions and toasted white sesame seeds before serving.
Yielded from the oven, the chicken boasts crackling-crisp skin giving way to exceptionally juicy, tender meat infused with the sauce’s complex flavors. You’ll find the glossy glaze strikes a perfect harmony between sweet maple, savory hoisin, and a gentle warmth from the pepper flakes. For a stunning presentation, serve these legs over a bed of jasmine rice to catch every drop of the luxurious sauce, or pair them with crisp roasted broccoli for a complete, vibrant meal.
Char Siu Style Chicken Legs
Glowing with the deep, caramelized allure of its Cantonese inspiration, these Char Siu Style Chicken Legs transform humble poultry into a show-stopping centerpiece. Marinated in a symphony of sweet, savory, and subtly smoky flavors, they emerge from the oven with a lacquered, sticky-sweet glaze and succulent, fall-off-the-bone tenderness. This elegant yet approachable dish promises to elevate any weeknight dinner or festive gathering with minimal fuss and maximum reward.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 bone-in, skin-on chicken leg quarters
– 1/2 cup of rich, dark soy sauce
– 1/4 cup of fragrant, golden honey
– 3 tablespoons of smooth, toasted sesame oil
– 2 tablespoons of finely grated fresh ginger
– 3 cloves of aromatic garlic, minced
– 1 tablespoon of vibrant, bright red Sriracha sauce
– 1 teaspoon of finely ground white pepper
Instructions
1. In a large, non-reactive bowl, whisk together the dark soy sauce, golden honey, toasted sesame oil, grated fresh ginger, minced garlic, Sriracha sauce, and finely ground white pepper until a cohesive, glossy marinade forms.
2. Add the chicken leg quarters to the bowl, ensuring each piece is thoroughly coated in the marinade. For maximum flavor penetration, use the tip of a sharp knife to make three shallow slashes through the skin and into the meat of each leg quarter.
3. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to deeply infuse the chicken.
4. Preheat your oven to 375°F (190°C) and position a rack in the center of the oven. Line a large, rimmed baking sheet with heavy-duty aluminum foil for easy cleanup.
5. Arrange the marinated chicken legs, skin-side up, on the prepared baking sheet, reserving the excess marinade in the bowl.
6. Pour the reserved marinade into a small saucepan and bring it to a boil over medium-high heat. Boil vigorously for 2 full minutes to eliminate any bacteria from the raw chicken, then reduce the heat to low to keep it warm.
7. Place the baking sheet in the preheated oven and roast the chicken for 30 minutes. The skin should begin to crisp and take on a deep amber color.
8. After 30 minutes, carefully remove the baking sheet from the oven. Brush each chicken leg generously with the boiled, warm marinade using a pastry brush, ensuring an even, glossy coat.
9. Return the chicken to the oven and continue roasting for an additional 12 to 15 minutes, or until the internal temperature of the thickest part of a leg reaches 165°F (74°C) on an instant-read thermometer and the glaze is bubbling and deeply caramelized.
10. Transfer the chicken legs to a clean platter and let them rest, uncovered, for 8 to 10 minutes before serving to allow the juices to redistribute.
Zestfully glazed and aromatic, the finished chicken boasts a perfect contrast of textures: a crisp, sticky-sweet exterior giving way to impossibly juicy, flavorful meat. The complex marinade creates a beautiful harmony where the sweetness of honey, the umami depth of soy, and the gentle heat of Sriracha are all discernible yet perfectly balanced. For a stunning presentation, serve these glossy legs over a bed of fluffy jasmine rice to catch every drop of the rich sauce, or slice the meat for vibrant, restaurant-style rice bowls topped with quick-pickled vegetables.
Miso Glazed Chicken Legs
Heralding the perfect balance of savory depth and caramelized sweetness, miso glazed chicken legs offer an effortlessly elegant weeknight dinner that feels restaurant-worthy. This recipe transforms humble chicken legs with a glossy, umami-rich glaze that crackles under the broiler, promising a meal that is as visually stunning as it is delicious. With minimal hands-on time, it yields maximum flavor, making it an ideal centerpiece for both casual family meals and impromptu gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 bone-in, skin-on chicken legs (about 3 pounds total)
– 1/4 cup smooth white miso paste
– 2 tablespoons pure maple syrup
– 1 tablespoon toasted sesame oil
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon freshly grated ginger root
– 2 cloves garlic, finely minced
– 1 tablespoon unseasoned rice vinegar
– 1/2 teaspoon freshly ground black pepper
– 1 tablespoon neutral avocado oil
– 2 tablespoons thinly sliced scallions, for garnish
– 1 teaspoon toasted white sesame seeds, for garnish
Instructions
1. Preheat your oven to 425°F (218°C) and position a rack in the center.
2. Pat the bone-in, skin-on chicken legs completely dry with paper towels to ensure crisp skin.
3. In a medium bowl, whisk together the smooth white miso paste, pure maple syrup, toasted sesame oil, low-sodium soy sauce, freshly grated ginger root, finely minced garlic, unseasoned rice vinegar, and freshly ground black pepper until a smooth, homogenous glaze forms.
4. Brush the chicken legs generously on all sides with the miso glaze, reserving about 2 tablespoons for basting later.
5. Heat the neutral avocado oil in a large, oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
6. Place the chicken legs in the skillet skin-side down and sear undisturbed for 5-7 minutes, until the skin is deeply golden brown and crisp.
7. Flip the chicken legs and immediately transfer the entire skillet to the preheated oven.
8. Roast for 25 minutes, then brush the reserved glaze over the chicken.
9. Switch the oven to broil on high and broil for 3-5 minutes, watching closely, until the glaze is bubbling and caramelized.
10. Remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
11. Transfer the miso glazed chicken legs to a serving platter and garnish with thinly sliced scallions and toasted white sesame seeds.
What emerges from the oven is a masterpiece of contrasting textures: crackling, lacquered skin giving way to succulent, tender meat infused with savory-sweet complexity. The glaze forms a sticky, glossy coat that clings beautifully to each bite, while the ginger and garlic provide a subtle aromatic warmth. For a complete meal, serve alongside steamed jasmine rice to soak up the rich pan juices and a simple cucumber salad to cut through the richness.
Asian-Style BBQ Chicken Legs
Delightfully bridging the smoky allure of American barbecue with the nuanced, aromatic depth of Asian cuisine, these Asian-Style BBQ Chicken Legs offer a succulent, flavor-packed centerpiece for any gathering. The marinade, a harmonious blend of sweet, savory, and umami notes, clings to each piece, promising a caramelized, glossy finish that is as visually stunning as it is delicious. This recipe transforms humble chicken legs into an elegant, crowd-pleasing dish with minimal fuss and maximum impact.
Serving: 4 | Pre Time: 15 minutes (plus 2 hours marinating) | Cooking Time: 35 minutes
Ingredients
– 8 bone-in, skin-on chicken legs (about 3 pounds total)
– ½ cup rich, dark soy sauce
– ¼ cup fragrant, toasted sesame oil
– ¼ cup thick, golden honey
– 3 tablespoons tangy, unseasoned rice vinegar
– 2 tablespoons finely grated fresh ginger root
– 4 cloves garlic, minced into a fine paste
– 1 teaspoon freshly ground, aromatic black pepper
– 2 tablespoons toasted white sesame seeds, for garnish
– 2 thinly sliced green onions (green parts only), for garnish
Instructions
1. In a large, non-reactive bowl, whisk together the dark soy sauce, toasted sesame oil, golden honey, unseasoned rice vinegar, grated fresh ginger, minced garlic paste, and freshly ground black pepper until fully emulsified.
2. Pat the bone-in, skin-on chicken legs completely dry with paper towels to ensure the marinade adheres properly and the skin crisps during cooking.
3. Submerge the chicken legs in the marinade, turning to coat each piece thoroughly. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 2 hours, or ideally overnight, to allow the flavors to penetrate deeply.
4. Preheat your oven to 425°F and line a large, rimmed baking sheet with aluminum foil for easy cleanup.
5. Arrange the marinated chicken legs in a single layer on the prepared baking sheet, skin-side up, and spoon any remaining marinade evenly over the top.
6. Roast the chicken legs in the preheated oven for 30-35 minutes, or until the skin is deeply caramelized, crisp, and the internal temperature registers 165°F when measured with an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone.
7. For an extra glossy finish, baste the chicken legs with the pan juices halfway through the cooking time using a pastry brush.
8. Transfer the cooked chicken legs to a serving platter and let them rest, uncovered, for 5 minutes to allow the juices to redistribute, ensuring maximum succulence.
9. Sprinkle the hot chicken legs generously with the toasted white sesame seeds and thinly sliced green onions just before serving.
Zesty and aromatic, the finished chicken boasts a crackling-crisp skin giving way to incredibly juicy, tender meat infused with ginger and garlic. The sticky-sweet glaze, balanced by the savory depth of soy and the nutty fragrance of sesame, creates a complex flavor profile that lingers delightfully. For a stunning presentation, serve these legs over a bed of fluffy jasmine rice to catch every drop of the glossy sauce, or pair them with a crisp, cooling cucumber salad to cut through the richness.
Black Bean Sauce Chicken Legs
Savor the rich, umami-packed allure of Black Bean Sauce Chicken Legs, a dish that transforms humble ingredients into an elegant, deeply flavorful centerpiece. This recipe balances the savory intensity of fermented black beans with the tender succulence of chicken legs, creating a comforting yet sophisticated meal perfect for any occasion. With its glossy sauce and aromatic depth, it’s a culinary delight that feels both familiar and excitingly new.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 bone-in, skin-on chicken legs (about 2 pounds total)
– 2 tablespoons high-smoke-point vegetable oil, such as avocado oil
– 4 cloves garlic, finely minced
– 1 tablespoon fresh ginger, grated
– 3 tablespoons fermented black beans, rinsed and coarsely chopped
– 2 tablespoons Shaoxing wine or dry sherry
– 1 tablespoon light soy sauce
– 1 teaspoon dark soy sauce
– 1 teaspoon granulated sugar
– 1 cup low-sodium chicken broth
– 2 green onions, thinly sliced
– 1 teaspoon toasted sesame oil
Instructions
1. Pat the chicken legs completely dry with paper towels to ensure a crisp skin when searing.
2. Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Place the chicken legs skin-side down in the skillet and sear undisturbed for 5–7 minutes until the skin is golden brown and crisp.
4. Flip the chicken legs and sear the other side for 3–4 minutes until lightly browned, then transfer to a plate.
5. Reduce the heat to medium and add the minced garlic and grated ginger to the skillet, sautéing for 30–45 seconds until fragrant but not browned.
6. Stir in the chopped fermented black beans and cook for 1 minute to release their savory aroma.
7. Pour in the Shaoxing wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon for added flavor.
8. Add the light soy sauce, dark soy sauce, and granulated sugar, stirring to combine.
9. Return the chicken legs to the skillet, skin-side up, and pour in the chicken broth until it reaches halfway up the sides of the chicken.
10. Bring the liquid to a gentle simmer, then cover the skillet and reduce the heat to low.
11. Simmer the chicken for 25–30 minutes until the meat is tender and reaches an internal temperature of 165°F when tested with an instant-read thermometer.
12. Uncover the skillet and increase the heat to medium to reduce the sauce for 5–7 minutes until it thickens slightly and coats the back of a spoon.
13. Remove the skillet from the heat and stir in the sliced green onions and toasted sesame oil.
Now, the chicken emerges with fall-off-the-bone tenderness, enveloped in a glossy, deeply savory sauce that clings beautifully to each bite. For a creative twist, serve it over a bed of jasmine rice to soak up every drop of the rich black bean sauce, or pair it with steamed bok choy for a vibrant, textural contrast.
Pineapple Fried Chicken Legs
Elevating the humble chicken leg to new heights, this pineapple fried chicken recipe transforms simple ingredients into a vibrant, tropical-inspired dish. The sweet-tangy pineapple glaze caramelizes beautifully against the crispy, golden-brown skin, creating a perfect balance of flavors that’s both comforting and sophisticated. It’s an ideal centerpiece for a festive gathering or a weeknight dinner that feels special.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
- 4 bone-in, skin-on chicken legs (about 2 pounds total)
- 1 cup fresh pineapple chunks, cut into ½-inch pieces
- ½ cup pineapple juice, freshly squeezed if possible
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey, preferably raw and unfiltered
- 2 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cornstarch
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup vegetable oil, for frying
- 2 tablespoons chopped fresh cilantro, for garnish
Instructions
- Pat the chicken legs completely dry with paper towels to ensure crispy skin.
- In a medium bowl, whisk together the pineapple juice, soy sauce, honey, minced garlic, and grated ginger until smooth.
- In a separate shallow dish, combine the all-purpose flour, kosher salt, and freshly ground black pepper.
- Dredge each chicken leg in the flour mixture, shaking off any excess to create a light, even coating.
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
- Carefully place the chicken legs in the hot oil, skin-side down, and cook for 6–8 minutes until the skin is deeply golden and crisp.
- Flip the chicken legs and cook for another 6–8 minutes until the internal temperature reaches 165°F when checked with a meat thermometer.
- Transfer the chicken to a plate lined with paper towels to drain excess oil.
- Pour off all but 1 tablespoon of oil from the skillet, then add the pineapple chunks and sauté for 2–3 minutes until lightly caramelized.
- Whisk the cornstarch into the pineapple-soy mixture until fully dissolved to prevent lumps in the sauce.
- Pour the sauce into the skillet with the pineapple and bring to a simmer over medium heat, stirring constantly for 3–4 minutes until thickened to a glossy glaze.
- Return the chicken legs to the skillet, turning to coat evenly in the glaze, and cook for 1–2 minutes to warm through.
- Sprinkle with chopped fresh cilantro just before serving.
Zesty and aromatic, this dish delights with its contrast of textures—crispy, crackling skin giving way to tender, juicy meat beneath. The glaze clings beautifully, offering bursts of sweet pineapple against the savory depth of soy and garlic. For a stunning presentation, serve atop a bed of jasmine rice with a side of quick-pickled vegetables to cut through the richness.
Summary
Deliciously diverse, these 19 Asian-style chicken leg recipes bring bold flavors and easy techniques to your kitchen. From sticky-sweet glazes to aromatic curries, there’s something to delight every palate. We’d love to hear which one becomes your new favorite—drop a comment below and share this roundup on Pinterest to spread the inspiration!
