Roast Chicken Legs

1. 1

   Sprinkle both sides of the chicken with salt and pepper.

2. 2

   Heat vegetable oil in a frying pan and fry the skin side first (over medium heat for 3-5 minutes).

3. 3

   When the skin becomes crispy and golden brown, flip, cover with a lid, and steam-fry (over low heat for 7-8 minutes).

4. 4

   In the mean time, mix all the ingredients to make the sauce.

5. 5

   When the chicken is cooked through, wipe away any excess fat or grease with a paper towel.

6. 6

   Swirl in the sauce from Step 4 and combine (over low to medium heat).

7. 7

   Simmer until the sauce is reduced while keeping your eye on it so it doesn't get burnt.

8. 8

   When it starts to bubble, turn off the heat right away.

9. 9

   Mix the contents of the pan as if to pop all the little bubbles that have formed on the surface in order to evenly coat the chicken.

10. 10

    Wrap the leg bones with aluminum foil or parchment paper, and you're done.

11. 11

    You can decorate them with ribbons if you'd like.

* Per serving · 4 servings · Values may vary.

No additional tips available.