Teriyaki sauce: – apple cider vinegar – low sodium soy sauce – brown sugar – minced ginger – minced garlic – crushed red peppers optional – salt for taste – pepper for taste For the crispy chicken legs: – vegetable oil – chicken legs – garlic powder – salt for taste – pepper for taste – sesame seeds optional – green onion sliced thinly. Slurry – water – cornstarch
– Teriyaki Sauce. Add all of the teriyaki sauce ingredients (except cornstarch and water) to a small sauce pan over medium high heat. Add cornstarch and water to a small bowl and mix until the clumps are gone. Once the sauce mixture starts to boil add the cornstarch mixture. Cook until the sauce has thickened stirring often. Reserve some sauce for serving.
– Preheat oven to 425 degrees Fahrenheit. Pat the chicken dry with a paper towel. Season the chicken legs with salt, pepper, and garlic powder. Add the chicken to a bowl with the oil. Coat with oil.
– Line a baking sheet pan with foil then place a baking rack on top. Place the chicken on to the rack. – Bake each side of the chicken for 25-30 mins basting occasionally with the teriyaki sauce in the sauce pan. Drizzle the remaining sauce over each chicken leg and serve immediately.
– As another way to coat the chicken in the sauce. Instead of basting, after the chicken if done, add the teriyaki sauce to a cast iron skillet or any large pan you have over medium heat until it comes to a boil then simmer. Add the chicken legs to the cast iron skillet and toss until nicely coated with the teriyaki sauce.