Recipe
1 hour
4 people
Asian American
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
Add all of the teriyaki sauce ingredients 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.
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 basting occasionally with the teriyaki sauce in the sauce pan. Drizzle the remaining sauce 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.
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