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Chile-Garlic Chicken Legs

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  • Total Time:
  • Servings: 4
Chile-Garlic Chicken Legs

Source: Everyday Food, October 2009

Ingredients

  • 1 tablespoon vegetable oil
  • 4 chicken legs (2 1/2 pounds total), drumsticks and thighs separated
  • 4 garlic cloves, finely chopped
  • 3/4 cup white vinegar
  • 1/2 cup soy sauce
  • 1/2 teaspoon red-pepper flakes
  • 1/4 cup sugar

Directions

  1. In a large saucepan, heat oil over medium-high. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate.

  2. Discard all but 1 tablespoon fat from pan. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in vinegar, soy sauce, red-pepper flakes, and sugar. Return chicken to pan, skin side up. Bring to a boil, cover, and reduce heat to low; cook 15 minutes (liquid should be gently simmering; adjust heat if necessary). Uncover, raise heat to medium, and cook until sauce is reduced by half, 10 minutes.

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