Crispy Chinese Chicken Legs

 

Chinese food is one of my favorite cuisines to cook and of course, to EAT. In addition, I also have some Chinese heritage on my father's side. My grandmother is Chinese and Jamaican, so you might be thinking "awe man, the food must have been amazing in grandma's house!" and to extent it, it was, but not what you think. The thing is, my dear granny was actually raised in England and didn't learn how to cook until she was married. Thus we didn't grow up eating homemade stew chicken, mapu tofu, or curry goat. Instead we had custard, Branston pickles, cheese on toast, sprinkled with sugar, porridge. and an array of uniquely concocted dishes she made up tailored to the palates of us Americans. We did have her version of rice and peas and ackee and salt fish though!

So under my own volition and curiosity, I set out on a journey spanning several years to learn how to make various Chinese and other Asian dishes, as well as my favorite West India meals. This is one of them. And as usual, I've put my own twist on it.

 

Crispy Chinese Chicken Legs

Prep Time: 10 mins Cook Time: 40 mins Servings: 6

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  WHAT YOU WILL NEED

• Large Frying Pan
• Large Mixing Bowl
• Metal Spatula
• Cutting Board
• Chef Knife
• Oven

 INGREDIENTS

• 4 Bone-in, Skin-on Chicken Legs, thighs and drumstick intact
• 2 Large Shallots, sliced thin 
• 2 Tbs of Fresh Ginger, peeled and sliced thin
• 6 Cloves of Garlic, peeled and smashed
• 2 Stalks of Green Onion, sliced thin
• 3 Tsp of Fresh Cilantro, chopped
• 4 oz of Fresh Shiitake Mushrooms, sliced
• 2 Tsp of Coarse Kosher Salt
• 1 Tsp of White Pepper
• 2 Tbs of Corn Starch 
• 2 Tbs of Canola or Avocado Oil
• 4 Tbs of Butter
• 1 Tbs of Fish Sauce
• 1 Tbs of Soy Sauce
• 1 Cup of Low-Sodium Chicken Broth  

PREPARATION

1. Preheat the oven to 400 degrees.
2. Pat dry chicken and evenly season and rub chicken with salt, pepper, and corn starch on both sides. Set aside.
3. Slice ginger, shallots, and mushrooms; smash, peel, and garlic and set all aside.
4. Slice and chop green onion and cilantro and set aside.
5. In a large frying pan, on medium-high heat add oil to pan. When oil is hot, carefully add chicken, skin side down and sear for about 4 minutes or until golden brown. Carefully flip chicken to the other side and brown for about 2 minutes.
6. Lower heat and carefully add 2 tbs of butter to the pan of chicken. As butter melt, baste chicken, completely coating each leg with the butter for at least 30 seconds.
7. Remove from heat and remove chicken from pan.
8. Place a new pan on medium heat and add the remaining 2 tbs of butter.
9. When the butter is melted and starts to bubble, add the shallots and saute until semi translucent. Add the ginger, mushrooms, and garlic and mix in. Saute for about 3 minutes.
10. Deglaze the pan with the chicken broth and mix in. Add soy sauce and fish sauce and mix in. Taste and add salt if necessary.
11. Add chicken back to frying pan. Do not submerge chicken under sauce.
12. Place entire pan in oven and cook for 15 to 20 minutes or until chicken is completely cooked through.    
13. Remove from oven. Sprinkle cilantro and green onions on top of everything. Serve hot with rice, mash potatoes, or roasted vegetables. 

 

Nutrition Facts
Servings: 6
Amount per serving
Calories	192
% Daily Value*
Total Fat 11.8g	15%
Saturated Fat 6g	30%
Cholesterol 74mg	25%
Sodium 803mg	35%
Total Carbohydrate 10.3g	4%
Dietary Fiber 1.1g	4%
Total Sugars 1.1g
Protein 13.1g
Vitamin D 5mcg	27%
Calcium 20mg	2%
Iron 1mg	7%
Potassium 129mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.