Asianchickenlegs Recipes

Steps:

• Line the bottom of a large baking pan/dish with foil.
• Mix together the first 9 ingredients in a big bowl.
• Add the chicken legs and toss to coat well.
• Place the chicken legs in single layer in the baking pan.
• Spoon any remaining sauce over the chicken.
• Cover loosely with foil and bake in a 400° oven for 20 minutes.
• Remove foil and continue to bake about 20 more minutes or until the chicken is browned and cooked through.
• Sprinkle with sesame seeds and serve chicken with sauce.

Steps:

• In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown, 8-10 minutes on each side. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is tender, 30-35 minutes, turning chicken occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute. Sprinkle with green onions. If desired, serve with rice. Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.

Steps:

• Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
• Preheat an outdoor grill for medium-low heat; lightly oil the grate.
• Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
• Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.

Steps:

• Set out 3 shallow containers on counter and fill 1 with the flour, 1 with eggs and 1 with Cheerios. Dip each chicken leg to coat in first the flour, shaking off the excess, then the egg, and last the Cheerios. Heat canola oil in pan and place the coated chicken legs side by side in a pan turning to brown evenly. Cook 20 to 25 minutes until legs are cooked through.

Steps:

• In a bowl whisk together the first 8 ingredients.
• Add in green onions.
• Place the chicken drumsticks in a large resealable bag.
• Pour the marinade on top and seal bag; turn to coat evenly with marinade.
• Refrigerate for a minimum of 8 hours, turning occasionally.
• Set grill to medium heat.
• Remove the chicken and discard the marinade.
• Place the chicken on a baking sheet, and pat any excess marinade off with a paper towel.
• Rub the drumsticks with peanut oil on all sides.
• Season chicken with seasoned salt or white salt and pepper.
• Gill turning chicken until crispy and golden brown, or until the chicken is thoroughly cooked.

Steps:

• In a small bowl, whisk vinegar, soy sauce and honey until blended. In a large nonstick skillet, heat oil over medium-high heat. Brown chicken on both sides., Add garlic and ginger to skillet; cook and stir 1 minute (do not allow garlic to brown). Stir in vinegar mixture; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°., Uncover; simmer 1-2 minutes longer or until sauce is slightly thickened. If desired, cut into bite-size pieces and sprinkle with sesame seeds before serving.

Steps:

• Coat outdoor grill rack with nonstick spray, heat grill.
• Mix spice powder, sugar and salt in small cup.
• Rub spice mixture over chicken.
• Grill 5 minutes per side over direct heat.
• Move to indirect heat and grill, covered, 15-20 minutes until instant-read thermometer registers 160 degrees F, or juices run clear.
• Meanwhile, coat bok choy and mushrooms with nonstick spray.
• Grill over direct heat for 10-15 minutes, turning once.
• Stir soy sauce and rice vinegar in small bowl; spoon over vegetables and chicken.
• Sprinkle chicken with sesame seeds.