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Ingredients
Sriracha Chicken Legs
- 4 chicken leg quarters
- Garlic salt and freshly ground black pepper
- 1 tablespoon cooking oil
Basting Sauce
- 3 tablespoons each: cooking oil, sriracha
- 1 tablespoon fresh ginger - grated
- 1 tablespoon each: rice vinegar, sugar
- 1/2 tablespoon fish sauce
- 2 cloves garlic - crushed
Method
Sriracha Chicken Legs
- Preheat oven to 180oC (160oC fan bake).
- Trim any excess fat from the chicken legs. Season well with garlic salt and pepper
- Heat an ovenproof frying pan over a high heat.
- Brown the chicken on each side for 3 minutes.
- In a small bowl, whisk all the basting ingredients together and baste the chicken.
- Place the pan with the chicken into the oven for 15 minutes. Baste again. Cook for a further 15 minutes or until the chicken is cooked through.
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