Crispy Skin Baked Chicken Legs

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A simple yet satisfying dish that goes well with chicken rice or even nasi lemak.

To make this delicious crispy skin chicken, click on the video tutorial and print out the recipe below.

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Crispy Skin Baked Chicken Legs
Course: Main Course
Cuisine: Western
Author: Shiokman Eddie
Ingredients
  • 5 chicken legs cut thighs from drumsticks and make slits
  • 10 cloves garlic smashed
  • 2 tablespoon light soya sauce
  • 1 tablespoon sesame oil
  • 3 tablespoon chinese rice wine
  • 5 cm knob ginger grated
Instructions
  1. Place chicken pieces in a mixing bowl. Add light soya sauce, sesame oil and chinese rice wine, smashed garlic and grated ginger. Mix marinade and chicken thoroughly and keep in the fridge for at least 2 hours.
  2. Take out from fridge and arrange chicken pieces with skin facing up in a baking pan (without stacking on top of each other). Pour the marinade left in the mixing bowl over the chicken pieces.
  3. Bake at 170C (fan mode) for 40 - 45 minutes until skin turns brown and crispy.
  4. Garnish with cilantro (chinese parsley).

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