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Chile-Garlic Chicken Legs

by @ 8:00 pm on 3/30/2010. Filed under recipes

If you make this, you will be craving it again very soon…


  • Serves 4
  • Prep time 20 minutes
  • Total time 45 minutes
  • Serve with long-grain white rice



  • 1 tablespoon vegetable oil
  • 4 chicken legs (2.5 pounds total) drumsticks  (thighs work well too!)
  • 4 garlic cloves, finely chopped
  • 3/4 cup white vinegar
  • 1/2 cup soy sauce
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup sugar



  1. In a large saucepan, heat oil over a medium-high.
  2. Add Chicken, skin down and cook until skin is golden and crisp, about 5 minutes.
  3. Flip and cook 2 minutes more.
  4. Transfer chicken to a plate.
  5. Discard all but 1 tablespoon of fat from pan.
  6. Add garlic and cook, stirring until fragrant, 30 seconds.
  7. Stir in vinegar, soy sauce, red-pepper flakes, and sugar.
  8. Return chicken to pan, skin side up.
  9. Bring to boil, cover, and reduce heat to low
  10. Cook 15 minutes (liquid should be gently simmering; adjust heat if necessary)
  11. Uncover, raise heat to medium, and cook until sauce is reduced by half, 10 minutes.



  1. Put cup (or more) of rice onto center of plate
  2. Place piece (or several) of chicken in center of rice
  3. Repeat for all plates
  4. Split sauce up between plates pouring over chicken and rice


WARNING: Your house is going to smell so good and will stick around for hours so you may start gnawing on the end of a table or a cupboard or something… The sauce is about the best sauce I have ever had over rice…

Rating 3.00 out of 5

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