Chile-Garlic Chicken Legs

By YogiRenee

Ingredients

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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Directions

In a large saucepan, heat oil over medium-high. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate.

Discard all but 1 tablespoon fat from pan. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in vinegar, soy sauce, red-pepper flakes, and sugar. Return chicken to pan, skin side up. Bring to a boil, cover, and reduce heat to low; cook 15 minutes (liquid should be gently simmering; adjust heat if necessary). Uncover, raise heat to medium, and cook until sauce is reduced by half, 10 minutes.