Chicken legs in sauce
Description
The dish is prepared without unnecessary complications. You can serve chicken legs for dinner or lunch. They go well with rice, potatoes, or other vegetables. Instead of chicken legs, you can use wings or thighs. You can replace sesame oil with any other vegetable oil; I recommend nut or rapeseed oil to preserve the pleasant aroma. Serve the meat hot, garnished with fresh herbs. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. Wash and cut a small pepper in half, remove the seeds, and finely chop it. Mix it with minced garlic.
- 2
Step 2
2. Add soy sauce, sugar, rice vinegar, and sesame oil to the pepper and garlic.
- 3
Step 3
3. Heat rapeseed oil in a skillet, add the chicken legs, and sear them on all sides until golden brown.
- 4
Step 4
4. Pour the prepared pepper mixture over the meat and bring to a boil.
- 5
Step 5
5. Cover the pan with a lid, reduce the heat to low, and simmer for 15 minutes.
- 6
Step 6
6. Open the lid and turn the meat over, cover again with the lid and simmer for another 15 minutes.
- 7
Step 7
7. Remove the lid, flip the meat, and increase the heat to medium. Simmer the sauce until it becomes thick and sticky.
- 8
Step 8
8. Remove the meat from the pan, then add a little water to the sauce that has formed (1/4-1/2 cup).
- 9
Step 9
9. Pour the prepared sauce over the meat, finely chop the green onions and use them to garnish the meat, then sprinkle with sesame seeds.