Chicken Legs Asian Style

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The weather today is strange as if all the seasons were combined in one day, rainy, sunny, cold, and warm.
I guess it influenced my mood because I had a desire to eat sweet, spicy, and sour. That's why I prepared chicken legs with sour spicy and sweet flavors.


  • 48 pieces of chicken legs
  • Lemon zest (I used 1 big lemon)
  • Lemon juice
  • Fresh Ginger zest (I use medium use)
  • Fresh Crushed garlic (I used 5 cloves
  • 34 spoons of olive oil
  • 3 spoons ground black pepper
  • 2 spoons of honey
  • 12 spoons of red chili powder
  • Black and white sesame seeds
  • Parsley leaves


  1. Start by mixing the lemon & fresh ginger zest, garlic, lemon juice, salt, pepper, and chili, all together and add the mixture to the chicken legs.
  2. Add 3-4 spoons of olive oil to the mixture.
  3. It is important to have some sauce (that's why we added the lemon juice).
  4. Spread the mixture well on the chicken and leave it to rest for 1 hour in the
  5. Thanks to that, the chicken will absorb the flavor of the meat inside.
  6. Prepare a pan on medium heat (I always test if the pan is hot enough, by adding a little drop of water.  
  7. If you hear the hissing sound, that means the pan is yours.
  8. Add the chicken legs on the pan with all the sauce and give it a good mix until
    chicken gets the golden brown, about 6-8 minutes per side.
  9. Turn and continue browning on the other side.
  10. Prepare another hot pan to place it on the chicken legs for 6 minutes with
    gentle pressure.
  11. By this way, it will give the chicken a nice color and will make the skin more crispy.
  12. The chicken legs color is now getting golden brown, so it is time to add the honey to the chicken and make sure to mix well the honey with the rest of the sauce.
  13. The chicken is almost ready, time to add sesame seeds and some parsley leaves for decoration.


Prepared, tried, and tested by: Ahmed Hesham Hamdy from The Recipe Hunter: Tried and Tested Recipes from Home Chefs

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Keywords: Asian Style chicken

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