Spice up your mealtime routine with these mouth-watering, bold flavors from across Asia! In this article, we’ll be diving into the world of spicy chicken legs, where Korean gochujang meets Thai chilies and Japanese teriyaki sauce. With a total of 18 recipes to explore, you’ll discover the perfect blend of sweet, sour, salty, and umami flavors that will leave your taste buds craving more.
From the bold spices of Chinese five-spice to the aromatic aromas of Indian tandoori chicken, each recipe has been carefully curated to showcase the unique characteristics of its respective Asian cuisine. Whether you’re in the mood for something classic and comforting or adventurous and exotic, there’s a spicy chicken leg recipe here that’s sure to satisfy your cravings.
Korean Spicy Soy Garlic Chicken Legs
Add a kick to your chicken with this easy and flavorful recipe that combines the richness of soy sauce, the pungency of garlic, and the spiciness of Korean chili flakes.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 2 tablespoons gochujang (Korean chili paste)
– 2 tablespoons brown sugar
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1/4 teaspoon black pepper
– 1-2 teaspoons Korean chili flakes (gochugaru)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, and black pepper.
3. Add the minced garlic and mix until well combined.
4. Add the chicken legs to the marinade, tossing to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
5. Remove the chicken from the refrigerator 30 minutes before cooking. Bake for 25-30 minutes or until cooked through.
6. Toss the chicken with Korean chili flakes during the last 5-7 minutes of baking.
Cooking Time: 25-30 minutes
Thai Sweet Chili Glazed Chicken Legs
Experience the bold flavors of Thailand with this sweet and spicy glazed chicken legs recipe. A perfect combination of sticky, caramelized glaze and tender, juicy meat.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 1/2 cup honey
– 1/4 cup Thai chili sauce (such as sriracha)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon vegetable oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, chili sauce, soy sauce, brown sugar, garlic, and ginger.
3. Place chicken legs in a large baking dish or tray. Brush the glaze evenly over both sides of the chicken.
4. Drizzle vegetable oil over the chicken to prevent drying out.
5. Bake for 30-35 minutes or until cooked through, flipping halfway.
Cooking Time: 30-35 minutes
Japanese Teriyaki Chicken Legs
Experience the sweet and savory flavors of Japan with this easy-to-make teriyaki chicken legs recipe. Perfect for a quick weeknight dinner or a crowd-pleasing party dish.
Ingredients:
– 4 boneless, skinless chicken legs
– 1/2 cup soy sauce
– 1/4 cup granulated sugar
– 1/4 cup mirin (sweet Japanese cooking wine)
– 2 tablespoons rice vinegar
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. In a large bowl, whisk together soy sauce, sugar, mirin, and rice vinegar.
2. Add the chicken legs to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat oven to 400°F (200°C).
4. Remove the chicken from the marinade, letting any excess liquid drip off.
5. Heat vegetable oil in a large skillet over medium-high heat. Cook the chicken legs for 5-7 minutes on each side, or until cooked through.
6. Serve hot, garnished with sesame seeds and chopped green onions if desired.
Cooking Time: 20-25 minutes
Chinese Five-Spice Braised Chicken Legs
This recipe yields tender, flavorful chicken legs infused with the aromatic blend of Chinese five-spice powder and a rich, savory sauce. Perfect for a comforting weeknight dinner or special occasion.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– 1 tablespoon Shaoxing wine (or dry sherry)
– 2 teaspoons Chinese five-spice powder
– 1 teaspoon sugar
– 1 cup chicken broth
– 1/4 cup water
– Salt and pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat oil in a large Dutch oven over medium-high heat. Brown chicken legs, then remove from pot.
3. Add soy sauce, Shaoxing wine, five-spice powder, and sugar. Scrape up browned bits from bottom of pot.
4. Add chicken broth and water. Bring to a boil, then cover and transfer to preheated oven.
5. Braise for 1 hour and 15 minutes, or until chicken is tender and sauce has thickened slightly.
6. Season with salt and pepper to taste. Garnish with chopped scallions, if desired.
Cooking Time: 1 hour and 15 minutes
Vietnamese Lemongrass Grilled Chicken Legs
Get ready for a flavor explosion with this easy-to-make Vietnamese-inspired dish that combines the sweetness of lemongrass, the spiciness of chili flakes, and the savory taste of grilled chicken legs.
Ingredients:
– 4-6 bone-in chicken legs
– 1/2 cup freshly grated lemongrass (about 3 stalks)
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1 teaspoon chili flakes
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine lemongrass, garlic, fish sauce, soy sauce, brown sugar, and chili flakes. Blend until smooth.
2. Place the chicken legs in a large bowl and brush the lemongrass mixture evenly onto both sides of the legs.
3. Let marinate for at least 30 minutes or up to 4 hours in the refrigerator.
4. Preheat grill to medium-high heat. Remove chicken from marinade, letting any excess liquid drip off.
5. Grill chicken legs for 6-8 minutes per side, or until cooked through.
6. Serve hot with a squeeze of lime juice and your favorite sides.
Cooking Time: 12-16 minutes
Indonesian Satay Chicken Legs with Peanut Sauce
Experience the authentic flavors of Indonesia with this easy-to-make recipe that combines juicy chicken legs with a rich and creamy peanut sauce. Perfect for a quick weeknight dinner or a gathering with friends!
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 1/2 cup peanut butter
– 1/4 cup soy sauce
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon vegetable oil
– 2 tablespoons coconut milk
– Salt and pepper to taste
– Optional: skewers for grilling
Instructions:
1. Preheat grill or oven to medium-high heat.
2. In a large bowl, whisk together peanut butter, soy sauce, garlic, ginger, and salt.
3. Add chicken legs and toss to coat evenly.
4. Grill or bake for 20-25 minutes, or until cooked through.
5. Meanwhile, mix coconut milk with peanut butter mixture.
6. Serve grilled chicken legs with peanut sauce spooned over the top.
Cooking Time: 20-25 minutes
Malaysian Curry Coconut Chicken Legs
A flavorful and aromatic curry dish that combines the richness of coconut milk with the warmth of Malaysian spices, perfect for a comforting meal or dinner party. This recipe is a twist on traditional chicken legs, where the meat falls off the bone and absorbs the savory sauce.
Ingredients:
– 4-6 chicken legs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 teaspoons curry powder
– 1 teaspoon turmeric
– 1/2 teaspoon cumin
– 1/2 teaspoon coriander
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chicken legs, onions, garlic, ginger, curry powder, turmeric, cumin, and coriander.
3. Mix well until the chicken is evenly coated with the spice mixture.
4. Place the chicken on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until the chicken is cooked through.
6. Remove from oven and stir in coconut milk.
7. Return to oven and bake for an additional 10-15 minutes, or until the sauce has thickened slightly.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 35-40 minutes
Filipino Adobo Chicken Legs
Experience the bold flavors of the Philippines with this classic Adobo recipe, perfect for a quick and delicious meal.
Ingredients:
– 4-6 chicken legs
– 1/2 cup vinegar (apple cider or white wine)
– 1/4 cup soy sauce
– 2 cloves garlic, minced
– 1 tablespoon ground black pepper
– 1 teaspoon salt
– 2 bay leaves
– 2 tablespoons vegetable oil
Instructions:
1. In a large bowl, combine chicken legs, vinegar, soy sauce, garlic, black pepper, and salt. Mix well to coat.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight to marinate.
3. Heat oil in a large skillet over medium-high heat. Remove chicken from marinade, letting excess liquid drip off.
4. Cook chicken for 5-7 minutes per side, or until cooked through.
5. Add bay leaves to the skillet and cook for an additional minute.
6. Serve hot with steamed rice and your favorite Filipino dishes.
Cooking Time: 20-25 minutes
Indian Tandoori Chicken Legs
Succulent chicken legs smothered in a rich blend of spices and yogurt, then grilled to perfection – that’s what you can expect from this classic Indian recipe.
Ingredients:
– 4 bone-in chicken legs
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 2 teaspoons garam masala powder
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon cayenne pepper (optional)
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, cayenne pepper (if using), salt, and black pepper.
2. Add the chicken legs to the marinade, making sure they are fully coated.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Preheat grill or oven to medium-high heat.
5. Remove the chicken from the marinade, letting any excess liquid drip off.
6. Grill or bake the chicken for 25-30 minutes, or until cooked through.
Cooking Time: 25-30 minutes
Singaporean Hainanese Chicken Leg Rice
A classic dish from Singapore’s street food scene, Hainanese Chicken Leg Rice is a flavorful and comforting meal that combines the tenderest chicken legs with fragrant rice cooked in chicken stock.
Ingredients:
– 2-3 lbs boneless chicken legs
– 1 cup chicken stock
– 1 cup uncooked long-grain rice
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the rice according to package instructions using chicken stock instead of water.
2. In a separate pot, combine chicken legs, vegetable oil, garlic, and ginger paste. Bring to a boil, then reduce heat and simmer for 30 minutes or until cooked through.
3. Once the chicken is done, let it rest for 10-15 minutes before slicing into bite-sized pieces.
4. Serve sliced chicken with steamed rice and garnish with fresh cilantro leaves.
Cooking Time: 45-60 minutes
Cambodian Kampot Pepper Chicken Legs
Experience the bold flavors of Cambodia with this spicy and savory Kampot Pepper Chicken Legs recipe.
Ingredients:
– 4 chicken legs, bone-in
– 1/2 cup Kampot pepper flakes (or substitute with a combination of chili flakes and black pepper)
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– 2 tablespoons coconut oil
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together Kampot pepper flakes, garlic, fish sauce, and lime juice.
3. Line a baking sheet with parchment paper. Place the chicken legs on the sheet, leaving some space between each leg.
4. Brush the Kampot pepper mixture evenly over both sides of the chicken legs.
5. Drizzle coconut oil over the chicken legs.
6. Season with salt to taste.
7. Bake for 30-35 minutes or until cooked through.
Cooking Time: 30-35 minutes
Taiwanese Three-Cup Chicken Legs
A classic Taiwanese dish that’s easy to make and packed with flavor, this recipe is perfect for a quick weeknight dinner or weekend lunch. With only 3 cups of ingredients, it’s also incredibly simple!
Ingredients:
– 4-6 bone-in chicken legs
– 1 cup soy sauce
– 1/2 cup Chinese rice wine (or dry sherry)
– 1/2 cup chicken broth
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Scallions and toasted sesame seeds for garnish (optional)
Instructions:
1. In a large bowl, whisk together soy sauce, rice wine, and chicken broth.
2. Add the garlic, vegetable oil, and sesame oil. Whisk until well combined.
3. Add the chicken legs to the marinade, making sure they’re fully coated.
4. Cover and refrigerate for at least 30 minutes or up to several hours.
5. Preheat oven to 400°F (200°C).
6. Remove the chicken from the marinade, letting any excess liquid drip off.
7. Place the chicken legs on a baking sheet lined with parchment paper.
8. Bake for 25-30 minutes, or until cooked through.
9. Serve hot, garnished with scallions and toasted sesame seeds if desired.
Cooking Time: 25-30 minutes
Hong Kong Style Honey Soy Chicken Legs
Get ready to experience the sweet and savory flavors of Hong Kong with this simple yet delicious recipe for honey soy chicken legs!
Ingredients:
– 4-6 chicken legs
– 1/2 cup honey
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together honey, soy sauce, rice vinegar, and vegetable oil.
3. Add the garlic and ginger; mix well.
4. Add the chicken legs and toss to coat evenly.
5. Season with salt and pepper to taste.
6. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange the chicken legs in a single layer.
7. Bake for 30-35 minutes or until cooked through.
8. Serve hot, garnished with chopped scallions and sesame seeds if desired.
Cooking Time: 30-35 minutes
Laotian Sticky Rice Stuffed Chicken Legs
Laotian Sticky Rice Stuffed Chicken Legs: A Delicious Twist on Classic BBQ
Burmese Tea Leaf Salad with Crispy Chicken Legs
This unique fusion dish combines the bold flavors of Burmese tea leaf salad with the crispy, savory goodness of chicken legs. The result is a harmonious blend of textures and tastes that will leave you craving for more.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 2 cups tea leaves (Burmese or Chinese)
– 1/2 cup fried shallots
– 1/4 cup chopped cilantro
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Season chicken legs with salt, pepper, and a drizzle of soy sauce. Bake for 30-35 minutes or until crispy.
2. In a pan, heat 1 tablespoon of oil over medium-high heat. Add garlic and fry until fragrant. Then, add tea leaves and cook until crispy (about 5 minutes).
3. In a bowl, combine fried tea leaves, fried shallots, cilantro, soy sauce, fish sauce, and lime juice.
4. Toss cooked chicken legs with the tea leaf mixture and serve immediately.
Cooking Time: 45-50 minutes
Bangladeshi Mustard Chicken Legs
Experience the bold flavors of Bangladeshi cuisine with this aromatic recipe that combines tender chicken legs with a tangy mustard sauce. Perfect for a weeknight dinner or special occasion, these succulent chicken legs are sure to please.
Ingredients:
– 4-6 chicken legs
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon mustard seeds
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons mustard oil (or vegetable oil)
– Fresh cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix together chopped onion, minced garlic, mustard seeds, cumin, coriander, turmeric, and red chili powder.
3. Add the chicken legs to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove from refrigerator and let stand at room temperature for 15 minutes before baking.
5. Bake for 25-30 minutes, or until cooked through.
6. Garnish with fresh cilantro and serve hot.
Cooking Time: 25-30 minutes
Nepali Spicy Chicken Legs with Timmur
This recipe combines the bold flavors of Nepal’s popular cuisine with the convenience of chicken legs, all wrapped up in a spicy timmur-infused sauce.
Ingredients:
– 4-6 chicken legs
– 2 tablespoons timmur powder (or substitute with cayenne pepper)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon ground cumin
– Salt and black pepper to taste
– Vegetable oil for frying
Instructions:
1. In a large bowl, mix together timmur powder, onion, garlic, ginger paste, cumin, salt, and black pepper.
2. Add the chicken legs to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes or overnight.
3. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Remove the chicken from the marinade, letting any excess liquid drip off. Fry the chicken legs until cooked through, about 5-7 minutes per side.
5. Serve hot with your favorite sides or use as a snack.
Cooking Time: About 20-25 minutes
Sri Lankan Black Pepper Chicken Legs
Experience the bold flavors of Sri Lanka with this simple and aromatic recipe for black pepper chicken legs.
Ingredients:
– 4-6 chicken legs
– 2 tbsp black peppercorns, toasted and crushed
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp salt
– 1/4 tsp turmeric powder
– 2 cloves garlic, minced
– 2 tbsp vegetable oil
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together crushed black peppercorns, ground cumin, ground coriander, salt, and turmeric powder.
3. Add the garlic and vegetable oil to the spice mixture. Mix well.
4. Place the chicken legs in a large bowl and sprinkle the spice mixture evenly over both sides of the chicken.
5. Place the chicken legs on a baking sheet lined with parchment paper and bake for 30-35 minutes or until cooked through.
Cooking Time: 30-35 minutes
Summary
Get ready to spice up your mealtime with these mouth-watering 18 spicy chicken leg recipes from across Asia! From Korean-style soy garlic chicken legs to Indian-inspired tandoori chicken, each dish offers a unique blend of flavors and spices. Discover Thai sweet chili glaze, Japanese teriyaki, Chinese five-spice braising, Vietnamese lemongrass grilling, and many more international twists on this classic comfort food. Whether you’re in the mood for something sweet and sticky or savory and spicy, there’s an Asian-style chicken leg recipe here to satisfy your cravings!