20 Spicy Chicken Leg Recipes Asian Style

Spice up your dinner routine with our sizzling selection of 20 Spicy Chicken Leg Recipes Asian Style! Perfect for home cooks looking to add a little heat and a lot of flavor to their meals, these recipes promise to deliver mouthwatering, aromatic dishes that’ll transport your taste buds straight to the streets of Asia. Ready to turn up the heat? Let’s dive into these irresistible, easy-to-follow recipes!

Sweet and Spicy Asian Glazed Chicken Legs

Unveiling a dish that masterfully balances the bold flavors of sweetness and heat, these Asian glazed chicken legs are a testament to the art of flavor pairing. Perfect for a weeknight dinner or a special occasion, they promise to deliver a memorable culinary experience with every bite.

Ingredients

• For the marinade:
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tsp red pepper flakes
• For the chicken:
  • 4 chicken legs
  • 1 tbsp vegetable oil

Instructions

1. In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, minced ginger, and red pepper flakes to create the marinade.
2. Place the chicken legs in a large resealable bag and pour the marinade over them. Seal the bag and massage gently to ensure the chicken is evenly coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your oven to 375°F (190°C). Remove the chicken from the marinade, letting excess drip off, and reserve the marinade for glazing.
4. Heat vegetable oil in a large oven-proof skillet over medium-high heat. Add the chicken legs, skin-side down, and sear until golden brown, about 3-4 minutes per side.
5. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C), basting with the reserved marinade halfway through.
6. For a final touch, broil the chicken for 2-3 minutes to achieve a sticky, caramelized glaze, watching closely to prevent burning.

Finished with a glossy, irresistible glaze, these chicken legs boast a perfect harmony of sweet and spicy notes, with tender meat that falls off the bone. Serve them atop a bed of steamed jasmine rice or with a side of crisp, stir-fried vegetables for a complete meal that’s as visually appealing as it is delicious.

Honey Soy Garlic Chicken Legs

Whisking together the perfect blend of sweet, savory, and aromatic flavors, these Honey Soy Garlic Chicken Legs are a testament to the beauty of simple ingredients transforming into a dish with depth and character. With a glaze that caramelizes beautifully under heat, each bite promises a juicy interior and a sticky, flavorful exterior that’s irresistibly good.

Ingredients

• For the marinade:
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp ground black pepper
• For the chicken:
  • 4 chicken legs
  • 1/2 tsp salt

Instructions

1. In a medium bowl, whisk together honey, soy sauce, minced garlic, olive oil, and black pepper until fully combined to create the marinade.
2. Place chicken legs in a large resealable plastic bag or shallow dish, and pour the marinade over them, ensuring each piece is well coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
4. Remove chicken from the marinade, letting excess drip off, and place on the prepared baking sheet. Season lightly with salt.
5. Bake in the preheated oven for 35-40 minutes, turning once halfway through, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
6. For a more caramelized finish, broil the chicken legs for the last 2-3 minutes of cooking, watching closely to prevent burning.

Yielding tender, juicy chicken with a glossy, sticky glaze, these Honey Soy Garlic Chicken Legs are perfect served over a bed of steamed rice or alongside crisp, roasted vegetables for a balanced meal. The garlic’s pungency mellows into sweetness, complementing the soy’s umami and the honey’s floral notes, creating a harmonious blend that’s both comforting and sophisticated.

Thai Red Curry Chicken Legs

Unveiling the aromatic allure of Thai cuisine, this red curry chicken legs recipe marries the fiery depth of red curry paste with the succulent tenderness of chicken legs, creating a dish that’s as vibrant in flavor as it is in color. Perfect for those seeking to bring a touch of Thai elegance to their dinner table.

Ingredients

• For the curry:
  • 4 chicken legs, skin-on
  • 2 tbsp vegetable oil
  • 3 tbsp Thai red curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 red bell pepper, sliced
  • 1 cup bamboo shoots, drained
  • 10 Thai basil leaves

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chicken legs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add the Thai red curry paste and stir for 1 minute until fragrant.
4. Pour in the coconut milk and chicken broth, stirring to combine with the curry paste.
5. Add the fish sauce and brown sugar, stirring until the sugar dissolves.
6. Return the chicken legs to the skillet, cover, and simmer on low heat for 25 minutes.
7. Add the red bell pepper and bamboo shoots, simmering uncovered for an additional 10 minutes until the vegetables are tender.
8. Stir in the Thai basil leaves just before serving to retain their vibrant color and aroma.

Now, the Thai red curry chicken legs are ready to delight with their creamy, spicy sauce and tender meat. Serve over steamed jasmine rice to soak up the rich flavors, garnished with extra basil leaves for a fresh contrast.

Korean Gochujang Chicken Legs

Glistening under the golden hue of the oven light, these Korean Gochujang Chicken Legs are a masterpiece of flavor, marrying the fiery depth of gochujang with the succulent tenderness of perfectly roasted chicken.

Ingredients

• For the marinade:
  • 1/2 cup gochujang (Korean chili paste)
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 2 tbsp minced garlic
  • 1 tbsp grated ginger
  • 1 tbsp sesame oil
• For the chicken:
  • 4 chicken legs (thigh and drumstick attached)
  • 1 tbsp vegetable oil

Instructions

1. In a large bowl, whisk together gochujang, soy sauce, honey, minced garlic, grated ginger, and sesame oil until smooth to create the marinade.
2. Add the chicken legs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
4. Remove the chicken from the marinade, letting excess drip off, and place on the prepared baking sheet. Drizzle with vegetable oil to promote browning.
5. Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and caramelized.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist and flavorful meat.

Best enjoyed when the sticky, spicy glaze clings to each bite, these Korean Gochujang Chicken Legs are a bold statement on any dinner table. Serve them atop a bed of steamed rice with a side of pickled vegetables to cut through the richness, creating a harmonious balance of flavors and textures.

Vietnamese Lemongrass Chicken Legs

Transform your dinner routine with the vibrant flavors of Vietnamese Lemongrass Chicken Legs, a dish that marries the aromatic punch of lemongrass with the succulent tenderness of chicken, all brought together with a harmonious blend of spices and herbs.

Ingredients

• For the marinade:
  • 4 chicken legs
  • 2 stalks lemongrass, finely minced
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp ground black pepper
• For cooking:
  • 1 tbsp vegetable oil

Instructions

1. In a large bowl, combine the chicken legs with lemongrass, fish sauce, soy sauce, honey, garlic, and black pepper. Ensure each piece is thoroughly coated. Marinate for at least 2 hours, or overnight for deeper flavor.
2. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken legs, reserving the marinade. Sear for 3-4 minutes on each side until golden brown.
3. Reduce heat to medium. Pour the reserved marinade over the chicken. Cover and simmer for 20 minutes, turning the chicken halfway through, until the internal temperature reaches 165°F.
4. Uncover and increase heat to high. Cook for an additional 2-3 minutes, allowing the sauce to thicken and glaze the chicken.

Zesty and fragrant, these Vietnamese Lemongrass Chicken Legs boast a caramelized exterior with juicy, flavorful meat beneath. Serve atop a bed of steamed jasmine rice or with a side of pickled vegetables for a refreshing contrast.

Japanese Teriyaki Chicken Legs

Flavorful and tender, these Japanese Teriyaki Chicken Legs are a testament to the beauty of simple ingredients transformed into something extraordinary. The dish, with its glossy glaze and succulent meat, promises a dining experience that’s both comforting and sophisticated.

Ingredients

• For the marinade:
  • 4 chicken legs
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 2 tbsp brown sugar
  • 1 tbsp grated ginger
  • 2 cloves garlic, minced
• For the glaze:
  • 1/4 cup honey
  • 2 tbsp water
  • 1 tsp cornstarch

Instructions

1. In a large bowl, combine soy sauce, mirin, brown sugar, ginger, and garlic to create the marinade.
2. Add the chicken legs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor.
3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
4. Remove the chicken from the marinade, reserving the marinade for the glaze. Place the chicken legs on the prepared baking sheet.
5. Bake for 35-40 minutes, turning once halfway through, until the chicken is golden and cooked through.
6. While the chicken bakes, pour the reserved marinade into a small saucepan. Add honey, water, and cornstarch, stirring to combine.
7. Bring the mixture to a simmer over medium heat, stirring constantly, until it thickens into a glossy glaze, about 5 minutes.
8. Brush the glaze over the baked chicken legs during the last 10 minutes of cooking, ensuring an even coat.
9. For a final touch, broil the chicken for 2-3 minutes until the glaze is bubbly and slightly caramelized.

Unmistakably rich in umami, the teriyaki glaze lends a sweet and savory depth to the juicy chicken legs. Serve them atop a bed of steamed rice with a sprinkle of sesame seeds for a meal that’s as visually appealing as it is delicious.

Chinese Five Spice Chicken Legs

Captivating the senses with its aromatic blend of spices, Chinese Five Spice Chicken Legs offer a harmonious balance of sweet, savory, and spicy flavors, making it a standout dish for any occasion. This recipe transforms simple chicken legs into a culinary masterpiece, perfect for those seeking to explore the depths of Asian-inspired cuisine.

Ingredients

• For the marinade:
  • 4 chicken legs
  • 2 tbsp Chinese five spice powder
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp garlic powder
  • 1 tsp ginger powder
• For cooking:
  • 1 tbsp vegetable oil

Instructions

1. In a large bowl, combine the Chinese five spice powder, soy sauce, honey, garlic powder, and ginger powder to create the marinade.
2. Add the chicken legs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your oven to 375°F (190°C) and heat the vegetable oil in an oven-safe skillet over medium-high heat.
4. Remove the chicken legs from the marinade, letting excess drip off, and sear them in the skillet for 3-4 minutes on each side until golden brown.
5. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Marvel at the succulent texture and rich, complex flavors of these Chinese Five Spice Chicken Legs, which pair beautifully with steamed jasmine rice or a crisp Asian slaw for a complete meal. The caramelized exterior gives way to tender, juicy meat, ensuring each bite is as satisfying as the last.

Indonesian Satay Chicken Legs

Heralding the rich flavors of Southeast Asia, these Indonesian Satay Chicken Legs are a testament to the art of grilling, where each bite offers a harmonious blend of sweet, savory, and smoky notes. Perfectly marinated and charred to perfection, they’re a culinary journey worth embarking on from the comfort of your backyard.

Ingredients

• For the marinade:
  • 1/2 cup coconut milk
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
• For the chicken:
  • 4 chicken legs, skin on
• For serving:
  • 1/4 cup peanut sauce
  • 1 tbsp chopped cilantro
  • 1 lime, cut into wedges

Instructions

1. In a large bowl, whisk together coconut milk, soy sauce, brown sugar, minced garlic, ground coriander, and turmeric powder until well combined.
2. Add the chicken legs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (375°F to 400°F) and lightly oil the grates to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place on the grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and the skin is crispy and charred.
5. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
6. Drizzle with peanut sauce, garnish with chopped cilantro, and serve with lime wedges on the side for an extra zing.

Each succulent piece boasts a crispy exterior giving way to tender, flavorful meat, with the peanut sauce adding a creamy contrast. Serve atop a bed of steamed jasmine rice or with a side of pickled vegetables for a complete meal that dazzles the senses.

Filipino Adobo Chicken Legs

Captivating in its simplicity yet profound in flavor, Filipino Adobo Chicken Legs is a dish that marries the tangy zest of vinegar with the savory depth of soy sauce, creating a symphony of taste that’s both comforting and exotic. This classic Filipino staple, with its tender, fall-off-the-bone chicken, is a testament to the beauty of balancing bold flavors.

Ingredients

• For the marinade:
  • 1 cup soy sauce
  • 1 cup white vinegar
  • 1 tbsp whole black peppercorns
  • 5 bay leaves
• For cooking:
  • 4 lbs chicken legs
  • 1 tbsp vegetable oil
  • 1 head garlic, minced
  • 1 cup water

Instructions

1. In a large bowl, combine soy sauce, white vinegar, black peppercorns, and bay leaves to create the marinade.
2. Add the chicken legs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight, to deepen the flavors.
3. Heat vegetable oil in a large pot over medium heat. Sauté minced garlic until golden, about 1 minute, being careful not to burn it.
4. Remove the chicken legs from the marinade (reserve the marinade) and brown them in the pot, about 3 minutes per side, to develop a rich color and texture.
5. Pour the reserved marinade and 1 cup of water into the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is tender and cooked through.
6. Uncover the pot and increase the heat to medium-high. Cook for an additional 10 minutes to reduce the sauce slightly, stirring occasionally to coat the chicken evenly.

The resulting dish boasts a perfect harmony of tangy and savory notes, with chicken so tender it practically melts in your mouth. Serve it over a bed of steamed rice to soak up the rich, flavorful sauce, or alongside a crisp, green salad for a refreshing contrast.

Malaysian Coconut Curry Chicken Legs

Yield to the allure of Malaysian Coconut Curry Chicken Legs, a dish that marries the creamy richness of coconut milk with the aromatic depth of curry spices, creating a symphony of flavors that dance on the palate. Perfect for those who cherish bold, comforting meals, this recipe promises an exotic escape to the vibrant streets of Malaysia with every bite.

Ingredients

• For the marinade:
  • 4 chicken legs
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp salt
• For the sauce:
  • 1 cup coconut milk
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 1 tbsp curry powder
  • 1 tsp sugar
  • 1/2 tsp salt

Instructions

1. In a large bowl, combine the chicken legs with curry powder, turmeric, and salt. Ensure each piece is evenly coated. Let it marinate for at least 30 minutes to absorb the flavors.
2. Heat vegetable oil in a large skillet over medium heat. Add the marinated chicken legs and sear until golden brown on all sides, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion turns translucent, about 3 minutes.
4. Stir in the curry powder, sugar, and salt, cooking for another minute to release the spices’ aromas.
5. Pour in the coconut milk, stirring well to combine with the spice mixture. Bring to a gentle simmer.
6. Return the chicken legs to the skillet, spooning the sauce over them. Cover and simmer on low heat for 25 minutes, or until the chicken is cooked through and tender.
7. For an extra layer of flavor, let the chicken rest in the sauce for 10 minutes off the heat before serving.

Rich and velvety, the sauce clings lovingly to the tender chicken, offering a perfect balance of spice and sweetness. Serve this dish over a bed of steamed jasmine rice or with crusty bread to soak up every last drop of the delectable sauce.

Sichuan Pepper Chicken Legs

Yearning for a dish that marries the bold flavors of Sichuan cuisine with the comforting familiarity of chicken? These Sichuan Pepper Chicken Legs are a masterful blend of numbing spice and succulent meat, promising an unforgettable culinary adventure.

Ingredients

• For the marinade:
  • 4 chicken legs
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp sugar
  • 1/2 tsp salt
• For the coating:
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
• For the sauce:
  • 2 tbsp vegetable oil
  • 1 tbsp Sichuan peppercorns
  • 2 dried red chilies, chopped
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp soy sauce
  • 1 tsp sugar

Instructions

1. In a large bowl, combine the chicken legs with soy sauce, Shaoxing wine, sugar, and salt. Let marinate for at least 30 minutes in the refrigerator.
2. In a separate bowl, mix cornstarch and all-purpose flour. Dredge each marinated chicken leg in the mixture, ensuring an even coat.
3. Heat vegetable oil in a deep skillet over medium-high heat (350°F). Fry the chicken legs until golden brown and crispy, about 5-6 minutes per side. Drain on paper towels.
4. In the same skillet, reduce heat to medium. Add Sichuan peppercorns, dried red chilies, garlic, and ginger. Stir-fry for 1 minute until fragrant.
5. Return the chicken legs to the skillet. Add soy sauce and sugar, tossing to coat evenly. Cook for another 2 minutes to allow the flavors to meld.

Vibrant with the signature ma-la (numbing-spicy) profile of Sichuan cuisine, these chicken legs boast a crispy exterior giving way to juicy, flavorful meat. Serve atop a bed of steamed jasmine rice to balance the heat, or alongside a crisp cucumber salad for a refreshing contrast.

Cambodian Ginger Chicken Legs

Savory and aromatic, Cambodian Ginger Chicken Legs offer a delightful fusion of sweet, spicy, and umami flavors, perfect for elevating a weeknight dinner to something truly special. This dish, with its tender chicken and bold ginger-infused sauce, is a testament to the rich culinary traditions of Cambodia.

Ingredients

• For the marinade:
  • 4 chicken legs
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
• For the sauce:
  • 1 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions

1. In a large bowl, combine the chicken legs with soy sauce, fish sauce, brown sugar, minced garlic, and minced ginger. Let marinate for at least 30 minutes, or overnight for deeper flavor.
2. Preheat your oven to 375°F (190°C). Arrange the marinated chicken legs on a baking sheet and bake for 25 minutes, or until the skin is golden and crispy.
3. While the chicken bakes, prepare the sauce by combining chicken broth, soy sauce, fish sauce, and brown sugar in a small saucepan over medium heat. Bring to a simmer.
4. In a separate bowl, mix cornstarch with water to create a slurry. Gradually whisk this into the simmering sauce until it thickens, about 2 minutes.
5. Once the chicken is done, brush each leg generously with the thickened sauce, then return to the oven for an additional 5 minutes to glaze.
6. For an extra crispy finish, broil the chicken for 1-2 minutes, watching closely to prevent burning.

Kick your culinary adventure up a notch by serving these ginger-glazed chicken legs atop a bed of jasmine rice, allowing the sauce to seep into the grains for an unforgettable meal. The chicken emerges succulent and flavorful, with a sticky, caramelized exterior that’s simply irresistible.

Laotian Basil Chicken Legs

Gracefully blending the vibrant flavors of Laos with the comforting familiarity of chicken, this dish is a testament to the beauty of Southeast Asian cuisine. The aromatic basil and succulent chicken legs come together in a harmonious dance of flavors, promising a meal that’s both exotic and heartwarming.

Ingredients

• For the marinade:
  • 4 chicken legs, skin-on
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 cloves garlic, minced
• For the sauce:
  • 1 cup chicken broth
  • 1 tbsp oyster sauce
  • 1 tsp cornstarch
  • 1 tbsp water
• For finishing:
  • 1 cup fresh basil leaves
  • 2 tbsp vegetable oil
  • 1 red chili, sliced (optional)

Instructions

1. In a large bowl, combine the chicken legs with soy sauce, fish sauce, brown sugar, and minced garlic. Let marinate for at least 30 minutes, or overnight for deeper flavor.
2. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken legs, skin-side down, and cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes.
3. Remove the chicken from the skillet and set aside. In the same skillet, add chicken broth and oyster sauce, bringing to a simmer.
4. In a small bowl, mix cornstarch with water to create a slurry. Stir into the simmering sauce to thicken, about 1 minute.
5. Return the chicken legs to the skillet, coating them in the sauce. Add fresh basil leaves and sliced chili, if using, and cook for another 2 minutes until the basil is wilted.
6. Serve the chicken legs hot, garnished with additional basil leaves. The dish is best enjoyed with steamed rice to soak up the flavorful sauce.

Keenly balanced between savory and sweet, the Laotian Basil Chicken Legs offer a crispy skin that gives way to tender, juicy meat. The basil infuses the dish with a peppery freshness, making it a standout meal that’s as visually appealing as it is delicious.

Singaporean Chili Crab Inspired Chicken Legs

Venturing into the realm of bold flavors, this dish marries the fiery zest of Singaporean chili crab with the succulent tenderness of chicken legs, creating a symphony of taste that’s both innovative and comforting.

Ingredients

• For the marinade:
  • 4 chicken legs
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
• For the sauce:
  • 1/4 cup ketchup
  • 2 tbsp chili sauce
  • 1 tbsp rice vinegar
  • 1 tsp ginger, minced
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
• For garnish:
  • 2 green onions, sliced
  • 1 tsp sesame seeds

Instructions

1. In a large bowl, combine the chicken legs with soy sauce, sesame oil, and sugar. Let marinate for at least 30 minutes to enhance flavor.
2. Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper for easy cleanup.
3. Place the marinated chicken legs on the baking sheet and bake for 25 minutes, turning halfway through, until the skin is golden and crispy.
4. While the chicken bakes, heat a saucepan over medium heat. Add ketchup, chili sauce, rice vinegar, ginger, and garlic, stirring to combine.
5. Pour in the chicken broth and bring the sauce to a simmer. Let it reduce for about 10 minutes until slightly thickened, stirring occasionally.
6. Once the chicken legs are done, brush them generously with the sauce and return to the oven for an additional 5 minutes to glaze.
7. Garnish with sliced green onions and sesame seeds before serving.

Juxtaposing the crispy exterior with the juicy interior, these chicken legs offer a delightful contrast in textures. The sauce, with its perfect balance of sweet, spicy, and tangy, clings to every bite, making it irresistible. Serve atop a bed of steamed jasmine rice to soak up every last drop of the flavorful sauce.

Burmese Tea Leaf Chicken Legs

Zesty and aromatic, Burmese Tea Leaf Chicken Legs offer a symphony of flavors that dance between earthy, tangy, and subtly sweet, making it a standout dish for those seeking to explore the rich culinary traditions of Myanmar.

Ingredients

• For the marinade:
  • 4 chicken legs
  • 2 tbsp fermented tea leaves
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tsp turmeric powder
• For the sauce:
  • 1/4 cup water
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 tsp chili flakes
• For garnish:
  • 2 tbsp chopped cilantro
  • 1 tbsp toasted sesame seeds

Instructions

1. In a large bowl, combine chicken legs with fermented tea leaves, fish sauce, lime juice, and turmeric powder. Massage the marinade into the chicken until evenly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
2. Preheat oven to 375°F (190°C). Arrange marinated chicken legs on a baking tray lined with parchment paper, ensuring they are not touching.
3. Bake in the preheated oven for 25 minutes, then flip the chicken legs and bake for an additional 20 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
4. While the chicken bakes, prepare the sauce by combining water, soy sauce, sugar, and chili flakes in a small saucepan. Simmer over medium heat for 5 minutes, stirring occasionally, until the sugar dissolves and the sauce slightly thickens.
5. Once the chicken is done, brush each leg generously with the prepared sauce, then garnish with chopped cilantro and toasted sesame seeds.

Uniquely tender and bursting with umami, these Burmese Tea Leaf Chicken Legs are best served atop a bed of steamed jasmine rice, allowing the vibrant sauce to seep into the grains for an unforgettable meal.

Bangladeshi Masala Chicken Legs

This dish, with its roots deeply embedded in the rich culinary traditions of Bangladesh, offers a symphony of flavors that are both bold and nuanced. The chicken legs, marinated in a vibrant blend of spices, are cooked to perfection, ensuring each bite is a testament to the dish’s heritage and your culinary prowess.

Ingredients

• For the marinade:
  • 4 chicken legs, skin-on
  • 1 cup plain yogurt
  • 2 tbsp garlic paste
  • 2 tbsp ginger paste
  • 1 tbsp turmeric powder
  • 1 tbsp chili powder
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1 tsp salt
• For cooking:
  • 2 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 2 green chilies, slit lengthwise
  • 1 cup water

Instructions

1. In a large bowl, combine the yogurt, garlic paste, ginger paste, turmeric powder, chili powder, coriander powder, cumin powder, and salt to create the marinade.
2. Add the chicken legs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
3. Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and green chilies, sautéing until the onions are golden brown, about 5 minutes.
4. Add the marinated chicken legs to the skillet, reserving the excess marinade. Cook the chicken on each side for 5 minutes, or until lightly browned.
5. Pour the reserved marinade and water into the skillet, bringing the mixture to a boil. Reduce the heat to low, cover, and simmer for 25 minutes, or until the chicken is cooked through and tender.
6. Uncover the skillet and increase the heat to medium-high. Cook for an additional 5 minutes, or until the sauce has thickened to your desired consistency.

Now, the chicken legs are ready to serve, boasting a tender texture and a rich, aromatic sauce that clings lovingly to each piece. For an authentic experience, pair them with steamed basmati rice or warm, flaky naan to soak up every last drop of the flavorful sauce.

Nepalese Momo Inspired Chicken Legs

Amidst the bustling flavors of global cuisine, the Nepalese momo stands out with its delicate dumpling exterior and richly spiced filling. Today, we’re taking inspiration from this Himalayan treasure to create a dish that marries the succulent juiciness of chicken legs with the aromatic depth of traditional momo spices.

Ingredients

• For the marinade:
  • 4 chicken legs, skin-on
  • 2 tbsp vegetable oil
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder
  • Salt, 1 tsp
• For the sauce:
  • 1/2 cup tomato puree
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 cup water

Instructions

1. In a large bowl, combine the chicken legs with vegetable oil, ginger paste, garlic paste, ground cumin, ground coriander, turmeric powder, chili powder, and salt. Massage the marinade into the chicken until evenly coated. Let it marinate for at least 30 minutes, or overnight for deeper flavor.
2. Preheat your oven to 375°F (190°C). Arrange the marinated chicken legs on a baking tray, ensuring they’re not touching. Bake for 25 minutes, then flip the legs and bake for another 20 minutes, or until the skin is crispy and the meat reaches an internal temperature of 165°F (74°C).
3. While the chicken bakes, prepare the sauce. In a small saucepan over medium heat, combine tomato puree, soy sauce, sesame oil, and water. Bring to a simmer, stirring occasionally, and cook for 5 minutes until slightly thickened.
4. Once the chicken is done, brush each leg generously with the sauce. Return to the oven for 5 minutes to allow the sauce to caramelize slightly.
5. Serve the chicken legs hot, drizzled with any remaining sauce. For an authentic touch, accompany with steamed rice and a side of pickled vegetables.

Momo-inspired chicken legs offer a delightful contrast between the crispy, spice-infused skin and the tender, juicy meat beneath. The sauce, with its umami-rich profile, adds a glossy finish that’s as visually appealing as it is delicious. Consider garnishing with fresh cilantro and a squeeze of lime for an extra burst of flavor.

Bhutanese Ema Datshi Chicken Legs

Whisking you away to the Himalayas, this Bhutanese Ema Datshi Chicken Legs recipe marries the fiery warmth of chili with the creamy comfort of cheese, offering a dish that’s as bold in flavor as it is in heritage.

Ingredients

• For the marinade:
  • 4 chicken legs
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp ground black pepper
• For the sauce:
  • 10 green chilies, sliced
  • 1 cup water
  • 1 cup grated cheese (traditional Bhutanese cheese or substitute with Monterey Jack)
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tomato, diced

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, coat the chicken legs with vegetable oil, salt, and black pepper. Let them marinate for at least 30 minutes to absorb the flavors.
3. Heat a skillet over medium heat and sear the chicken legs for 3 minutes on each side until golden brown. Transfer to a baking dish.
4. In the same skillet, melt butter and sauté onions and garlic until translucent, about 2 minutes.
5. Add the sliced green chilies and diced tomato to the skillet, cooking for another 3 minutes until the tomatoes soften.
6. Pour in water and bring the mixture to a simmer, allowing the flavors to meld for 5 minutes.
7. Stir in the grated cheese until the sauce becomes creamy and smooth.
8. Pour the sauce over the chicken legs in the baking dish, ensuring they’re well covered.
9. Bake in the preheated oven for 25 minutes, or until the chicken is cooked through and the sauce is bubbly.
10. Let the dish rest for 5 minutes before serving to allow the flavors to deepen.

Melding the fiery kick of chilies with the lush creaminess of cheese, these Bhutanese Ema Datshi Chicken Legs offer a symphony of textures and tastes. Serve them atop a bed of steamed red rice to soak up the vibrant sauce, or alongside crisp, fresh greens for a contrasting crunch.

Mongolian BBQ Chicken Legs

Amidst the bustling culinary landscape, Mongolian BBQ Chicken Legs stand out as a testament to the harmonious blend of bold flavors and succulent textures, offering a dish that’s as visually appealing as it is delicious.

Ingredients

• For the marinade:
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp hoisin sauce
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1/2 tsp red pepper flakes
• For the chicken:
  • 4 chicken legs
  • 1 tbsp vegetable oil
• For garnish:
  • 2 green onions, thinly sliced
  • 1 tsp sesame seeds

Instructions

1. In a large bowl, whisk together soy sauce, brown sugar, hoisin sauce, garlic, ginger, and red pepper flakes to create the marinade.
2. Add the chicken legs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (375°F to 400°F) and lightly oil the grates to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place on the grill. Discard the remaining marinade.
5. Grill the chicken legs for about 6-7 minutes per side, or until the internal temperature reaches 165°F and the skin is crispy and charred in spots.
6. Transfer the grilled chicken legs to a serving platter and garnish with sliced green onions and sesame seeds.

Finished with a glossy, caramelized exterior, these Mongolian BBQ Chicken Legs boast a perfect balance of sweet, savory, and slightly spicy notes. Serve them atop a bed of steamed jasmine rice or alongside a crisp Asian slaw for a meal that’s as vibrant as it is satisfying.

Tibetan Thukpa Inspired Chicken Legs

Radiating warmth and comfort, this dish takes inspiration from the hearty Tibetan Thukpa, transforming it into a succulent chicken leg recipe that’s both nourishing and deeply flavorful.

Ingredients

• For the marinade:
  • 4 chicken legs
  • 2 tbsp soy sauce
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • 1 tsp turmeric
  • 1 tsp salt
• For the broth:
  • 4 cups water
  • 1 onion, sliced
  • 2 carrots, sliced
  • 1 cup spinach
  • 1 tbsp vegetable oil
  • 1 tsp black pepper

Instructions

1. In a large bowl, combine chicken legs with soy sauce, ginger, garlic, turmeric, and salt. Let marinate for at least 30 minutes in the refrigerator for deeper flavor.
2. Heat vegetable oil in a large pot over medium heat. Add the marinated chicken legs and sear until golden brown, about 3 minutes per side. Tip: Ensure the pot is hot before adding chicken to prevent sticking.
3. Add sliced onion and carrots to the pot, sautéing until the onions become translucent, about 5 minutes.
4. Pour in water and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 25 minutes, or until the chicken is fully cooked. Tip: Skim off any foam that rises to the top for a clearer broth.
5. Stir in spinach and black pepper, cooking for an additional 2 minutes until the spinach wilts. Tip: Add the spinach last to retain its vibrant color and nutrients.

Offering a tender bite with a broth that’s aromatic and slightly spicy, these chicken legs are perfect served over steamed rice or with a side of crusty bread to soak up the flavorful broth.

Conclusion

We hope these 20 Spicy Chicken Leg Recipes Asian Style inspire your next kitchen adventure! Each dish offers a unique blend of flavors that promise to delight. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this roundup on Pinterest. Happy cooking!