20 Flavorful Chicken Leg Recipes Asian Inspired

Craving bold, saucy, and irresistibly tender chicken legs? Look no further! These 20 Asian-inspired recipes transform humble drumsticks and thighs into weeknight wonders—think sticky-sweet Korean glazes, fiery Thai curries, and aromatic Chinese five-spice braises. Whether you need a quick dinner fix or a slow-cooked comfort feast, these flavor-packed dishes will have your taste buds dancing. Ready to spice things up? Let’s dive in!

Korean Spicy Soy Garlic Chicken Legs

These sticky, savory-sweet chicken legs pack a punch with garlicky heat and a glossy glaze—perfect for weeknights when you crave bold flavors without the fuss.

Ingredients

• 2 lbs chicken drumsticks (about 6–8 pieces)
• 3 tbsp soy sauce
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp honey
• 1 tbsp brown sugar
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tsp black pepper
• 1 tbsp sesame seeds (for garnish)
• 2 scallions, thinly sliced (for garnish)

Instructions

1. Marinate: In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp gochujang, 1 tbsp honey, 1 tbsp brown sugar, 4 cloves minced garlic, 1 tbsp grated ginger, 1 tbsp sesame oil, 1 tbsp rice vinegar, and 1 tsp black pepper. Add chicken drumsticks, tossing to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
2. Bake: Preheat oven to 400°F. Arrange chicken on a parchment-lined baking sheet and pour any extra marinade over the top. Bake for 35–40 minutes, flipping halfway, until deeply caramelized and internal temperature reaches 165°F.
3. Garnish & serve: Sprinkle with 1 tbsp sesame seeds and sliced scallions. Let rest 5 minutes before serving.

The magic here? The gochujang’s fermented depth balances the sweet glaze, while high heat gives the skin a lacquered crunch.

Tip: For extra char, broil the chicken for 2–3 minutes at the end—just watch closely!

Thai Basil Chicken Drumsticks

These sticky-sweet drumsticks pack a punch with garlic, chili, and fresh basil—perfect for shaking up your weeknight dinner routine.

Ingredients:

• 6 chicken drumsticks (about 2 lbs)
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 3 cloves garlic, minced
• 1 red chili, thinly sliced (seeds removed for less heat)
• 1 cup fresh Thai basil leaves
• 1 tbsp vegetable oil

Instructions:

1. Preheat oven to 400°F. Pat drumsticks dry with paper towels.
2. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp fish sauce, and 1 tbsp brown sugar.
3. Heat 1 tbsp vegetable oil in an ovenproof skillet over medium-high. Sear drumsticks for 3 minutes per side until golden.
4. Add minced garlic and sliced chili to the skillet; cook for 30 seconds until fragrant. Pour sauce over drumsticks, turning to coat.
5. Transfer skillet to the oven. Bake for 20 minutes, basting halfway, until chicken reaches 165°F internally.
6. Remove from oven, stir in 1 cup Thai basil, and let wilt for 1 minute.

The basil’s peppery bite cuts through the rich glaze, making every bite bold but balanced.

Tip: No ovenproof skillet? Sear in a pan, then transfer to a lined baking sheet for roasting.

Japanese Teriyaki Chicken Legs

These sticky-sweet teriyaki chicken legs are a crowd-pleaser—easy enough for weeknights but flavorful enough to impress guests.

Ingredients:

• 4 chicken legs (drumsticks and thighs attached)
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp brown sugar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp vegetable oil
• 1 tbsp toasted sesame seeds (for garnish)
• 2 sliced green onions (for garnish)

Instructions:

1. In a bowl, whisk together 1/4 cup soy sauce, 1/4 cup mirin, 2 tbsp brown sugar, 1 tbsp honey, 2 cloves minced garlic, and 1 tsp grated ginger to make the teriyaki sauce.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add chicken legs and sear for 3–4 minutes per side until golden brown.
3. Pour the teriyaki sauce over the chicken, reduce heat to medium-low, and simmer uncovered for 20–25 minutes, flipping halfway, until the sauce thickens and coats the chicken.
4. Garnish with 1 tbsp sesame seeds and sliced green onions before serving.

The magic here? The glaze caramelizes into a glossy, finger-licking sauce that clings perfectly to juicy chicken.

Tip: For extra crispiness, broil the chicken for 2–3 minutes after simmering—just watch closely to avoid burning!

Chinese Five-Spice Roasted Chicken Legs

These sticky-sweet, aromatic chicken legs are a weeknight hero—just toss them with pantry staples and let the oven do the work.

Ingredients

• 4 chicken legs (thighs and drumsticks attached)
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp olive oil
• 2 tsp Chinese five-spice powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil.
2. In a large bowl, whisk together 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp olive oil, 2 tsp five-spice powder, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken legs and toss to coat evenly.
3. Arrange chicken skin-side up on the baking sheet. Roast for 35–40 minutes, basting halfway with pan juices, until deeply caramelized and internal temperature reaches 165°F.

The magic here? Five-spice powder’s warm licorice notes balance the honey’s richness—no marinating required for big flavor.

Tip: For extra crispiness, broil for 2–3 minutes at the end, watching closely to prevent burning.

Vietnamese Lemongrass Grilled Chicken Legs

These juicy, fragrant chicken legs pack a punch of bright lemongrass and savory-sweet marinade—perfect for your next backyard BBQ or weeknight dinner.

Ingredients:

• 4 chicken legs (thigh-drumstick attached)
• 3 tbsp finely minced lemongrass (tender white parts only)
• 2 tbsp fish sauce
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp ground black pepper

Instructions:

1. In a bowl, whisk together 3 tbsp lemongrass, 2 tbsp fish sauce, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp vegetable oil, 2 cloves minced garlic, and 1 tsp black pepper.
2. Pat chicken legs dry, then coat evenly with the marinade. Cover and refrigerate for at least 1 hour (or up to overnight).
3. Preheat grill to medium-high (about 400°F). Grill chicken legs for 6–7 minutes per side, basting occasionally with leftover marinade, until charred and internal temperature reaches 165°F.
4. Let rest for 5 minutes before serving.

The magic here? The lemongrass caramelizes into a crispy, aromatic crust while keeping the meat unbelievably tender.

Tip: For extra flavor, bruise the leftover lemongrass stalks and toss them onto the grill coals while cooking.

Indian Tandoori Chicken Legs

These smoky, juicy tandoori chicken legs are marinated in yogurt and spices, then roasted to perfection—no fancy equipment needed!

Ingredients:

• 4 chicken legs (drumstick and thigh attached)
• 1 cup plain whole-milk yogurt
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp tandoori masala spice blend
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated

Instructions:

1. In a bowl, whisk together 1 cup yogurt, 2 tbsp lemon juice, 2 tbsp olive oil, 2 tbsp tandoori masala, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, 2 minced garlic cloves, and grated ginger until smooth.
2. Pat chicken legs dry, then coat evenly with the marinade. Cover and refrigerate for at least 4 hours (or overnight for deeper flavor).
3. Preheat oven to 425°F. Arrange chicken on a wire rack set over a baking sheet (for crispier skin).
4. Roast for 35–40 minutes, flipping halfway, until internal temperature reaches 165°F and edges are slightly charred. Broil for 2–3 minutes for extra color if desired.

The yogurt marinade tenderizes the chicken while creating a bold, caramelized crust—no grill required! Serve with cooling raita or lime wedges.

Tip: For grill-style char, sear the marinated legs in a hot cast-iron skillet for 2 minutes per side before roasting.

Filipino Adobo Chicken Legs

This tangy, garlicky adobo is the ultimate comfort food—tender chicken legs braised in a savory-sweet sauce that’s downright addictive.

Ingredients:

• 4 chicken legs (drumsticks and thighs attached)
• 1/2 cup soy sauce
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 8 garlic cloves, smashed
• 1 tsp whole black peppercorns
• 3 bay leaves
• 1 tbsp brown sugar
• 1 tbsp neutral oil (like canola)

Instructions:

1. In a large pot or Dutch oven, heat 1 tbsp neutral oil over medium-high. Sear chicken legs skin-side down for 5 minutes until golden, then flip and sear 3 more minutes. Transfer to a plate.
2. Add 8 garlic cloves to the pot and sauté 1 minute until fragrant. Pour in 1/2 cup soy sauce, 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp peppercorns, 3 bay leaves, and 1 tbsp brown sugar. Stir to dissolve sugar.
3. Return chicken to the pot, skin-side up. Bring to a boil, then reduce heat to low. Cover and simmer 35 minutes, basting occasionally.
4. Uncover, increase heat to medium, and cook 10 more minutes to thicken the sauce. Serve over rice, spooning extra sauce on top.

The magic here? The vinegar mellows as it cooks, leaving behind a rich, balanced sauce that clings to every bite.

Tip: For extra depth, let the adobo sit overnight—the flavors deepen beautifully!

Indonesian Satay Chicken Legs

These juicy, charred chicken legs are slathered in a sweet-savory peanut sauce that’s downright addictive—perfect for your next backyard BBQ or weeknight dinner twist.

Ingredients

• 4 chicken legs (thighs and drumsticks attached)
• 1/4 cup creamy peanut butter
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp vegetable oil

Instructions

1. In a bowl, whisk together 1/4 cup peanut butter, 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp lime juice, 2 cloves minced garlic, 1 tsp coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using) until smooth.
2. Coat chicken legs evenly with the marinade, cover, and refrigerate for at least 1 hour (or up to 4 hours).
3. Heat 2 tbsp vegetable oil in a grill pan or skillet over medium-high. Cook chicken legs for 6–8 minutes per side, basting with leftover marinade, until charred and internal temp reaches 165°F.

The magic here? The marinade doubles as a glaze, creating caramelized edges and tender meat with every bite. Serve with steamed rice and extra sauce for dipping!

Tip: For extra smokiness, grill over medium coals instead of stovetop—just watch for flare-ups from the honey.

Malaysian Curry Chicken Legs

This fragrant, coconut-rich curry is a weeknight winner—bold flavors with minimal fuss, just the way we like it!

Ingredients

• 4 chicken legs (thighs and drumsticks attached)
• 2 tbsp vegetable oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp Malaysian curry powder (or standard curry powder)
• 1 tsp ground turmeric
• 1 (13.5 oz) can coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 tsp salt
• 1 stalk lemongrass, bruised (optional but recommended)

Instructions

1. Heat vegetable oil in a deep skillet over medium-high. Sear chicken legs skin-side down for 5 minutes until golden, then flip and cook 3 more minutes. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, ginger, curry powder, and turmeric; stir 1 minute until fragrant.
3. Pour in coconut milk, chicken broth, fish sauce, brown sugar, and salt. Add lemongrass (if using) and return chicken to the skillet. Simmer uncovered for 25 minutes, spooning sauce over chicken occasionally, until meat reaches 165°F internally.
4. Discard lemongrass. Serve chicken with sauce ladled over steamed rice.

The magic here? The curry powder toasts right in the pan, deepening its aroma without overpowering the coconut milk’s creaminess.

Tip: For extra depth, swap 1/4 cup broth with 2 tbsp tamarind paste—it’ll add a tangy kick!

Singaporean Hainanese Chicken Legs

This tender, fragrant chicken dish is a weeknight winner—simple enough for beginners but packed with Southeast Asian flavor.

Ingredients

• 4 chicken legs (thighs and drumsticks attached)
• 4 cups water
• 1 tbsp grated ginger
• 3 garlic cloves, smashed
• 1 tbsp sesame oil
• 1 tsp salt
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 green onions, sliced
• 1 cucumber, thinly sliced (for serving)

Instructions

1. In a deep pot, combine chicken legs, water, ginger, and garlic. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 25 minutes.
2. Remove chicken and set aside. Reserve 1/2 cup of the broth. In a small bowl, whisk together sesame oil, salt, soy sauce, sugar, and the reserved broth to make a sauce.
3. Brush chicken legs generously with the sauce. Heat a grill pan over medium-high and sear chicken for 2 minutes per side until lightly charred.
4. Garnish with green onions and serve with cucumber slices. Drizzle remaining sauce over the top.

The magic here? Poaching keeps the chicken impossibly juicy, while the quick sear adds smoky depth.

Tip: For extra flavor, steep a star anise pod in the poaching broth—just fish it out before serving!

Cambodian Ginger Chicken Legs

These sticky-sweet ginger chicken legs are packed with bold, aromatic flavors—perfect for a weeknight dinner that feels anything but ordinary.

Ingredients:

• 4 chicken legs (thighs and drumsticks attached)
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp honey
• 1 tbsp vegetable oil
• 1 tbsp minced fresh ginger
• 3 garlic cloves, minced
• 1/2 tsp black pepper
• 1/4 cup water
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 2 tbsp honey, 1 tbsp vegetable oil, 1 tbsp ginger, 3 minced garlic cloves, and 1/2 tsp black pepper. Add chicken legs and toss to coat. Let marinate for 15 minutes (or up to 2 hours).
2. Heat a large skillet over medium-high. Add chicken legs (reserve marinade) and sear for 3 minutes per side until browned. Pour in reserved marinade and 1/4 cup water, scraping up any browned bits.
3. Reduce heat to medium-low, cover, and simmer for 25 minutes, flipping halfway, until chicken is cooked through and sauce thickens slightly.
4. Uncover, increase heat to medium, and cook for 3 more minutes to caramelize the glaze. Garnish with green onions.

The magic here? The ginger and honey create a glossy, finger-licking glaze that clings to every bite. Serve with steamed rice to soak up the extra sauce.

Tip: For extra ginger kick, grate a little extra over the chicken just before serving.

Laotian Sticky Rice Chicken Legs

These sticky, savory-sweet chicken legs are marinated in a bold Lao-inspired glaze and roasted until caramelized—perfect for hands-on eating with a side of steamed rice.

Ingredients:

• 4 chicken legs (thighs and drumsticks attached)
• 1/4 cup soy sauce
• 3 tbsp honey
• 2 tbsp fish sauce
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp black pepper
• 1 tbsp vegetable oil
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. In a bowl, whisk together 1/4 cup soy sauce, 3 tbsp honey, 2 tbsp fish sauce, 4 minced garlic cloves, 1 tbsp grated ginger, and 1 tsp black pepper.
2. Place chicken legs in a resealable bag or shallow dish and pour the marinade over them. Massage to coat, then refrigerate for at least 2 hours (or overnight for deeper flavor).
3. Preheat oven to 400°F. Heat 1 tbsp vegetable oil in a large ovenproof skillet over medium-high. Remove chicken from marinade (reserve marinade) and sear for 3 minutes per side until browned.
4. Pour reserved marinade over the chicken, then transfer the skillet to the oven. Bake for 25 minutes, basting halfway, until the glaze is sticky and the chicken reaches 165°F internally.
5. Garnish with 1/4 cup chopped cilantro and serve hot.

The magic here? The glaze reduces to a glossy, finger-licking sauce that clings to every nook of the chicken—no extra thickeners needed.

Tip: For extra crispiness, broil the chicken for the last 2–3 minutes, watching closely to prevent burning.

Burmese Coconut Chicken Legs

These tender, aromatic chicken legs simmered in creamy coconut milk and warm spices will transport your taste buds straight to Myanmar—no passport required!

Ingredients:

• 4 chicken legs (thigh-drumstick attached)
• 1 tbsp vegetable oil
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground turmeric
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp vegetable oil in a deep skillet over medium-high. Sear chicken legs skin-side down for 5 minutes until golden, then flip and cook 3 more minutes. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, ginger, 1 tsp turmeric, 1 tsp paprika, and 1/2 tsp cayenne (if using). Cook 1 minute until fragrant.
3. Pour in coconut milk, stirring to scrape up browned bits. Stir in 1 tbsp fish sauce, 1 tsp brown sugar, and 1/2 tsp salt. Return chicken to skillet, coating with sauce.
4. Reduce heat to low, cover, and simmer for 35 minutes until chicken is fall-off-the-bone tender. Uncover and cook 5 more minutes to slightly thicken the sauce.
5. Garnish with cilantro and serve over rice. The magic here? The coconut milk mellows the spices into a velvety sauce that clings perfectly to every bite.

Tip: For extra depth, toast whole spices like cumin or coriander seeds with the onions before grinding them lightly.

Taiwanese Three-Cup Chicken Legs

This sticky, aromatic dish gets its name from the trio of key ingredients—soy sauce, sesame oil, and rice wine—that create a rich, savory-sweet glaze.

Ingredients:

• 2 lbs chicken legs (thighs and drumsticks)
• 1/4 cup soy sauce
• 1/4 cup rice wine (or dry sherry)
• 2 tbsp sesame oil
• 2 tbsp neutral oil (like vegetable or canola)
• 10–12 garlic cloves, lightly smashed
• 1-inch knob ginger, sliced into coins
• 1 tbsp brown sugar
• 1 cup fresh Thai basil leaves (or regular basil in a pinch)
• 2 dried red chilies (optional)

Instructions:

1. Heat 2 tbsp neutral oil in a heavy skillet or Dutch oven over medium-high. Add chicken legs skin-side down and sear 5–6 minutes per side until golden. Transfer to a plate.
2. In the same pan, sauté 10–12 garlic cloves, ginger slices, and 2 dried chilies (if using) for 1 minute until fragrant.
3. Return chicken to the pan. Pour in 1/4 cup soy sauce, 1/4 cup rice wine, 2 tbsp sesame oil, and 1 tbsp brown sugar. Stir to coat, then simmer uncovered 20–25 minutes, turning chicken occasionally, until sauce reduces to a glossy coat and meat reaches 165°F.
4. Off heat, fold in 1 cup basil leaves until just wilted.

The magic here is in the reduction—the sauce clings to every nook of the chicken, with the basil adding a fresh, peppery finish.

Tip: For extra caramelization, broil the chicken for 2–3 minutes after reducing the sauce.

Hong Kong Style Honey Soy Chicken Legs

These sticky-sweet chicken legs are a crowd-pleaser, with a glossy glaze that caramelizes beautifully in the oven—perfect for weeknights when you crave takeout flavors at home.

Ingredients

• 4 chicken legs (drumstick and thigh attached)
• 3 tbsp honey
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 1 tbsp vegetable oil

Instructions

1. Preheat oven to 400°F. Pat chicken legs dry with paper towels.
2. In a small bowl, whisk together 3 tbsp honey, 3 tbsp soy sauce, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp grated ginger, and 1/2 tsp black pepper.
3. Heat 1 tbsp vegetable oil in an ovenproof skillet over medium-high. Sear chicken legs, skin-side down, for 5 minutes until golden. Flip and cook 2 minutes more.
4. Pour sauce over chicken, turning to coat. Transfer skillet to oven and bake for 25 minutes, basting halfway, until glaze is sticky and internal temperature reaches 165°F.

The magic here? The honey soy glaze reduces into a lacquered coating that clings to every nook of the chicken—no cornstarch slurry needed!

Tip: For extra crispiness, broil for the last 2 minutes, watching closely to prevent burning.

Shanghai Braised Chicken Legs

These tender, soy-glazed chicken legs are a one-pot wonder—sweet, savory, and fall-off-the-bone delicious with minimal fuss.

Ingredients

• 4 chicken legs (thighs and drumsticks attached)
• 2 tbsp vegetable oil
• 3 tbsp soy sauce
• 2 tbsp dark soy sauce
• 3 tbsp Shaoxing wine (or dry sherry)
• 2 tbsp brown sugar
• 1-inch ginger, sliced into coins
• 2 garlic cloves, smashed
• 1 star anise pod
• 1 cup water
• 2 green onions, sliced (for garnish)

Instructions

1. Heat 2 tbsp vegetable oil in a deep skillet over medium-high. Pat dry the chicken legs and sear skin-side down for 5 minutes until golden. Flip and sear 3 minutes more. Transfer to a plate.
2. Reduce heat to medium. Add 1-inch ginger, 2 garlic cloves, and 1 star anise pod; stir 30 seconds until fragrant. Pour in 3 tbsp soy sauce, 2 tbsp dark soy sauce, 3 tbsp Shaoxing wine, and 2 tbsp brown sugar, scraping up browned bits.
3. Return chicken to the skillet, skin-side up. Add 1 cup water—it should come halfway up the chicken. Simmer covered for 30 minutes, then uncover and cook 15 minutes until sauce thickens and chicken is tender.
4. Garnish with sliced green onions. Serve over rice, spooning extra glaze on top.

The magic here? The dark soy sauce gives the chicken a glossy mahogany hue while the star anise adds a subtle licorice warmth.

Tip: For extra caramelization, broil the chicken for 2–3 minutes after braising.

Korean Fried Chicken Legs

These sticky, crunchy Korean fried chicken legs pack a punch of sweet-spicy flavor and stay impossibly crispy—even after drenching them in sauce!

Ingredients

• 4 lbs chicken drumsticks
• 1 cup cornstarch
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups vegetable oil (for frying)
• 1/3 cup gochujang (Korean chili paste)
• 1/4 cup honey
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp toasted sesame seeds (for garnish)

Instructions

1. Prep chicken: Pat drumsticks dry with paper towels. In a bowl, toss chicken with 1 cup cornstarch, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Fry: Heat 2 cups vegetable oil in a deep pot to 350°F. Fry drumsticks in batches for 12–14 minutes, turning occasionally, until golden and internal temp reaches 165°F. Drain on a wire rack.
3. Make sauce: In a saucepan over medium heat, whisk 1/3 cup gochujang, 1/4 cup honey, 2 tbsp soy sauce, 2 tbsp rice vinegar, and minced garlic. Simmer for 3 minutes until glossy.
4. Toss & serve: Drizzle sauce over fried drumsticks, tossing gently to coat. Sprinkle with 1 tbsp sesame seeds.

The magic here? A cornstarch coating fries up extra shatter-crisp, while the gochujang sauce clings perfectly without turning soggy.

Tip: For extra crunch, double-fry the chicken: Fry once at 325°F for 10 minutes, rest 5 minutes, then fry again at 375°F for 3 minutes.

Thai Green Curry Chicken Legs

These tender chicken legs simmered in a fragrant green curry sauce are a weeknight winner—packed with bold flavors but simple enough for any home cook.

Ingredients

• 4 chicken legs (thighs and drumsticks attached)
• 1 tbsp vegetable oil
• 3 tbsp Thai green curry paste
• 1 (13.5 oz) can coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup fresh basil leaves
• Cooked jasmine rice (for serving)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Sear chicken legs skin-side down for 5 minutes until golden, then flip and cook 3 more minutes. Transfer to a plate.
2. Reduce heat to medium. Add 3 tbsp green curry paste and cook 1 minute, stirring. Pour in coconut milk, 1 cup chicken broth, 1 tbsp fish sauce, and 1 tbsp brown sugar, scraping up browned bits.
3. Return chicken to the skillet, cover, and simmer 25 minutes. Add bell pepper and cook 5 more minutes until chicken is tender.
4. Stir in basil leaves just before serving. Spoon over rice.

The magic here? The chicken stays juicy while soaking up the curry’s spicy-sweet depth—no fancy techniques required.

Tip: For extra richness, swap half the broth with coconut cream.

Japanese Miso Glazed Chicken Legs

Sweet, savory, and packed with umami, these sticky miso-glazed chicken legs are a weeknight hero—ready in under an hour with minimal fuss.

Ingredients

• 4 chicken legs (thighs and drumsticks attached)
• 3 tbsp white miso paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 1 tbsp toasted sesame oil
• 1 tsp garlic powder
• 1 tbsp sesame seeds (for garnish)
• 2 scallions, thinly sliced (for garnish)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil.
2. In a bowl, whisk together 3 tbsp white miso paste, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, 1 tbsp sesame oil, and 1 tsp garlic powder until smooth.
3. Pat chicken legs dry, then coat evenly with the miso mixture. Arrange skin-side up on the baking sheet.
4. Bake for 35–40 minutes, basting with pan juices halfway through, until the skin is caramelized and the internal temperature reaches 165°F.
5. Sprinkle with 1 tbsp sesame seeds and sliced scallions before serving.

The glaze transforms into a glossy, crackly crust while keeping the meat underneath juicy—no marinating required!

Tip: For extra crispiness, broil for the last 2–3 minutes (watch closely to avoid burning).

Chinese Black Bean Sauce Chicken Legs

These juicy chicken legs get a bold, savory kick from fermented black bean sauce—a pantry staple that adds deep umami flavor with minimal effort.

Ingredients:

• 4 chicken legs (thigh-drumstick attached)
• 2 tbsp fermented black beans, rinsed and roughly chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes
• 1 tbsp vegetable oil
• 2 scallions, thinly sliced (for garnish)

Instructions:

1. Pat chicken legs dry with paper towels. Heat vegetable oil in a large skillet over medium-high. Sear chicken, skin-side down, for 5 minutes until golden. Flip and cook 3 minutes more. Transfer to a plate.
2. In the same skillet, add minced garlic, ginger, and black beans. Cook for 30 seconds until fragrant. Stir in soy sauce, oyster sauce, brown sugar, and red pepper flakes.
3. Return chicken to the skillet, coating with sauce. Reduce heat to low, cover, and simmer for 25 minutes until chicken reaches 165°F internally, basting halfway.
4. Uncover, increase heat to medium, and cook 2–3 minutes to thicken the sauce. Garnish with scallions.

The magic here? Fermented black beans transform into a glossy, salty-sweet glaze that clings to every crevice of the chicken. Serve with steamed rice to soak up every drop.

Tip: For extra depth, mash half the black beans into a paste before adding to the skillet.

Conclusion

With so many delicious Asian-inspired chicken leg recipes to choose from, there’s something here for every home cook to love! Whether you’re craving sticky-sweet, spicy, or savory flavors, these dishes are sure to impress. Give them a try, then let us know which one’s your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty meals too!