Sticky Sesame Chicken Legs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
125ml (1/2 cup) salt-reduced soy sauce125ml (1/2 cup) honey2 tsp Chinese rice wine or dry sherry2 tsp finely grated fresh ginger1 garlic clove12 chicken legs1 tbs sesame seeds
1. Combine the soy sauce, honey, rice wine, ginger and garlic in a glass or ceramic dish. Add the chicken and turn to coat. Cover and place in the fridge for 2 hours to marinate.
2. Preheat the oven to 200C. Line a large baking tray with non-stick baking paper (wax paper). Drain the chicken, reserving the marinade. Place the chicken on the lined tray.
3. Bake in oven, basting occasionally with reserved marinade for 30 minutes. Sprinkle with sesame seeds and bake for a further 10-25 minutes (depending on oven. Mine is fan forced and it took me an additional 25 to get it properly cooked)
Makes 12 legs
Freezing tip: At the end of step 3, set aside to cool completely. Arrange the chicken legs between sheets of wax paper in an airtight container. Label, date, and freeze for up to 3 months. Thaw overnight in the fridge.
Number of Servings: 12
Recipe submitted by SparkPeople user SIMONFOWLER.
2. Preheat the oven to 200C. Line a large baking tray with non-stick baking paper (wax paper). Drain the chicken, reserving the marinade. Place the chicken on the lined tray.
3. Bake in oven, basting occasionally with reserved marinade for 30 minutes. Sprinkle with sesame seeds and bake for a further 10-25 minutes (depending on oven. Mine is fan forced and it took me an additional 25 to get it properly cooked)
Makes 12 legs
Freezing tip: At the end of step 3, set aside to cool completely. Arrange the chicken legs between sheets of wax paper in an airtight container. Label, date, and freeze for up to 3 months. Thaw overnight in the fridge.
Number of Servings: 12
Recipe submitted by SparkPeople user SIMONFOWLER.
Nutritional Info Amount Per Serving
- Calories: 151.2
- Total Fat: 3.3 g
- Cholesterol: 61.8 mg
- Sodium: 418.1 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 0.2 g
- Protein: 16.3 g
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