Sticky Sweet Chicken Legs

 
  • Cooking and Prep: 4.5 h
  • Serves: 6
  • No Allergens

I came up with this recipe one day on my quest to make a “Chinese style” dish that was kosher for Pesach. This recipe is finger-licking good. It seems to please all ages and stages. You can also use the sauce over batter-fried schnitzel. 

Ingredients (10)

Main ingredients

Start Cooking

Prepare the Sauce

  1. Heat olive oil in a sauté pan over medium heat. Add onion and sauté until lightly brown. Add garlic and mix until fragrant.

  2. Add vinegar and stir, coating the onion and garlic. Add sugar and honey and mix until smooth.

  3. Bring to a boil, and then remove from heat.

Prepare the Chicken

  1. Add raw chicken legs to a greased crock pot. Season with salt and pepper.

  2. Pour sauce on top. Cook on high for four to six hours, turning over occasionally if possible.

  3. Garnish with scallions.



 
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