Cantonese Chicken Legs Recipe
This popular dish from the Guangdong province of China is a staple in many Chinese restaurants and is loved by people all over the world. Our recipe uses tender chicken legs marinated in a mixture of soy sauce, oyster sauce, and sesame oil, then stir-fried with crispy vegetables and served with steamed rice. It's sure to become a new favorite in your household!
Equipment
- Large bowl for marinating chicken legs
- Small bowl for mixing cornstarch and water
- Wok or large skillet for stir-frying
- Steamer basket for steaming rice
- Wooden spoon or silicone spatula for stirring
- Measuring cups and spoons
Ingredients
- 4-6 bone-in skin-on chicken legs drumstick and thigh together, ideally
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons sesame oil
- 2 cloves garlic minced
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 cup chopped scallions
- 1/4 cup sliced red bell pepper
- 1/4 cup sliced carrots
- Salt and pepper to taste
- Cooking oil for stir-frying
- Steamed rice for serving optional
Instructions
- In a large bowl, whisk together soy sauce, oyster sauce, sesame oil, garlic, and ginger. Add the chicken legs, toss to coat evenly, and massage until well combined. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- In a small bowl, mix together cornstarch and water until smooth. Set aside.
- Heat about 2 tablespoons of oil in a wok or large skillet over medium-high heat. Remove the chicken legs from the marinade, letting any excess liquid drip off. Stir-fry the chicken until browned and cooked through, about 8-10 minutes per side. Remove from the wok and set aside.
- In the same wok, add another 1-2 tablespoons of oil if necessary. Stir-fry the chopped scallions, sliced red bell pepper, and sliced carrots for about 3-4 minutes, or until they start to soften.
- Pour the cornstarch mixture into the wok and stir constantly until it thickens, about 2-3 minutes. Season with salt and pepper to taste.
- Return the chicken legs to the wok and stir to combine with the vegetables and sauce. Cook for another minute before serving.
- Serve hot over steamed rice, if desired. Enjoy!
Notes
Portions:
This recipe serves 4-6 people, depending on serving size. Nutritional Facts:
Per serving (based on 4 servings):
This recipe serves 4-6 people, depending on serving size. Nutritional Facts:
Per serving (based on 4 servings):
- Calories 420
- Protein 39g
- Fat 24g
- Saturated fat 8g
- Carbohydrates 26g
- Fiber 2g
- Sugar 4g
- Sodium 400mg.