Ingredients
6 chicken legs, washed and patted dry with clean paper towels.
Coating
1 1/2 cups cornstarch
1 1/2 cups flour
1 tsp baking powder
1 tsp salt
1/2 tsp sugar
2 tsp pepper
1 tbsp paprika
Sauce
1/4 cup soy sauce
2.5 Tbsp brown sugar
2.5 Tbsp honey
1 Tbsp water
2 Tbsp rice wine vinegar
1/2 Tbsp minced ginger
1/2 Tbsp minced garlic
1 tsp ground black pepper
Directions
Place the salt and warm water in a large bowl and swirl to dissolve the salt. Then add the chicken pieces to the brine. Cover and refrigerate for 4 hours (or up to 12 hours). Take the chicken out of the brine and dry with paper towels. Set out to allow the skin to continue drying.
Preheat your oven or air fryer (for 5 minutes) to 375 degrees.
Combine your coating ingredients together in a bowl and mix well. Put your chicken in the bowl with the coating ingredients and coat generously. Once coated, shake the excess dry ingredients off of the chicken.
If you’re using an oven, use a sheet pan with a baking rack on it and place your chicken on it evenly spaced. If using an air fryer, cook them in batches without overcrowding. Cook for 18-20, or until there is no remaining pink inside and the outside is crispy. You can also deep fry your chicken in medium heat oil until crispy and finish off in the oven (as long as your chicken is crispy and cooked all the way through).
Sauce
In a non-stick pan or pot, combine all of your ingredients together and mix well on medium heat. Raise temperature to a slow bubble. While this is heating, mix 1 tbsp of cornstarch to just enough water to make it a paste consistency (a slurry). Taste your sauce to make sure it’s to your liking.
Slowly add your slurry while stirring your sauce until it thickens. Once thickened, turn off your heat and allow your sauce to cool, then pour it into a mixing bowl.
Once you’re finished cooking your chicken, let it sit for a few minutes (or on a drip tray if you’ve fried it), then toss it in your sauce to coat evenly and plate. Enjoy!
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