How to Make Delicious Pan-Fried Chicken Legs: A Step-by-Step Guide

Q: Can I marinate the chicken legs for longer than 30 minutes?
A: Yes, you can marinate them for a longer period, even overnight, for deeper flavor.

Q: Is it necessary to use reduced-salt soy sauce and oyster sauce?
A: It’s not mandatory, but using reduced-salt versions helps control the sodium content of the dish.

Q: Can I add other vegetables to this recipe?
A: Absolutely, feel free to add vegetables of your choice to personalize the dish.

Pan-Fried Chicken Legs


  • Chicken legs, 2 pieces
  • Onion, 1/3 piece
  • Reduced-salt soy sauce (Tai Tai Le brand), 2 tablespoons
  • Black pepper, 1/2 tablespoon
  • Reduced-salt oyster sauce (Tai Tai Le brand), 2 tablespoons
  • Ginger, 6 slices
  • Garlic, 3 cloves
  • Green onion, 1 segment
  • Sugar, 1 teaspoon
  1. Clean the chicken legs and remove the bones.
  2. Slice the ginger, garlic, and green onion, and chop the onion.
  3. Place the chicken legs in a large bowl and add the sliced ginger, garlic, green onion, chopped onion, black pepper, and sugar.
  4. Add reduced-salt oyster sauce.
  5. Add reduced-salt soy sauce.
  6. Mix well and marinate for 30 minutes.
  7. Heat a small amount of oil in a pan. Place the chicken skin-side down and fry until golden brown. Then, turn over and fry the other side until golden brown.
  8. Add the marinated ginger, garlic, green onions, and sauce to the pan. Cover with a lid and simmer for 2-3 minutes without adding water.
  9. Ready to serve and enjoy!
  • Calories: Information not available
  • Protein: High
  • Sodium: Reduced due to use of low-salt sauces
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