Coconut Chicken Leg

Method

1. 01

   Step 1

   close up.

   

2. 02

   Step 2

   Prepare all the main ingredients. Clean the chicken legs, slice the onion and ginger into strips, and mix them with soy sauce, vinegar, and spices.

   

3. 03

   Step 3

   Cover with plastic wrap and marinate for 4 hours.

   

4. 04

   Step 4

   Prepare the ingredients needed for the coconut sauce.

   

5. 05

   Step 5

   Heat peanut oil to 6 % of its maximum temperature, then add breadcrumbs and fry.

   

6. 06

   Step 6

   Remove the breadcrumbs when they turn a light yellow color and set aside.

   

7. 07

   Step 7

   Stir-fry the shredded coconut and coconut flakes together in a pan.

   

8. 08

   Step 8

   Add the sweet chili sauce, turn the heat to medium and stir, then add a spoonful of water to dilute it.

   

9. 09

   Step 9

   Add the curry paste and stir constantly.

   

10. 10

    Step 10

    Cook until it turns a deep brown color, being careful to maintain a moderate consistency.

    

11. 11

    Step 11

    Add the fried breadcrumbs before taking it out of the pan.

    

12. 12

    Step 12

    The coconut sauce is now ready; set it aside in a bowl.

    

13. 13

    Step 13

    Preheat the oven to 180 °C for 10 minutes. Place the marinated chicken legs on the middle rack of the oven and bake at 180 °C 35 minutes.

    

14. 14

    Step 14

    Place the roasted chicken legs on a plate.

    

15. 15

    Step 15

    Pour coconut sauce over the plated chicken legs and garnish with cucumber, scallions, and peppers.

    

16. 16

    Step 16

    A different perspective on its charm.

    

17. 17

    Step 17

    One more.