4 chicken whole legs – deboned and trimmed off excess fat and make incision into the thicker part of the meat
1 tsp salt and pepper
1 tbsp corn flour
Sauce Ingredients (combined together)
2 tbsp each – mirin, oyster sauce, honey
1 tbsp soy sauce
1 tbsp abalone sauce
Juice of 1 lime
3 small rock sugar
1 tsp shaoxing jiu/hua tiao jiu
3 cloves garlic – minced
1 tbsp corn flour (mixed with 3 tbsp water)
1) In a big bowl, season chicken with salt, pepper, eggs and corn flour for 30 minutes.
2) Heat oil in a pan and lower heat to medium and grill the chicken skin side down for about 2-3 minutes. When the skin turns golden , flip the chicken, turn the heat off after 3 minutes and pat off excess oil with a paper towel. Cut the chicken and arrange on serving plate.
3) Put the sauce mixture in a saucepan and bring to boil. Once it boils, lower heat and thicken with cornstarch. Pour the sauce over the chicken pieces. Serve hot.