Chili Crisp Chicken Confit

Ingredients

• 4 Chicken Leg (skin on)
• 1 Kosher Salt (to taste)
• 2 cups Chili Crisp
• 2 cups Vegetable Oil (neutral oil)
• 6 Scallion (2 fresh; 4 green tops thinly sliced on a bias for serving)
• 1 Ginger (2-inch piece cut into 3; 1 tbsp grated)
• 6 Garlic (5 whole cloves; 1 tbsp grated)
• 1 tbsp Sesame Oil (toasted)
• ½ cup Soy Sauce
• ½ cup Brown Sugar
• ½ cup Honey
• 2 tbsp Rice Wine (Shaoxing cooking wine)
• 1 tbsp Chinese Black Vinegar
• 4 cups White Rice (cooked)

Instructions

1. 1

   Preheat your oven to 275°F (135°C).

2. 2

   Season the skin-on chicken legs generously with kosher salt to taste.

3. 3

   Place the chicken legs in a large, oven-safe pan. Pour over the chili crisp and neutral oil until the chicken is mostly submerged.

4. 4

   Add 2 whole scallions, the 2-inch ginger pieces, and 5 whole garlic cloves to the oil.

5. 5

   Bake in the preheated oven for 2 ½ hours until the chicken is extremely tender.

6. 6

   While the chicken is cooking, prepare the sweet and sticky sauce. In a small saucepan, heat the toasted sesame oil over medium heat. Add the 1 tbsp of grated ginger and 1 tbsp of grated garlic and sauté until fragrant.

7. 7

   Whisk in the soy sauce, brown sugar, honey, Shaoxing wine, and Chinese black vinegar. Simmer the mixture until it reduces into a thick, syrupy glaze.

8. 8

   Once the chicken is finished baking, remove it from the oil. In a separate hot oiled pan, sear the chicken legs skin-side down for 30-60 seconds to crisp the skin.

9. 9

   Serve the chicken legs over a bed of cooked rice. Drizzle with the sweet glaze and garnish with the thinly sliced green scallion tops.