I love making teriyaki fried chicken leg quarters for a satisfying dinner. With juicy chicken coated in a homemade teriyaki sauce, this dish is always a winner at my table, especially when I’m busy or need something everyone will enjoy.
This recipe resolves issues of dry chicken and bland flavors, offering moist, flavorful leg quarters with minimal prep and perfect for meal planning.
Sometimes, it’s hard to find a chicken recipe that balances flavor and tenderness without leaving you with dry meat. This easy teriyaki chicken leg recipe tackles that issue with an overnight marinade that infuses generous flavor deep inside, making it super scrumptious.
This recipe works because it combines frying with baking. In under an hour, you’ll have crispy, tender chicken that’s ready to impress. Plus, it’s a great option for meal prep or unexpected guests, just pop it in the oven and let the aroma fill your kitchen.
If you want more chicken ideas, check out my honey garlic chicken breast—it might become another favorite!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to soy sauce and all-purpose flour used in the preparation process.
- The recipe contains brown sugar and honey, so it is unsuitable for keto or low-carb diets.
- This recipe meets dairy-free requirements as it contains no dairy ingredients at all for flavoring.
- The recipe is nut-free, as it does not include any nuts in the list of ingredients.
- This recipe does not meet vegan needs due to the use of chicken leg quarters as the main ingredient.
Why You Will Love This Recipe
- Crispy Yet Juicy Texture The fry-then-bake technique gives teriyaki fried chicken leg quarters a crunchy outside while keeping the meat wonderfully moist inside. You won’t find dry chicken here!
- Rich, Homemade Flavor The authentic teriyaki sauce is made with quality ingredients like soy sauce and fresh ginger, ensuring a flavor that’s robust and satisfying. A traditional sauce adds depth that store-bought just can’t match.
- Simple Preparation With just a few easy steps, you can get these teriyaki chicken leg quarters marinating overnight. The hands-on time is minimal, letting you enjoy the results without a lot of fuss.
- Great for Meal Prep These leg quarters store beautifully, making them easy to reheat for busy weeknights. Just wrap them up in an airtight container, and they’ll keep in the fridge for several days!
Teriyaki Fried Chicken Leg Quarters
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Frying and Baking
- Cuisine: Asian
- Diet: Gluten-Free Option
Description
Juicy chicken coated in a homemade teriyaki sauce, this dish is always a winner at the table, especially when busy or needing something everyone will enjoy.
Ingredients
- 4 chicken leg quarters
- 1 cup soy sauce (or tamari for a gluten-free option)
- ½ cup brown sugar (packed and moist)
- 2 tablespoons rice vinegar
- 2 tablespoons honey (or agave syrup as a lower-glycemic substitute)
- 4 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- ½ cup all-purpose flour (or measure-for-measure gluten-free flour)
- 1 teaspoon black pepper
- 2 cups vegetable oil (for frying)
- Sesame seeds (for garnish)
- Green onions, chopped (for garnish)
Instructions
- In a mixing bowl, combine 1 cup of soy sauce, ½ cup of brown sugar, 2 tablespoons of rice vinegar, 2 tablespoons of honey, 4 cloves of minced garlic, 2 teaspoons of grated fresh ginger, and 1 tablespoon of sesame oil. Whisk these ingredients together until the sugar is fully dissolved, creating a flavorful marinade that will penetrate the chicken overnight.
- Place the 4 chicken leg quarters in a resealable bag or a shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish, then refrigerate for a minimum of 4 hours, but preferably overnight. This extended marination allows the flavors to deeply infuse the meat, resulting in a richer taste.
- When you’re ready to cook, remove the chicken from the marinade (remember to reserve the marinade for later use) and pat the pieces dry with paper towels. In a shallow dish, mix 2 tablespoons of cornstarch, ½ cup of all-purpose flour, and 1 teaspoon of black pepper. Dredge each chicken leg quarter in the flour mixture, ensuring an even coat, which is crucial for achieving that crunchy exterior while frying.
- Heat 2 cups of vegetable oil in a large skillet or deep pan until it reaches about 350°F. Carefully place the chicken leg quarters in the pan, skin-side down, and fry them for 5-7 minutes, or until they are golden brown. Avoid overcrowding the pan; doing so ensures that the temperature remains consistent and each piece cooks evenly.
- Once the chicken is beautifully fried, transfer it to a baking sheet lined with parchment paper. Preheat your oven to 375°F and bake the fried chicken for 25-30 minutes, or until the internal temperature reads 165°F. Baking after frying helps maintain the crispiness of the skin while ensuring the meat stays moist.
- During the last 10 minutes of baking, brush the reserved marinade over the chicken. This additional layer of flavor not only enriches the taste but also gives your teriyaki fried chicken leg quarters a wonderful glossy finish.
- After baking, remove the chicken from the oven and garnish with sesame seeds and freshly chopped green onions before serving. This final touch enhances the presentation and offers a fresh contrast to the rich flavors of the dish.
Notes
- Always use fresh, high-quality ingredients for best results, especially the soy sauce and chicken.
- For a thicker marinade, consider simmering the marinade on low heat briefly before using it.
- Ensure the chicken is thawed completely if frozen, and marinating overnight leads to the most flavorful outcome.
- When frying, monitor the oil temperature closely to avoid burning. If the oil gets too hot, the chicken may brown quickly without cooking through.
- Storing leftovers: Keep the chicken in an airtight container in the refrigerator and consume it within 3-4 days. Reheat thoroughly using an oven or microwave.
- For extra flavor and a bit of heat, you can add crushed red pepper to the marinade, or consider including a splash of mirin for authenticity in the sauce.
Nutrition
- Serving Size: 1 chicken leg quarter
- Calories: 450
- Sugar: 10g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
Ingredient Notes
- Chicken leg quarters: Look for plump, fresh leg quarters with skin on. The skin crisps up nicely during frying, giving you an appealing texture.
- Soy sauce: Use a good-quality brand to enhance umami flavor. For a gluten-free option, choose tamari instead; it provides the same savory taste.
- Brown sugar: Let it be packed and moist for the best results. It caramelizes beautifully, adding depth to teriyaki fried chicken leg quarters.
- Rice vinegar: Opt for a mild, smooth vinegar. It balances the sweetness and provides a slight tang that brightens the dish.
- Honey: A natural sweetener that adds a unique flavor. If you’re looking for a lower-glycemic option, consider agave syrup as a substitute.
- Garlic: Fresh cloves give the best flavor; mince them instead of using pre-minced. It adds a pungent kick that complements the teriyaki sauce well.
- Fresh ginger: Grated ginger provides a zesty warmth. Avoid the powdered form, as it lacks the same freshness and vibrancy.
- Sesame oil: Toasted sesame oil adds a nutty aroma. Use it sparingly; a little goes a long way in contributing to the flavor profile.
- Cornstarch: This helps achieve a crunchy texture. Make sure to coat the chicken evenly for the best crispiness when frying.
- All-purpose flour: This creates a sturdy outer layer. Gluten-free flour can replace it; just ensure it’s a measure-for-measure type for a consistent result.
- Black pepper: Freshly cracked provides a better flavor than pre-ground. It adds mild heat that enhances the overall taste.
- Vegetable oil: Choose a neutral oil with a high smoke point for frying. Canola or peanut oil work well, so the chicken cooks evenly without burning.
- Sesame seeds: For garnish, these add a touch of crunch and visual appeal. Toast them lightly for an extra layer of nuttiness.
- Green onions: Freshly chopped adds color and a mild onion flavor. Use them to brighten up your dish before serving.
Recipe Baking Tips
- If chicken skin isn’t crispy, fry for an additional 2-3 minutes at 350°F before baking, ensuring each piece is golden brown.
- When frying, avoid crowding the pan; fry 2 leg quarters at a time for 5-7 minutes to maintain oil temperature.
- For extra flavor, brush some reserved marinade onto the chicken 20 minutes into baking, which complements both taste and moisture.
- If your chicken isn’t cooking evenly, use a meat thermometer to check for 165°F; tentative pieces may need extra baking time.
- For storing leftovers, place cooked chicken in an airtight container and refrigerate for up to 3-4 days for best quality.
Serving Suggestions
Serve with steamed white rice or jasmine rice alongside sautéed bok choy. Grilled asparagus or a cucumber and tomato salad complements the main dish nicely.
Use to make teriyaki chicken sandwiches or teriyaki chicken salads. Add to lettuce wraps or stir-fried vegetables for a hearty meal.
Top with extra teriyaki sauce or a sprinkle of sesame seeds. Garnish with chopped green onions for additional flavor and freshness.
Recipe variations
- You can use boneless chicken thighs instead of leg quarters for a different texture and quicker cooking time, retaining moisture while still achieving a crispy finish.
- Add 1 tablespoon of brown mustard to the marinade for an extra tangy flavor that complements the sweetness of the teriyaki sauce beautifully and enhances the savory notes.
- Either use honey or maple syrup in the teriyaki sauce to cater to your preference, giving you a unique taste profile while still keeping everything gluten-free.
- If scaling this recipe, use 2 chicken leg quarters per person, which allows you to feed 8 with this recipe, making it ideal for gatherings or meal prep.
Save This Recipe!
How to Store?
To keep your teriyaki fried chicken leg quarters fresh and delicious, follow these storage tips:
Room Temperature: Store chicken leg quarters in an airtight container at room temperature up to 2 hours after cooking.
Refrigeration: Place chicken in an airtight container in the refrigerator up to 4 days. Reheat to a safe temperature before serving.
Freezing: Wrap leg quarters tightly in plastic wrap or aluminum foil, then place in a freezer bag up to 3 months. Thaw in the refrigerator overnight.
Other Recipes You’ll Love
- Honey Garlic Chicken Breast
- Chicken Tenders
- Crispy Baked Chicken Thighs
- Honey Soy Chicken Drumsticks
Chicken quarters include both the drumsticks and thighs, while leg quarters refer specifically to the drumsticks and thighs combined.
Add teriyaki sauce after cooking the chicken. First, cook the chicken, then add garlic and ginger before incorporating the sauce.
You need soy sauce, brown sugar, rice vinegar, honey, garlic, ginger, and sesame oil for teriyaki chicken.
Marinate chicken quarters for up to 4 hours. Overnight is okay if the marinade is not acidic.
Yes. Teriyaki sauce can be used as a marinade, basting agent, or dipping sauce in various dishes.
Add finely grated fresh ginger to teriyaki sauce. Start with 1 teaspoon per 1/4 cup to enhance the flavor.
Serve teriyaki chicken with long-grain white rice or steamed broccoli. Pair it with salads or roasted vegetables for variety.
Yes. You can add eggs to certain marinades, like the Cornell chicken marinade, for added flavor and moisture.
If you enjoyed this Teriyaki Fried Chicken Leg Quarters or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
