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10 chicken legs
1 teaspoon salt
1 teaspoon low sodium soy sauce
1/2 teaspoon Red chili paste
1 teaspoon white vinegar
1 teaspoon chopped garlic
1 teaspoon finely chopped green chili
1 teaspoon finely chopped celery
1 tbsp finely chopped Spring onions
4 tablespoons wheat flour
Bacon to wrap chicken legs


Combine the soy sauce, red chili paste, vinegar, garlic, celery, spring onions and green chilies. Mix well.

On each chicken leg, push the meat down to one end.

Marinate the chicken legs for at least 1/2 hour.

Remove the chicken legs from the marinade and add flour to the marinade to make a batter.Wrap each legs in bacon.

Dip the chicken legs in the batter and grill until done.