4 whole chicken legs (thigh and drumstick)
sea salt and ground pepper
1 tablespoon each sunflower oil and sesame oil
2 onions, thinly sliced
4 cloves garlic, sliced
2 whole star anise
4cm piece of fresh ginger, peeled, cut into matchsticks
3 tablespoons brown sugar
¼ cup soy sauce
2 tablespoons each rice vinegar and fish sauce
1 long red chilli, thinly sliced
½ cup water
Preheat the oven to 160°C fan bake.
Season the chicken with salt and pepper.
Heat the oils in a large ovenproof sauté pan and add the chicken, skin-side down. Cook until the skin is deeply golden, about 5 minutes. Transfer the chicken to a plate and set aside. Pour off excess oil, leaving 2 tablespoons in the pan.
Add the onions, garlic, star anise and ginger and cook over a medium heat for 5 minutes.
Add the sugar, soy sauce, vinegar, fish sauce, chilli and the water. Bring to a boil then place the chicken back in the pan, skin-side up, and spoon over some of the sauce.
Place in the oven and braise for 40 minutes, basting occasionally until the chicken is fully cooked.