Vietnamese Chicken Leg Stir-Fry with Green Onions and Egg

1.Start by marinating the chicken legs. In a bowl, combine the fish sauce, soy sauce, sugar, black pepper, and salt. Add the chicken legs and coat them well. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.

2.Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken legs, skin side down. Sear for about 5-7 minutes until the skin is golden brown and crispy.

3.Flip the chicken legs over and reduce the heat to medium. Cover the skillet and cook for another 15-20 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Remove the chicken from the skillet and set aside.

4.In the same skillet, add the minced garlic and chopped green onions. Stir-fry for about 1-2 minutes until fragrant and the green onions are tender.

5.Push the green onions and garlic to one side of the skillet. Crack the eggs into the skillet and scramble them until fully cooked, mixing them with the green onions and garlic.

6.Return the chicken legs to the skillet, tossing everything together to combine. Cook for an additional 2-3 minutes to heat through and allow the flavors to meld.

7.Serve the chicken legs hot, garnished with extra green onions if desired.