Asian Chicken Legs

Recently, my wife told me that a friend of hers had cooked some chicken legs and served them to her with rice. Apparently, she baked the pollo with some soy, Teriyaki, orange juice and garlic. It sounded pretty good but I got to thinking it needed more, both in the cooking process and ingredients involved. This is what I came up with and my wife liked it so much, she made me prepare it two nights running.

For two:

4-5 chicken legs
1 large white onion, peeled, halved and sliced (1/4 inch cut)
5 large Roma tomatoes, peeled and sliced
1 tbsp minced garlic
1 tbsp Sambal (Chinese red pepper paste)
3 oz orange juice
3 tbsp Teriyaki
3 tbsp Soy
2 tsp chicken base
1 tbsp toasted sesame oil
1 1/2 tbsp vegetable oil
1 tbsp cornstarch
garlic powder
freshly ground black pepper

Pre-heat your broiler with a rack in the middle of the stove. In a glass Pyrex pan, spread the vegetable oil on the bottom. Put in the chicken legs and dust with a light sprinkling of garlic powder and a liberal grinding of pepper. Turn the legs over a couple of times to spread the oil, then add some more pepper. Place your onions in amongst the legs, but not on top. Place pan under broiler and cook just until the skin starts to crisp a little then turn the legs and repeat. Remove pan from oven and adjust temp to 350. Drizzle a little of the Teriyaki over each leg and pour the remaining into the pan. Scatter the garlic into the pan, but not on top of the chicken. Add soy sauce, chicken base, orange juice and sesame oil in the same manner. Add the tomatoes the same way you did the onions, not on top of the chicken. Place pan in oven and cook for 25 minutes. Turn the legs, adjust heat to 380 and cook for another 25. Remove from oven, place legs, onions and tomatoes on a platter. Use a foil cover to maintain heat. Pour liquid from the baking pan into a pot, place on stove over medium high and let reduce by half. Taste and add more soy, Teriyaki or Sambal if desired. Add your cornstarch to a 1/4 cup of cold water and add to the sauce, a little at a time, while stirring. When the sauce can coat the back of a spoon it is ready. I like to serve it with white rice. Just spoon a little of the sauce on the chicken and top the rice with the onions and tomatoes and a little more of the sauce.