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RINSE and clean the red chilli pepper. Remove all of its seeds and finely slice and transfer the slices to a bowl. PRESS the two cloves of garlic into the bowl.
Add ketjap manis, garlic powder, some freshly ground pepper and a squeeze of honey to the bowl. Thoroughly mix together, and taste to see if you like it.
Add more ketjap manis (or less red chilli pepper) if you want to turn down the heat a bit. PLACE the chicken legs in a sealable airtight bag or container.
POUR the mixture all over the chicken. Close up the bag and coat the chicken legs by moving them around in the bag or container trough the mixture.
PLACE in your refrigerator for at least 1 hour, or preferably overnight. We did the latter, this is because the sauce will marinate the chicken legs better when it's given more time.
PRE-HEAT the oven to a temperature of 230 degrees Celsius or 450 degrees Fahrenheit. POUR all of the contents from the bag (or container) into a baking tray.
Sidenote: if you're going to cook these on the barbeque, be sure to add a little bowl of water to keep the chicken tender. Another way is to wrap them in tin foil.
There's no need to grease with butter of line the baking tray with greaseproof paper. Keep in mind that the baking tray should be at least as large as the chicken legs combined, which basically means that it should be quite small for 3 chicken legs.
If you don't have a smaller baking tray, you can add a little bit more soy sauce. Cook the chicken legs in the oven for about 30 to 35 minutes, or until golden brown.
Turn regularly to prevent burning and to evenly bake the legs. You can baste the chicken legs with the sauce while baking. REMOVE from the oven when the chicken legs are fully cooked and have a nice golden brown look to them.
Add some sesame seeds and fresh finely chopped chives for extra flavour. Bon appetite!