Panko Crusted Chicken Legs

Recipe Ingredients

12		Chicken legs
1/4 cup	59ml	Sake
1/4 cup	59ml	Low-sodium soy sauce - plus
1 teaspoon	5ml	Low-sodium soy sauce
1/4 cup	59ml	Peanut oil - plus
		More for greasing baking sheet
1		Fresh ginger - (abt 1") - minced
4		Garlic cloves - minced
4		Scallions - sliced thin
2 cups	292g / 10oz	Panko bread crumbs
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Hoisin sauce
1 tablespoon	15ml	Red chili sauce
		= (such as Srirachi Hot Chili Sauce)
1 tablespoon	15ml	Rice vinegar
1/4 cup	36g / 1.3oz	Roasted peanuts - crushed

Recipe Instructions

Rinse the chicken legs and pat dry with paper towels. In a shallow dish or plastic bag, combine the sake, 1/4 cup soy sauce, oil, ginger, garlic, and half the scallions. Add the chicken legs, cover, and refrigerate for at least 2 hours.

Preheat oven to 350 degrees.

Lightly grease a baking sheet with peanut oil. Place panko bread crumbs in a large plastic or paper bag, season with salt and pepper, and shake well to combine. Take 2 or 3 chicken legs at a time from the marinade and shake them in the seasoned bread crumbs until well coated.

Place the breaded chicken legs on a baking sheet. Bake for 15 minutes, turn the pieces over, and bake for 15 minutes more or until cooked through. Remove chicken to a wire rack to cool.

Make the sauce by whisking hoisin, chili sauce, vinegar, and remaining 1 teaspoon soy sauce together. Place chicken legs in a single layer on a platter, drizzle with sauce and scatter over the crushed peanuts and remaining scallions. Serve warm or at room temperature.

This recipe yields 4 to 6 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1E05) - from the TV FOOD NETWORK

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