Panko Crusted Chicken Legs
- 12 chicken legs
- 1/4 cup sake
- 1/4 cup low sodium soy sauce, plus 1 teaspoon
- 1/4 cup peanut oil, plus more for greasing baking sheet
- 1 (1-inch) piece fresh ginger, minced
- 4 cloves garlic, minced
- 4 scallions, sliced thin
- 2 cups panko bread crumbs
- Kosher salt and freshly ground black pepper
- 1/4 cup hoisin sauce
- 1 tablespoon red chili sauce, such as Srirachi Hot Chili Sauce
- 1 tablespoon rice vinegar
- 1/4 cup roasted peanuts, crushed
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 F.
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.
Recipe courtesy Tyler Florence
Recipe courtesy of Rachael Ray
Recipe courtesy of Emeril Lagasse