Panko Crusted Chicken Legs

Total Time:
3 hr
Prep:
30 min
Inactive:
2 hr
Cook:
30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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
Directions

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.


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    Thanks for the tips cystewart. I didn't have sake or chinese cooking wine, so I used rice wine instead. I made a couple of other adjustments to the recipe too. I skipped on the scallions, ginger, and salt. The soy sauce provided more than enough salt, and I used a little bit of ground ginger instead. I also added some minced onion to the panko mix which added some great flavor. The egg wash definitely came in handy. My first wing looked so naked, but with the egg wash, the rest of my wings came out beautiful. I followed the advice on baking temp and time. They came out perfect.
    I didn't have sake so used Chinese cooking wine instead in the marinade--also skipped the scallions and ginger. Marinated for 2 hours. Found that I needed to use an egg wash to get the panko crumbs to stick well to the chicken. Based on some reviews, I raised the baking temp to 400 and 20 minutes on each side. We all liked this dish a lot--had a lot of flavor. I might have been too heavy handed with the salt when mixing it with the panko--not sure how much I added...a couple of pinches or so. We didn't use a dipping sauce. Don't think it needs it. I did add some chili powder to the panko mix, and will use more next time (maybe a little more than 1 Tbsp.. Served with steamed rice and vegetables. Will keep this recipe in the rotation and may try it with pork cutlets next time. 
    I love this recipe! I've made it several times for my 9 year old son and my hubby and they love it. I tweak the recipe and use boneless chicken thighs or chicken breasts, so it is easier and faster to cook. Then I fork the meat to let the marinade soak in. Then I skip the extra sauce since it already has a lot of flavor. We use a GF Grill, so there's no problem with the cooking time. I love Tyler Florence!
    Unfortunately I was completely dissapointed. The chicken tasted like the frozen TV dinners from the 70's. After the stated 15 minutes they looked barely warmed and that was with a 375 degree oven since I was also trying out another chicken recipe. After a total of 50 minutes the legs looked only tan and weren't the least bit crispy. They were also tasteless which was real dissapointing since the marinade looked and smelled so good. I had even marinated it for 4 hrs vs.the stated 2 hrs. Needless to say I won't be fixing this one again for my family.
     

     
    I had a major issue with the temp of the oven and the timing. I turned up the oven to 400 and the cooking time ended up being more like 20 min. on each side. But overall the recipe was easy to follow and tasted pretty good.
    I really liked the fact that this recipe incorporated Asian flavors like garlic and ginger, which gave it a really light taste to the meal. This was an incredibly simple recipe to follow.
    This recipe took a lot of prep time and the taste was not good at all. Even the dog wasn't crazy about it.
     

     
    If you do end up trying it, cooking time was WAY off - 15 min on each side at 350 was more like 45 minutes, and I turned up the heat the last 20 minutes or so.
    I used chicken thighs instead -- maybe that made a big difference... probably won't do it again. Perhaps not worth the time and ingredients.
    I made this chicken for a potluck and 5 people had to have the recipe. They all loved it. My family absolutely loved it too. It was super easy and super good.
    This recipe should definatly use low-sodium soy sauce. It was way too salty for our family.
    This was a wonderful surprise. Great flavor and taste. Very moist and delicious! Everyone wanted more. I marinated the chicken overnight. YUM YUM Easy too
    Made this for a party, it was a hit! I have also made these for a quick dinner, great for my daughters game nights! Even used this recipe for pork chops one night. Turned out great!
    Great!!!!
    I believe that the tempature should be higher as the skin was not crisp. This was a disappointment. This would probably still be good without the skin and save on the fat and calories.
    The panko chicken was great! Used whole, natural chicken rather than legs, so took little longer, but had great overall flavor and variety. Making it was easy and without much mess.
    I fixed this dish for dinner and my family loved it. I had no saki,and used white wine instead with excellent results. Thank you Tyler for introducing me to panko bread crumbs. They are delicious!
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