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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By michy126
on February 18, 2012
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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.
By cystewart
SF Bay Area
on November 21, 2011
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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.
By soonamlu
on July 13, 2011
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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!
Read all 16 reviews