Recipe courtesy of Tyler Florence
Show: Food 911
Episode: High Seas Picnic
Save Recipe Print
Total:
3 hr
Prep:
30 min
Inactive:
2 hr
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Panko-Crusted Salmon

Recipe courtesy of Ina Garten

Spicy Roasted Chicken Legs

Recipe courtesy of Ree Drummond

Baked Chicken Breasts With Parmesan Crust

Recipe courtesy of Ted Allen

All-Crust Sheet Pan Chicken Pot Pie

Recipe courtesy of Food Network Kitchen

Cauliflower Pizza Crust

Recipe courtesy of Katie Lee

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Marsala

Recipe courtesy of Tyler Florence

Pie Crust

Recipe courtesy of Alton Brown

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories