Panko Crusted Chicken Legs
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1712
- Total Fat
- 123
- Saturated Fat
- 32
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 118
- Cholesterol
- 640
- Sodium
- 1793
- Total: 3 hr
- Prep: 30 min
- Inactive: 2 hr
- Cook: 30 min
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.