Panko Crusted Chicken Legs

Name: Panko Crusted Chicken Legs
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 4 to 6 servings
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

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Level: Easy
Total: 3 hr

Prep: 30 min
Inactive: 2 hr
Cook: 30 min

Yield: 4 to 6 servings

Level: Easy
Total: 3 hr

Prep: 30 min
Inactive: 2 hr
Cook: 30 min

Yield: 4 to 6 servings

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.