Panko Crusted Chicken Legs

Ingredients

• 12  chicken legs 
• 1 tablespoon chili sauce red such as srirachi hot chili sauce
• 1 inch ginger fresh minced
• 4 cloves garlic minced
• 0.3 cup hoisin sauce 
• 6 servings kosher salt and pepper black freshly ground
• 0.3 cup soya sauce low sodium
• 2 cups panko bread crumbs 
• 0.3 cup vegetable oil; peanut oil preferred plus more for greasing baking sheet
• 1 tablespoon rice vinegar 
• 0.3 cup roasted peanuts crushed
• 0.3 cup sake 
• 4  scallions sliced thin

Equipment

• baking sheet
• paper towels
• oven
• whisk
• wire rack
• ziploc bags

Directions

1. 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.
2. Add the chicken legs, cover, and refrigerate for at least 2 hours.
3. Preheat oven to 350 degrees F.
4. Lightly grease a baking sheet with peanut oil.
5. 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.
6. Place the breaded chicken legs on a baking sheet.
7. Bake for 15 minutes, turn the pieces over, and bake for 15 minutes more or until cooked through.
8. Remove chicken to a wire rack to cool.
9. Make the sauce by whisking hoisin, chili sauce, vinegar, and remaining 1 teaspoon soy sauce together.
10. Place chicken legs in a single layer on a platter, drizzle with sauce and scatter over the crushed peanuts and remaining scallions.
11. Serve warm or at room temperature.