Panko Crusted Chicken Legs

1. 1

   Rinse the chicken legs and pat dry with paper towels.

2. 2

   In a shallow dish or plastic bag, combine the sake, 1/4 cup soy sauce, oil, ginger, garlic, and half the scallions.

3. 3

   Add the chicken legs, cover, and refrigerate for at least 2 hours.

4. 4

   Preheat oven to 350 degrees F.

5. 5

   Lightly grease a baking sheet with peanut oil.

6. 6

   Place panko bread crumbs in a large plastic or paper bag, season with salt and pepper, and shake well to combine.

7. 7

   Take 2 or 3 chicken legs at a time from the marinade and shake them in the seasoned bread crumbs until well coated.

8. 8

   Place the breaded chicken legs on a baking sheet.

9. 9

   Bake for 15 minutes, turn the pieces over, and bake for 15 minutes more or until cooked through.

10. 10

    Remove chicken to a wire rack to cool.

11. 11

    Make the sauce by whisking hoisin, chili sauce, vinegar, and remaining 1 teaspoon soy sauce together.

12. 12

    Place chicken legs in a single layer on a platter, drizzle with sauce and scatter over the crushed peanuts and remaining scallions.

13. 13

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.