Panko Crusted Chicken Legs
Panko Crusted Chicken Legs might be just the main course you are searching for. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 799 calories, 48g of protein, and 55g of fat each. It is a good option if you're following a dairy free diet. Head to the store and pick up rice vinegar, kosher salt and pepper, panko bread crumbs, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes around 3 hours.
Instructions
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.