 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Delicious! Could be used as an appetizer for a larger group. Prep time does not include marinating time, so allow time for that. Ingredients:
2 1/2 lbs chicken legs |
1/3 cup chopped peanuts |
2 tablespoons soy sauce |
3 tablespoons fish sauce |
3 teaspoons minced garlic |
2 teaspoons minced fresh ginger |
1 tablespoon hoisin sauce |
1 teaspoon sesame oil |
1 tablespoon soy sauce |
2 tablespoons fish sauce |
1 teaspoon sesame oil |
2 tablespoons honey |
1 teaspoon hoisin sauce |
1/2 fresh lime, juice of |
1 1/2 teaspoons red pepper flakes (or to taste) |
Directions:
1. Trim chicken of excess skin and fat; hack into smaller pieces (about 4-5 per quarter) with cleaver.
2. Mix together marinade ingredients and pour over chicken in a large ziplock bag or shallow dish, coating chicken completely.
3. Remove excess air from bag, and refrigerate for several hours; if using dish, stir occasionally to mix marinade on meat.
4. Preheat oven to 375 degrees F.
5. Bake chicken skin side up in a preheated oven for 30 minutes; then top with sauce and sprinkle with chopped peanuts, and bake 20 minutes more.
6. Serve with hot rice or Asian noodle dishes.
|
|