Recipes
Panko Crusted Chicken Legs
Share This Page


Ingredients
  • 12 chicken legs cut in 1/2
  • 1/4 cup sake or white wine
  • 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 (available at McGinnis Sisters)
  • Kosher salt & freshly ground black pepper
  • 1/4 cup hoisin sauce
  • 1 tablespoon red 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 20 minutes, turn the pieces over, and bake for 20 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.


Enjoy this collection of our family’s favorite tried and true recipes.

View More Recipes
Our Favorite Customers enjoy benefits such as e-mailed weekly specials, newsletters, recipes and more.

Become A Favorite Customer