Thai Sticky Chicken

17 ingredients
6 steps

Ingredients

  • 2 1/2 lbs chicken legs
  • 1/3 cup chopped peanuts
  • For the Marinade
  • 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
  • For the Sauce
  • 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. 1
    Trim chicken of excess skin and fat; hack into smaller pieces (about 4-5 per quarter) with cleaver.
  2. 2
    Mix together marinade ingredients and pour over chicken in a large ziplock bag or shallow dish, coating chicken completely.
  3. 3
    Remove excess air from bag, and refrigerate for several hours; if using dish, stir occasionally to mix marinade on meat.
  4. 4
    Preheat oven to 375 degrees F.
  5. 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. 6
    Serve with hot rice or Asian noodle dishes.

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