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