Thai Sticky Chicken

Delicious! Could be used as an appetizer for a larger group. Prep time does not include marinating time, so allow time for that.

• Ready In: 1 hr
• Serves: 4

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. 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.