Thai Sticky Chicken

• chicken legs↗2 1⁄2 lbs
• chopped peanuts1⁄3 cup
• For the Marinade
• soy sauce↗2 tablespoons
• fish sauce↗3 tablespoons
• minced garlic3 teaspoons
• minced fresh ginger2 teaspoons
• hoisin sauce1 tablespoon
• sesame oil↗1 teaspoon
• For the Sauce
• soy sauce↗1 tablespoon
• fish sauce↗2 tablespoons
• sesame oil↗1 teaspoon
• honey↗2 tablespoons
• hoisin sauce1 teaspoon
• fresh lime, juice of↗1⁄2
• teaspoons red pepper flakes (or to taste)↗1 1⁄2

Step-by-step instructions

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.