THAI STICKY CHICKEN

Thai Sticky Chicken image

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

Provided by PalatablePastime

Categories Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

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Ingredients

2 1/2 lbs chicken legs
1/3 cup chopped peanuts
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
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)

Steps:

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

Nutrition Facts : Calories 686.3, Fat 43, SaturatedFat 10.9, Cholesterol 235.7, Sodium 2804.6, Carbohydrate 16.2, Fiber 1.6, Sugar 11.8, Protein 57.6

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