Asian Baked Fried Chicken Thighs

• 12 chicken thighs
• 1/4 cup sake
• 1/4 cup soy sauce
• 1/4 cup peanut oil
• 2 teaspoons fresh ginger, grated
• 4 garlic cloves, minced
• 8 stalks scallions, sliced thin
• 16 ounces panko breadcrumbs
• 1 tablespoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup hoisin sauce
• 2 tablespoons Thai sweet chili sauce
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1/4 cup roasted peanuts, crushed

1. Rinse the chicken and pat dry with paper towels.
2. Combine in a plastic bag: sake, soy sauce, oil, ginger, garlic, and half the scallions. Add the chicken, cover, and refrigerate for at least 2 hours.
3. Preheat oven to 375u0b0.
4. Spray a half baking pan with nonstick spray.
5. Place panko bread crumbs in a large bowl, season with salt and pepper, and stir well to combine.
6. Take chicken pieces from bag and roll and press them in the seasoned panko. Place the breaded chicken on the baking pan dish in a single layer.
7. Bake for 30 minutes, turn the pieces over, and bake for 30 minute more or until cooked through.
8. While chicken is baking, make the sauce:
9. Whisk hoisin, chili sauce, vinegar, and 2 tablespoons soy sauce together. Place chicken in a single layer on a platter or on individual plates and drizzle with sauce and scatter over the crushed peanuts and remaining scallions.

chicken, sake, soy sauce, peanut oil, fresh ginger, garlic, stalks scallions, breadcrumbs, salt, fresh ground black pepper, hoisin sauce, sweet chili sauce, rice vinegar, soy sauce, peanuts

Taken from www.food.com/recipe/asian-baked-fried-chicken-thighs-481902 (may not work)