Thai Sticky Chicken

• 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)

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.

chicken, peanuts, marinade, soy sauce, fish sauce, garlic, fresh ginger, hoisin sauce, sesame oil, soy sauce, fish sauce, sesame oil, honey, hoisin sauce, fresh lime, red pepper

Taken from www.food.com/recipe/thai-sticky-chicken-34171 (may not work)