Kung Pao Chicken Legs

• 16 pieces Chicken Legs
• 1 Tablespoon Canola Oil Plus More For Drizzle
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 3 Tablespoons Flour
• 1 Tablespoon Canola Oil
• 1/4 cups Fresh Ginger, Minced
• 1/2 cups Red Onion, Finely Chopped
• 4 whole Large Cloves Garlic, Minced
• 13 cups Honey, Plus More For Drizzling
• 3 Tablespoons Mirin (sweet Rice Wine)
• 1/4 cups Unseasoned Rice Vinegar
• 1/2 cups Low Sodium Soy Sauce
• 3 Tablespoons Hoisin Sauce
• 2 teaspoons Hot Chili Garlic Sauce
• 1/4 cups Salted Roasted Peanuts, Chopped
• 1 bunch Green Onion, Thinly Sliced

1. 1) Preheat oven to 400F.
2. Non stick foil line a cookie sheet with sides, set aside.
3. Place chicken legs in a large bowl and drizzle with one tablespoon of canola oil.
4. Season generously with salt and pepper.
5. Toss to coat.
6. Sprinkle the flour over the legs and toss to coat.
7. Place on prepared cookie sheet and lightly drizzle with more canola oil.
8. Bake for 45 minutes to an hour or until nicely brown and crispy.
9. 2) Place a medium sauce pan over medium heat and add 1 tablespoon canola oil.
10. Once hot add the ginger and red onion.
11. Cook for about 5 minutes, stirring often.
12. 3) Add garlic, cook for about one minute.
13. Add the rest of the sauce ingredients and simmer for about 3 minutes to reduce slightly.
14. 4) Chop the peanuts and slice the green onions.
15. 5) Once the chicken is done, using tongs, dip each chicken leg into sauce to coat.
16. Garnish with the chopped peanuts, green onion, and a light drizzle of honey.
17. Makes 8 servings.
18. *Serve with steamed rice and simple stir fry vegetables.
19. Spoon extra sauce over chicken, rice and veggies, yummy!
20. *Substitute chicken wings for the legs for an outstanding and beautiful appetizer.

chicken, canola oil, salt, pepper, flour, canola oil, fresh ginger, red onion, garlic, honey, rice vinegar, soy sauce, hoisin sauce, garlic sauce, peanuts, green onion

Taken from tastykitchen.com/recipes/main-courses/kung-pao-chicken-legs/ (may not work)