Thai Sticky Chicken - cooking recipe

Ingredients

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)

Preparation

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.