Ginger Chicken With Sesame-Peanut Sauce Recipe - The New York Times

David Malosh for The New York Times. Food Stylist: Simon Andrews.

In this crisp-skinned chicken dish, full of bold, zesty flavors, chicken legs are flavored with toasted sesame oil, garlic and ginger, then roasted until golden brown. They’re served with a creamy peanut-sesame sauce that’s spiked with even more ginger and garlic, which can be quickly whisked together while the chicken legs cook. Be sure to save any extra sauce; it will keep for a week in the fridge and is terrific with cut-up vegetables as a snack, or spooned onto roasted or fried tofu.

Featured in: If You Love Crispy Chicken Skin, This Is the Recipe for You

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Ingredients

Yield: 4 to 6 servings

For the Chicken

• 1tablespoon toasted sesame oil
• 2teaspoons kosher salt (such as Diamond Crystal), plus more as needed
• 1teaspoon finely grated fresh ginger
• 3garlic cloves, finely grated or minced
• 3½pounds bone-in, skin-on chicken thighs and drumsticks
• 1tablespoon grapeseed, safflower or other neutral oil
• 2scallions, thinly sliced, for garnish

For the Peanut Sauce

• ¼cup soy sauce or tamari, plus more to taste
• 2tablespoons unseasoned rice vinegar, plus more to taste
• 1small garlic clove, finely grated or minced
• ½teaspoon finely grated fresh ginger
• 1tablespoon toasted sesame oil
• 1tablespoon honey, plus more to taste
• ½cup smooth peanut butter, preferably natural

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

637 calories; 42 grams fat; 10 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 10 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 54 grams protein; 869 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Prepare the chicken: In a small bowl, mix together sesame oil, salt, ginger and garlic, and smear mixture all over the chicken and underneath the skin. Place chicken on a rimmed baking sheet (or plate), preferably on a rack to allow air to circulate, and refrigerate uncovered for at least 1 hour and up to 24 hours.

2. Heat oven to 425 degrees. Remove the rack under the chicken if you’ve used one. If the chicken isn’t on a rimmed baking sheet, transfer it to one (you can line it with parchment to make clean-up easier, but it’s not necessary). Pat the legs dry with a paper towel. Drizzle chicken with the neutral oil. Roast until the chicken is golden brown and the juices run clear when the thickest part of the thigh is pricked with a fork, 30 to 40 minutes.

3. While chicken is in the oven, make the peanut sauce: In a medium mixing bowl, whisk together soy sauce, vinegar, garlic and ginger until combined, then whisk in sesame oil and honey. Add peanut butter and whisk until smooth. If the mixture is very thick (and this depends on your brand of peanut butter), whisk in a few tablespoons of cold water until it becomes a thick but pourable sauce.

4. Transfer chicken to a serving plate and carefully pour any pan juices on the baking sheet into the bowl with the peanut sauce. Whisk until combined. Taste the sauce and add more soy sauce, vinegar or honey if you’d like.

5. Drizzle or brush some of the peanut sauce all over chicken pieces, reserving some sauce for serving. Garnish with scallions and serve with reserved peanut sauce.

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Ginger Chicken With Sesame-Peanut Sauce Recipe - The New York Times
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