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Peanut-Crusted Chicken with Thai Hot/Sweet Sauce

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Recipe

A delicious Thai flavor chicken dish satisfies everyone's appetite.

 

Yield

4 servings

Prep

20 min

Cook

70 min

Ready

90 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 cup peanuts
dry roasted, ground fine
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cup cornmeal
yellow
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4 ½ tablespoons garlic
minced
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1 tablespoon ginger
fresh, minced
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2 each lemongrass
stalks fresh
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½ teaspoon black pepper
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½ teaspoon kosher salt
or to taste
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1 ⅓ cups rice flour
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2 cups buttermilk
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3 ½ pounds chicken
quartered
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½ cup white vinegar
distilled
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1 cup sugar
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2 each hot chili peppers
4" dried hot red
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1 ½ tablespoons fish sauce
nam pla
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½ cup water
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Ingredients

Amount Measure Ingredient Features
237 ml peanuts
dry roasted, ground fine
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79 ml cornmeal
yellow
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68 ml garlic
minced
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15 ml ginger
fresh, minced
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2 each lemongrass
stalks fresh
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2.5 ml black pepper
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2.5 ml kosher salt
or to taste
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315 ml rice flour
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473 ml buttermilk
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1.6 kg chicken
quartered
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118 ml white vinegar
distilled
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237 ml sugar
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2 each hot chili peppers
4" dried hot red
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23 ml fish sauce
nam pla
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118 ml water
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Directions

Discard outer leaves of the lemongrass.

Slice thin the bottom 4" and mash to a paste in a mortar with pestle.

In a shallow bowl, stir together the peanuts, cornmeal, 2 Tbsp. of the garlic, gingerroot, lemongrass, black pepper, salt and ⅓ cup of the flour.

Have ready, in 2 separate shallow bowls, the remaining 1 cup of flour and the buttermilk.

Dredge the chicken pieces well in the flour, shaking off the excess, dip them in the buttermilk, letting the excess drip off, and roll them in the peanut mixture, transferring them as they are coated to an oiled shallow baking dish .

Bake the chicken, covered tightly with foil, in the middle of a preheated 350℉ (180℃) oven for 45 minutes, remove the foil carefully and bake the chicken for 20 to 25 minutes more, or until golden (the chicken will crisp as it cools).

In a small saucpan combine the vinegar, sugar, remaining 2½ tablespoon garlic, crushed red chilies, nam pla and the water, bring the mixture to a boil, and simmer it until it is reduced by half.

Serve the chicken with the sauce.



* not incl. in nutrient facts Arrow up button

Comments


anonymous United States

TWELVE TABLESPOONS SALT??????????????????

happyzhangbo   

Just corrected the recipe, 12 tablespoons salt is way too much salt, definitely not the right amount. Thanks for letting us know, otherwise if someone really follows the recipe and cooks the dish with 12 T salt, it would be very nasty :(

Thanks again. Happy Cooking :)

 

 

Nutrition Facts

Serving Size 746g (26.3 oz)
Amount per Serving
Calories 145631% from fat
 % Daily Value *
Total Fat 50g 76%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 358mg 119%
Sodium 1184mg 49%
Total Carbohydrate 39g 39%
Dietary Fiber 5g 22%
Sugars g
Protein 267g
Vitamin A 5% Vitamin C 7%
Calcium 27% Iron 41%
* based on a 2,000 calorie diet How is this calculated?
 

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