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Peanut-Crusted Chicken with Thai Hot/Sweet Sauce


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













Trans-fat Free, High Fiber


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


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

Add review




, United States
 almost 8 years ago


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 :)

Toronto , Ontario, Canada
 almost 8 years ago

Nutrition Facts

Serving Size 746g (26.3 oz)
Amount per Serving
Calories 145631% of calories 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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