Peanut Butter Chicken

 


Peanut Butter Chicken

 

Ingredients

1 ½ pounds boneless skinless chicken thighs

½ cup cornstarch

½ cup all purpose flour

1 large egg

vegetable oil for frying

Peanut Butter Sauce

1 ½ cups creamy peanut butter

1 cup honey

1 ½ Tablespoons Franks red hot sauce

1 ½ Tablespoons fish sauce

1 Tablespoon minced garlic

½ Tablespoon minced ginger

1 Tablespoon Asian sweet chili sauce

Before You Begin

We use a mini chopper to mix up the sauce. You can also mix it by hand with a whisk, but it won’t be as smooth.

You can easily substitute with boneless skinless chicken breasts if preferred. 

Instructions

Place wire rack over a baking sheet.

Cut chicken thighs into 2-inch chunks.

Put cornstarch on one plate and flour on another plate.

In a medium bowl, whisk the egg.

Dredge chicken pieces, one at a time, in flour, shake off excess.

Dip dredged chicken in egg, allowing excess to drip off.

Coat chicken piece in cornstarch, coating both sides. Place on wire rack.

Add enough vegetable oil to a deep sided skillet to come an inch up the sides. Heat over medium-high, the temperature of the oil should be 350 F.

Lay paper towels out on a plate or cutting board.

Place prepared chicken pieces into the hot oil, enough to fill the pan but not crowd the chicken. Cook for 2-3 minutes on each side, turning once or twice during the cooking process. Chicken should be crispy.

Move cooked chicken pieces to paper towels.

To prepare the sauce, in a mini food chopper, add all sauce ingredients and blend until smooth.

TIP – the sauce will taste very strong if you try it before combining with the chicken. We suggest that you refrain from taste testing before combining everything! Once combined with the chicken the flavor of the sauce mellows and compliments the fried chicken beautifully.

Place cooked chicken pieces into a large mixing bowl and add the sauce. Use a rubber spatula to carefully turn and coat the chicken.

 

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