Peanut-Crusted Chicken with Thai Hot/Sweet Sauce

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Servings: 3 cups Difficulty: Intermediate
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Crispy baked chicken coated in spicy peanuts served with a tangy sweet chili glaze
Peanut-Crusted Chicken W/Thai Hot/Sweet Sauce recipe image
Peanut-Crusted Chicken W/Thai Hot/Sweet Sauce recipe image
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Peanut-Crusted Chicken with Thai Hot/Sweet Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 3 cups Calories: 340.2
Dietary:
V Vegan

Description

This dish combines the comforting crunch of a peanut crust with the zesty heat of Thai cuisine. The chicken is dredged in a mixture of ground peanuts, cornmeal, and aromatic herbs before being baked until golden and tender. It is paired with a vibrant hot-sweet sauce made from vinegar, sugar, fresh chilies, and fish sauce, offering a perfect balance of sweet, sour, and spicy flavors. Ideal for weeknight dinners or entertaining, this recipe delivers restaurant-quality results at home. Serve over steamed rice to soak up the delicious sauce.

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Prepare the lemongrass by discarding the outer leaves, slicing the bottom 4 inches thinly, and mashing it into a paste using a mortar and pestle.
  3. In a shallow bowl, combine the ground peanuts, cornmeal, 2 tablespoons of the minced garlic, the minced ginger, the mashed lemongrass, black pepper, coarse salt, and 1/3 cup of the rice flour.
  4. Set up a breading station with three shallow bowls: one containing the remaining rice flour, one with the buttermilk, and one with the peanut mixture.
  5. Dredge each chicken quarter in the flour, shaking off any excess.
  6. Dip the floured chicken into the buttermilk, allowing the excess to drip off.
  7. Roll the chicken thoroughly in the peanut mixture to coat evenly, then place in an oiled shallow baking dish.
  8. Cover the baking dish tightly with foil and bake in the preheated oven for 45 minutes.
  9. Remove the foil and bake for an additional 20 to 25 minutes, or until the chicken is golden brown and cooked through. Note that the chicken will crisp up as it cools.
  10. While the chicken bakes, combine the vinegar, sugar, remaining minced garlic, dried hot red chilies, nam pla, and water in a small saucepan.
  11. Bring the sauce mixture to a boil, then reduce heat and simmer until reduced by half.
  12. Serve the baked chicken with the hot-sweet sauce drizzled over the top.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 340.2kcal
% Daily Value *
Total Fat 29.4g46%
Saturated Fat 3.6g18%
Cholesterol 0.0mg0%
Sodium 10.8mg1%
Total Carbohydrate 9.6g4%
Dietary Fiber 5.1g21%
Sugars 2.8g
Protein 15.5g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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