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Receta Peanut Crusted Chicken With Thai Hot/Sweet Sauce

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Raciónes: 4

Ingredientes

Cost per serving $3.19 view details

Direcciones

  1. Throw away outer leaves of the lemongrass. Slice thin the bottom 4" and mash to a paste in a mortar with pestle.
  2. In a shallow bowl, stir together the peanuts, cornmeal, 2 Tbs. of the garlic, ginger root, lemongrass, black pepper, salt and 1/3 c. of the flour. Have ready, in 2 separate shallow bowls, the remaining 1 c. of flour and the buttermilk. Dredge the chicken pcs well in the flour, shaking off the excess, dip them in the buttermilk, letting the excess drip off, and roll them in the peanut mix, transferring them as they are coated to an oiled shallow baking dish.
  3. Bake the chicken, covered tightly with foil, in the middle of a preheated 350F oven for 45 min, remove the foil carefully and bake the chicken for 20 - 25 min more, or possibly till golden brown (the chicken will crisp as it cools). In a small sauce pan combine the vinegar, sugar, remaining 2 1/2 Tbs.. garlic, crushed red chilies, nam pla and the water, bring the mix to a boil, and simmer it till it is reduced by half. Serve the chicken with the sauce.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 645g
Recipe makes 4 servings
Calories 1433  
Calories from Fat 631 44%
Total Fat 72.16g 90%
Saturated Fat 16.63g 67%
Trans Fat 0.0g  
Cholesterol 207mg 69%
Sodium 1094mg 46%
Potassium 1216mg 35%
Total Carbs 125.23g 33%
Dietary Fiber 6.9g 23%
Sugars 59.12g 39%
Protein 73.1g 117%
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