How To make Chicken Chunks with Peanuts In Spicy Sauce
1/2 c Peanuts; raw
3 c Peanut oil
2 ea Whole chicken breasts at roo
1 ea Large egg white
1 1/2 T Water chestnut flour
1 x
sauce:
4 ea Green onions
2 ea Large cloves garlic
1 T Minced ginger root
1/2 c Chicken stock
1/2 T Sesame oil
1/2 T Chinese red vingear
1/2 T Dark soy sauce
1 1/2 t Chili paste with garlic
1 T Dry sherry
1 ea Pinch sugar
1 ea Cornstarch paste
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken
meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted. Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve.
How To make Chicken Chunks with Peanuts In Spicy Sauce's Videos
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Slice in Bite size pieces cooked in a grill until meat temperature is 165 F and serve with cilantro rice . So delicious , yet so easy.
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Chicken Sate with Peanut Sauce/ Chicken recipes/ Indo-Chinese recipes
This is a simply marinated grilled or tawa fried chicken is paired with a spicy peanut sauce for dipping. These delicious chicken skewers are packed full of flavor! As if that wasn't enough, a tangy coconut-peanut sauce takes it over the top.
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Easy Recipe: Irresistible Chicken Peanut Sauce
Simple and tasty Chicken satay with peanut sauce - Rueders Fingerfoods
Learn how to make a delicious Chicken Satay with peanut sauce. Professional recipe. Detailed explanations.
Recipe:
- 1 clove of garlic
- 1 piece of ginger
- 500g chicken filet
- 2 tablespoons soy sauce
- ½ tablespoon lime juice
- 1 chilli pepper
- 100g peanuts
- 1 tablespoon peanut paste
- 1 tablespoon curry paste
- 100ml chicken- or vegetable broth
- 200ml coconut cream
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Learn how to make a delicious shrimp soup. Profefessional recipe. Detailed explanation.
Alright everyone, today we are gonna show you, how to make some delicious chicken satay with peanut sauce.
We begin with a clove of garlic, which we first peel and then cut to very fine pieces. Now we need a similar sized piece of ginger. We cut off the skin of the ginger and then cut it also to very fine pieces.
Since we want our chicken satay to be spicy, we need a chilli pepper. First we remove the green parts and the seeds. After doing that, we cut the chilli to a similar size as the garlic and the ginger.
After that we take half a kilo of chicken filet and cut small cubes. After giving the chicken meat to our spices, we add 2 tablespoons of soy sauce. Also some juice of half a lime fits very well to our chicken satay.
After mixing everything, we have to pin the chicken-meat on some small wooden skewers. Place everything in the fridge for at least one our.
For our sauce we need a handful of raw unsalted peanuts. Put them in a pan with a small amount of oil and roast them for round about two minutes. When the peanuts are roasted, we cut them into very fine pieces.
Now we take our hot pan and after heating a small amount of oil in it, we add a tablespoon curry paste to it, and fry it for around one minute. We mix our peanut pieces under that and fill everything up with 100ml of chicken- or vegetable broth and 200ml coconut cream. Now let the sauce boil for 2-3 minutes. To thicken our sauce we add a good tablespoon of peanut cream to our sauce. Boil everything now until your sauce has a consistency you are satisfied with. Try your sauce and decide yourself, if it needs some salt or anything else.
In the final step we take a big pan with some oil and fry our chicken satay in it. Fry your satays for around 4-5 minutes until they have a tasty color.
We also want to show you, how to present this fingerfood in a very appetizing way. First give some of the sauce in the middle of your plate. This should look a bit chaotic. Now place your chicken-satay on the sauce. Then we sprinkle some roasted white and black sesame seed over the dish. We highlight everything with some color. For that we use chives and small pieces of red chilli pepper. We finish our plating with some small branches of shiso cress. Your fingerfood can now be served.
Rueders Culinary Institute - We put the taste into tasty!
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Chicken in peanut/groundnut sauce
Groundnuts are what is known in some places as peanuts. Here is a simple recipe showing how you could prepare chicken in groundnut/peanut sauce. Try it with rice, steamed potatoes, East African chapati (see our video), matooke, ugali, ... or simply recommend it. ;).
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Sweet and Spicy BBQ Chicken Sticks with Peanut Sauce | Indonesian Chicken Satay Recipe
Today I am sharing a little part of my heritage that you might not know. I have a partial Indonesian heritage my Dada-abbu (paternal grandfather) being of Indonesian descent. Growing up Indonesian and Pakistani cuisine both were an equally important part of our household esp in my Grandmothers house. I have so many fond memories of my my dadi preparing lavish Indonesian dinners and lunches esp during Ramadan and for Eid and a few things always on the menu were Chicken Satay and Gado Gado and these fried flower cookies which we still call “Phool walay pappar”
Even though my Dadi has forgotten the exact recipes, my mother was able to recreate these Chicken Satay from memory as she would make them with her back in the day. It might not be the most authentic recipe there is but let me assure you, it's one of the most delicious
Satay Marination:
1 kg Boneless Chicken Thighs - Cut into 1.5 to 2 cm cubes
1/2 cup Sweet Soya Sauce aka Ketchup Manis*
2 tbsp Soya Sauce
2 tbsp Coconut Oil (melted) or Peanut Oil - I prefer coconut oil, in case you have neither use regular cooking oil
1 fresh stem or 1/4 cup Dried Lemongrass - Pound lighting before adding
1 tbsp Garlic Paste + 1 tbsp Ginger Paste
1/2 tbsp Onion Powder or 1 small onion finely grated
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Black Pepper Powder or 2 Whole Dried Red Chillies(crushed) - I added black pepper because of my kids
Juice of 1/4 large Lemon
*Even though there is no exact replacement for Ketchup Manis but in case you can not find it. Cook 1/2 cup Soya Sauce with 1/3 cup of Brown Sugar on medium-low flame till its thickness is like that of a maple syrup
Peanut Sauce:
1/4 cup Peanut Butter
1 cup Coconut Milk/Cream
2 tbsp Lemon Juice
1.5 tbsp Brown Sugar
1 tsp Red Chilli Flakes
2 tbsp Soya Sauce
1/4 cup Water