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
Let's Cook: Chicken Satay with Peanut Sauce
Hello and welcome to another Let's Cook!
Today, I'm showcasing an old restaurant favourite - chicken satay with peanut dipping sauce. Back in my days of working as a Head Chef, my chicken satay was a best seller and today I'm showing you how to make it at home. Using chicken thighs instead of breast, this succulent, tasty chicken is super to impress. Why not make a large batch and freeze some for later? Super easy to make, go on and try for yourself.
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Quick and Simple Peanut Satay Sauce
Get full recipe here
There are many variations of peanut or Satay sauce, some can be quite complex if made from scratch. But with a few short cuts it's surprisingly simple to make. This recipe is super simple and the results are outstanding. You could use fresh peanuts if you have the time, otherwise a good quality crunchy peanut butter does an excellent job. This sauce also goes well with any grilled skewered meats, over vegetables or as a dipping sauce. Also see my chicken Satay recipe.
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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.
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Recipe of the Week - Chicken Satay with Spicy Peanut Sauce and Cucumber-Jalapeño Salad
Thai Pork Satay & Peanut Sauce Recipe หมูสะเต๊ะ - Hot Thai Kitchen!
This recipe is the quintessential Thai street food. These satay skewers are made with pork but can also be done with chicken or beef. The peanut sauce is a classic accompaniment with these, but really, it's good with anything! And just so you know, this is the real deal Thai peanut sauce right here. No peanut butter in a real Thai peanut sauce, it's all about the gritty texture!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Chicken Stir-Fry With Peanut Butter Sauce & Ginger : Chicken Stir-Fry Recipes
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Peanut butter sauce and ginger can really help make your chicken stir-fry dinner extra special. Make chicken stir-fry with peanut butter sauce and ginger with help from a passionate culinary instructor in this free video clip.
Expert: Chef Amee Hoge
Filmmaker: William Watters
Series Description: One of the great things about chicken stir-fry is its versatility - there is a practically endless number of variations that you can put on this old classic meal. Learn about many different types of chicken stir-fry recipes with help from a passionate culinary instructor in this free video series.