1 cup dry roasted peanuts, ground fine
1/3 cup yellow cornmeal
4 1/2 tbsp garlic, minced
1 tbsp fresh ginger, minced
2 stalks fresh lemongrass
1/2 tsp black pepper
12 tbsp coarse salt
1 1/3 cup rice flour
2 cup buttermilk
3 1/2 lb chicken, quartered
1/2 cup distilled white vinegar
1 cup sugar
2 4 dried hot red chilies
1 1/2 tbsp nam pla (thai fish sauce)
1/2 cup water
A Recipe for
Peanut-Crusted Chicken W Thai Hot Sweet Sauce
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This is a recipe for Peanut-Crusted Chicken W Thai Hot Sweet Sauce from the recipe cookbook of Recipes-to-go (Asian)
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Discard outer leaves of the lemongrass. Slice thin the bottom 4" and
mash to a paste in a mortar with pestle. In a shallow bowl, stir
together the peanuts, cornmeal, 2 Tbsp. of the garlic, gingerroot,
lemongrass, black pepper, salt and 1/3 cup of the flour. Have ready,
in 2 separate shallow bowls, the remaining 1 cup of flour and the
buttermilk. Dredge the chicken pieces well in the flour, shaking off
the excess, dip them in the buttermilk, letting the excess drip off,
and roll them in the peanut mixture, transferring them as they are
coated to an oiled shallow baking dish.
Bake the chicken, covered tightly with foil, in the middle of a
preheated 350F oven for 45 minutes, remove the foil carefully and
bake the chicken for 20 - 25 minutes more, or until golden (the
chicken will crisp as it cools). In a small saucpan combine the
vinegar, sugar, remaining 2 1/2 Tbsp. garlic, crushed red chilies,
nam pla and the water, bring the mixture to a boil, and simmer it
until it is reduced by half. Serve the chicken with the sauce.
(Gourmet 12/91)
Serves: 4
Peanut-Crusted Chicken W Thai Hot Sweet Sauce Recipe brought to you by Recipes To-Go