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
Alex Guarnaschelli's Chicken Stir Fry With Spicy Peanut Sauce Recipe With A Twist
If you want a quick and easy recipe that won’t create a lot of dirty dishes, a stir fry is a good way to go. It’s a great way to get your protein and vegetables in the same place, and you can customize it however you like. We’re taking a look at a recipe today from Alex Guarnaschelli for a chicken stir fry with a spicy peanut sauce, and we’re adding a few twists to it to make it even more convenient and flavorful. Take a look at this recipe for Alex Guarnaschelli’s chicken stir fry with spicy peanut sauce with a twist.
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Read Full Recipe:
Chicken Satay with Peanut Sauce - 鸡肉沙爹和花生酱
⬇️ Ingredients below ⬇️
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Starting today, we will be featuring the recipe videos of the winning entries to our Tecno Local Oven Recipe contest over the coming week. Our first featured winner would be @ladyhomechef ( with her recipe for Chicken Satay with Peanut Sauce!!
Some interesting parts of this recipe is that chicken thighs were used, together with the fact that it’s an oven-grilled recipe makes this so assessable to many home cooks too. A honey mixture was then brushed on both sides during the oven grilling process, giving it a nice additional sweetness to the meat!
Enjoy your lovely Largo-60 Built-In Oven prize by Tecno, and happy cooking with it!
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⬇️ Ingredients here ⬇️
4 large skinless chicken thighs (cut into bite size)
20-24 Bamboo skewers
Marinade:
10 shallots
6 cloves garlic
Thumb size galangal
1 large lemongrass (white part)
2 tsp turmeric powder
1 tsp coriander powder
1 tsp fennel powder
1 tsp cumin powder
1 tbsp tamarind juice
2 tbsp sugar
2 tsp salt
2 tbsp oil
Peanut sauce:
1 tbsp oil
500 ml water
1 to 2 cups grounded peanuts
3 tbsp tamarind juice
6 tbsp palm sugar (adjust to taste)
1 tsp salt (adjust to taste)
Spice paste:
8 shallots
5 cloves garlic
3 tbsp chilli paste or 10 soaked dried chillies
Thumb size galangal
1 large lemongrass (white part)
2 Tbsp toasted belacan
Brushing mixture:
3 tbsp oil
3 tbsp coconut milk
3 tbsp honey
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Easy Recipe: Irresistible Chicken Peanut Sauce
Easy Chicken Satay + Homemade Satay Sauce
Marinated Thai chicken satay skewers - tender and juicy, with a lightly charred finish - served with a spicy peanut sauce. Even with a bit of marinating time it's super quick and easy! The satay peanut sauce has a few special additions for a spicy creamy finish you'll love!
Full chicken satay recipe inc hints and tips here:
Ingredients:
Chicken Skewers:
3 Chicken breasts cut into long, thin strips
1 tbsp dark soy sauce use tamari for gluten free
2 garlic cloves peeled and crushed
7 oz (200ml) coconut milk from a tin
½ tsp cumin
½ tsp coriander
1/4 tsp ground ginger
Satay sauce:
3 heaped tbsp smooth peanut butter
1 tbsp dark soy sauce use tamari for gluten free
1/2 tsp chilli flakes (red pepper flakes)
1 tbsp fish sauce
7 oz (200ml) coconut milk from a tin
1 tbsp light brown sugar
1/2 tsp ground coriander
Juice of 1 lime
To Serve:
1 fresh red chilli thinly sliced
2 tbsp Fresh coriander (cilantro) chopped
1/2 tsp chilli flakes (red pepper flakes)
1/4 red onion peeled and finely sliced
1 tbsp roasted peanuts roughly chopped
1 tsp sesame seeds
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Chicken Satay & My Spicy Peanut Sauce
SabaiDee, SawatDee, Salam, and Hello Everyone!
Thanks for spending your quarantine with me! Today I have a super easy Chicken Satay recipe for you and a peanut sauce that is to die for! Chicken Satay can be served with steamed rice, or as an appetizer. You also don't have to skewer, you can just pan fry if that's more convenient.
As always, recipe details are below and if you have any suggestions please share! And before you go don't forget to Like, Share, and Subscribe.
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Gai Satay (Chicken Satay)
Marinade:
2 lbs - chicken breast (cut into strips you can skewer)
1 C. - coconut milk
1/4 C. - water
2 tbsp - coriander seeds
1 tsp - cumin seeds
1.5 tsp turmeric powder
2 tsp - black pepper
1 tbsp - red curry past (used Aroy-D brand)
3 tsp - kosher salt
3 tsp - sugar
1 cube - Maggi chicken broth
1/4 C. - galangal chopped
3/4 C. - lemon grass chopped or ground
Peanut Sauce:
-Heat pan to med/low while cooking-
1/2 C. - corn oil
1/2 C. - coconut milk
1.5 tbsp - red curry paste (used Aroy- D brand)
2 tbsp - oyster sauce
1 tbsp - fish sauce (3 Crabs brand)
4 tbsp - tamarind paste/sauce
4 tbsp - coarse ground roasted peanuts (lightly roast peanuts on stove top or oven, do not add salt)
3 tbsp - sambal (Rooster brand, add more or less depending on your spice level)
2 tbsp - sugar
You will also need:
-skewers (if wooden, soak first before hitting the grill!)
-Mortar and pestle or something to blend/grind spices
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