Honey Roasted Peanut Crusted Chicken with Coconut-Soy Sauce Recipe
1 lb chicken breasts or thighs
3/4 cup Panko breadcrumbs
1/2 cup honey roasted peanuts
1 cup unsweetened coconut milk
Salt, pepper, garlic powder
For Dipping Sauce
Chili garlic paste
Tenderize the chicken thighs with a mallet (or hard, flat surface like the bottom of a bottle) until they’re 1/4″ thick. Cut into small, skewer-size pieces. In a bowl, whisk coconut milk, egg, and seasonings. Add chicken thigh, cover, and marinate for 1-4 hours.
Put peanuts in a zip-loc bag and seal it. Using a mallet, rolling pin, or glass bottle, crush the
peanuts into small pieces. In a shallow dish, combine panko and peanuts. Coat each piece of of
chicken in breadcrumb mixture.
Pan fry chicken in oil. Chicken is done when both sides are golden brown.
Combine dipping sauce ingredients in a sauce pan and bring to a boil, reducing the sauce for twenty minutes or until the mixture is about half in size.
Serve with coconut soy dipping sauce.
Butterfly Chicken with Sun-Dried Tomato Salsa Recipe
Salt & Pepper
Sundried tomatoes in oil
1. Butterfly chicken.
Salt, pepper, and minced garlic in the chicken cavity.
Place sliced onions on baking sheet.
Place chicken on onions.
Baked 30 minutes at 450 degrees.
Combine salsa ingredients in a bowl.