Thai Peanut Chicken Sandwich Recipes

FRIED PEANUT-CRUSTED CHICKEN SANDWICHES

Steps:

• For the buttermilk marinade: Stir together the buttermilk, soy sauce, ginger and garlic powder in a bowl. Pound the chicken to an equal thickness (no thicker than 1 inch; this helps it cook evenly.) Place the chicken in a zip-top bag or shallow dish. Pour the marinade over the chicken, and turn to coat. Seal the bag or cover the dish and refrigerate at least 2 hours or up to overnight.
• Make the pickled carrot-cucumber salad: Stir together the sugar, vinegar, salt and pepper in a medium bowl. Add the carrots, cucumbers, radishes and green onions, and toss to coat. Refrigerate until ready to serve. (The flavors will improve with standing time.)
• For the peanut-crusted chicken: Pour enough oil into a Dutch oven to reach 3 inches up the sides. Heat the oil to 325 degrees F.
• Remove the chicken from the marinade and discard the marinade. Sprinkle the chicken with salt and pepper. Stir together the flour, garlic powder and ginger in a shallow dish. Lightly beat the eggs in a separate shallow dish. Combine the panko and peanuts in a third shallow dish. Dredge the chicken in the flour mixture, shaking off the excess. Dip the chicken in the egg, then in the panko mixture, pressing to adhere.
• Fry the chicken in 2 batches, turning occasionally, until browned and crispy and the internal temperature of the chicken reaches 165 degrees F, 10 to 15 minutes. Remove to a wire rack to drain. Drizzle with the pepper jelly.
• To serve, spread the peanut sauce on the buns. Place a piece of chicken on each bun bottom. Top with the pickled carrot-cucumber salad, cilantro and bun tops. Serve immediately.

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE

Steps:

• Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
• Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
• Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
• Slice cooked chicken on an angle. Toss with veggies and herbs.
• In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
• Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

THAI PEANUT CHICKEN

Steps:

• Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
• Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
• Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

CHICKEN PAD THAI WITH PEANUT SAUCE

Steps:

• Place noodles in a large bowl and cover with cold water. Soak until soft, 30 to 50 minutes. Drain and set aside.
• Combine soy sauce and cornstarch in a bowl; stir to dissolve cornstarch. Place chicken in a separate bowl and pour soy sauce mixture on top. Stir well and set aside.
• Mix together 1/4 cup sugar, fish sauce, tamarind juice, and lime juice in a saucepan over medium heat and simmer for about 5 minutes. Keep sauce warm.
• Heat 1 tablespoon of oil in a second skillet over medium-high heat and add chicken. Cook until no longer pink in the middle and juices run clear, 5 to 10 minutes. Reduce heat and keep chicken warm.
• Heat remaining 2 tablespoons oil in a large wok over medium heat. Add garlic and eggs, stirring to scramble, about 5 minutes. Add cooked chicken and stir until well mixed. Add drained noodles and stir until warmed through, 5 to 10 minutes more.
• Stir sauce, 3/4 teaspoon sugar, and salt into noodle mixture in the wok. Stir in peanuts and chili powder. Remove from heat and top with chives. Serve pad thai with bean sprouts on the side.