Crispy Peanut Butter Chicken Recipe
best in house, fried chicken sautéed in peanut butter sauce, comes with sautéed vegetables and choice of noodles or rice, may add up to three salad bar toppings
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Ingredients
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Chicken & Marinade
Peanut Butter Sauce
Sautéed Vegetables
Noodles or Rice (choose one)
Garnish & Salad Bar Toppings (optional, up to 3)
Method
Chicken & Frying
Marinate and prep
In a bowl combine cut chicken pieces with 2 tbs soy sauce and 1 tbs rice wine. Toss to coat and let sit 10 minutes while you set up dredge.
Dredge
In a shallow bowl or plate mix cornstarch with 1/2 tsp salt and 1/4 tsp black pepper. Remove chicken from marinade, letting excess drip, then toss pieces in cornstarch until fully coated. Shake off excess.
Fry
Heat 1 cup neutral oil in a large skillet or wok over medium-high heat until shimmering and a small pinch of cornstarch sizzles on contact (about 350°F/175°C). Fry chicken in batches to avoid crowding, 3–4 minutes per side, until golden-brown and cooked through (internal temp 165°F/74°C). Transfer to a wire rack or paper towel-lined plate to drain.
Peanut Butter Sauce
Combine ingredients
In a small bowl whisk together 1/2 cup creamy peanut butter, 3 tbs soy sauce, 1 tbs rice vinegar, 1 tbs brown sugar (or honey), grated ginger, minced garlic, 1/2 tsp sesame oil and 1 tsp sriracha if using. The mixture will be thick.
Thin and warm
Warm 1/2 cup chicken stock or water in a small saucepan over medium-low heat. Add the peanut mixture and whisk until smooth and warmed through, adjusting thickness with more stock by tablespoonfuls until you reach a saucy but clingy consistency (should coat the back of a spoon). Taste and adjust seasoning: add a pinch of salt or more soy for saltiness, or more rice vinegar for brightness.
Finish
If desired, fold in up to 1 tsp additional sesame oil for gloss. Keep sauce warm on very low heat while vegetables and noodles/rice are finished.
Sautéed Vegetables
Cook vegetables
Heat 1 tbs vegetable oil in a large skillet or wok over medium-high heat. Add carrots and broccoli first and stir-fry 1–2 minutes. Add bell pepper and snap peas and continue to stir-fry 2–3 minutes until vegetables are bright and crisp-tender. Season with 1/4 tsp kosher salt and 1/8 tsp black pepper.
Combine with sauce
Push vegetables to the side, reduce heat to medium, and pour about half of the warm peanut sauce into the pan. Toss vegetables in the sauce to coat, then remove vegetables to a serving dish reserving remaining sauce for the chicken.
Noodles or Rice
Prepare base
If using rice: fluff 1.5 cups cooked jasmine rice with a fork and keep warm. If using noodles: toss 6 oz cooked noodles with 1/2 tsp sesame oil to prevent sticking and keep warm.
Assembly & Serving
Coat chicken
Return fried chicken to the skillet over low heat. Pour the remaining peanut sauce over the chicken and toss gently to coat evenly, 1–2 minutes, just to reheat and glaze the chicken. Avoid boiling the sauce.
Plate
Divide rice or noodles between plates or a serving bowl. Place sautéed vegetables alongside. Top with glazed peanut butter chicken.
Garnish & extras
Sprinkle chosen salad bar toppings (up to three) from the garnish list: green onions, toasted sesame seeds, cilantro, crushed peanuts. Serve with lime wedges on the side for squeezing. Offer extra sauce on the side if desired.