1tablespoonFreshly cracked Black PepperAdjust as per taste
1tablespoonCornstarchfor slurry
chopped cilantro & coconut slicesfor garnish
For the Chicken
1lbsChicken Breastchopped to 1 inch cubes
1wholeEgg
2tablespoonCornstarch
1teaspoonSalt
1teaspoonCracked Black Pepper
3tablespoonCanola Oilfor deep frying the chicken
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INSTRUCTIONS
Coat the chicken cubes with Egg, Cornstarch, Salt & Pepper. Heat canola oil in a pan. As the oil shimmers, add the chicken and fry them until it gets golden brown and crispy. Fry the chicken in batches. Do not crowd the pan.
Toast the Peanuts until it gets lightly brownish. (Adding Peanuts is optional, you can skip it if you wish to)
In the same skillet, add the Coconut Milk, Soy Sauce, Rice wine Vinegar, Peanut butter, Honey, chopped Ginger, minced Garlic, Salt & Pepper. Stir to combine over low heat. Add the Cornstarch slurry by combining 1 tablespoon of Cornstarch with 2 tablespoon of Cold Water. Pour this slurry in the cooking sauce and stir to combine.
Add the fried chicken and the toasted Peanuts. Toss to combine.
Garnish with some coconut slices and chopped cilantro. Serve with a bowl of warm white jasmine rice. Enjoy!
Video
Nutrition
Nutrition Facts
Creamy Thai Peanut Chicken
Amount Per Serving
Calories 327
* Percent Daily Values are based on a 2000 calorie diet.
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