Peanut-Crusted Chicken W/Thai Hot/Sweet Sauce

* Exported from MasterCook *

PEANUT-CRUSTED CHICKEN W/THAI HOT/SWEET SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Chicken
Thai Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-KVNH17B
1 c Dry roasted peanuts -- ground
-fine
1/3 c Yellow cornmeal
4 1/2 tb Garlic -- minced
1 tb Fresh ginger -- minced
2 Stalks fresh lemongrass
1/2 ts Black pepper
12 tb Coarse salt
1 1/3 c Rice flour
2 c Buttermilk
3 1/2 lb Chicken -- quartered
1/2 c Distilled white vinegar
1 c Sugar
2 4" dried hot red chilies
1 1/2 tb Nam pla (Thai fish sauce)
1/2 c Water

Discard outer leaves of the lemongrass. Slice thin the
bottom 4" and mash to a paste in a mortar with pestle.
In a shallow bowl, stir together the peanuts,
cornmeal, 2 Tbsp. of the garlic, gingerroot,
lemongrass, black pepper, salt and 1/3 cup of the
flour. Have ready, in 2 separate shallow bowls, the
remaining 1 cup of flour and the buttermilk. Dredge
the chicken pieces well in the flour, shaking off the
excess, dip them in the buttermilk, letting the excess
drip off, and roll them in the peanut mixture,
transferring them as they are coated to an oiled
shallow baking dish.
Bake the chicken, covered tightly with foil, in the
middle of a preheated 350F oven for 45 minutes, remove
the foil carefully and bake the chicken for 20 - 25
minutes more, or until golden (the chicken will crisp
as it cools). In a small saucpan combine the vinegar,
sugar, remaining 2 1/2 Tbsp. garlic, crushed red
chilies, nam pla and the water, bring the mixture to a
boil, and simmer it until it is reduced by half. Serve
the chicken with the sauce. (Gourmet 12/91)



- - - - - - - - - - - - - - - - - -