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Peanut-crusted Chicken W/thai Hot/sweet Sauce

Peanut-crusted Chicken W/thai Hot/sweet Sauce is a main dish chicken thai rice recipe made with Kvnh B, Dry Roasted Peanuts Fine, Yellow Cornmeal, Garlic, and Fresh Ginger. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• to taste
• 1 cup
• 1/3 cup
• 4 1/2 tbsp
• 1 tbsp
• 2 stalk
• 1/2 tsp
• 12 tbsp
• 1 1/3 cup
• 2 cup
• 3 1/2 lb
• 1/2 cup
• 1 cup
• 2
• 1 1/2 tbsp
• 1/2 cup

Method (preview)

1. 1

   Discard outer leaves of the lemongrass. Slice thin the bottom 4" and mash to a paste in a mortar with pestle.

2. 2

   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.

3. 3

   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.

4. 4

   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).

5. 5

   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.

6. 6

   Serve the chicken with the sauce. (Gourmet 12/91)