Crispy Chicken With Peanut Dipping Sauce Recipes

PEANUT DIPPING SAUCE

Steps:

• In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the ingredients until well blended. If your peanut butter is particularly thick, you may need to use the full 4 tablespoons of water to thin out the mixture (or more, if necessary).
• Feel free to adjust to taste here-for example, sometimes I want my sauce more savory and add another clove of garlic, or a little sweeter, so I add extra honey.
• If you're serving the sauce as a party dip, transfer it to a serving bowl and sprinkle with chopped peanuts and red pepper flakes for some visual interest!

CHICKEN WITH PEANUT SAUCE

Steps:

• In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.

CHICKEN SATE WITH SPICY PEANUT DIPPING SAUCE

Steps:

• In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
• Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
• Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
• Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
• Place all ingredients in blender and blend until smooth.
• Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

PERFECT CRISPY FRIED CHICKEN

Steps:

• Allow the chicken to sit at room temperature for 1 hour so you're not working with cold chicken.
• Place a large, rimmed sheet tray on the counter or in a warm oven. Line with paper towels, and place a cooling rack on top of the paper towels. This is where you will drain your cooked chicken.
• In a large bowl or shallow dish, whisk together the flour, salt, pepper, paprika, garlic powder, and baking powder.
• In a separate large bowl or shallow dish, whisk together the eggs and water.
• In a large cast iron skillet, pour enough oil to come about halfway up the side of the skillet. Heat the oil to 350F. Check and maintain the temperature with a deep-fry or candy thermometer.
• Using a paper towel, pat the chicken dry, and then dredge in the flour mixture. Dip into the egg mixture, and then back into the flour mixture to ensure a thick and even coating.
• Gently place the coated chicken into the hot oil, and cook until the breading is golden brown and the chicken registers 165F on a meat thermometer. Turn the chicken 1 or 2 times during cooking to ensure the coating is evenly browned. The time will vary depending on the size of your chicken pieces. A large, bone-in, chicken breast will take about 10-15 minutes. A smaller, boneless, chicken tender will take about 7-10 minutes. Cook a test piece of chicken first, and then cut open with a sharp knife to ensure there is no pink juice or meat.
• Remove the cooked chicken from the oil, and place on the prepared cooling rack to rest 10 minutes before serving.

CRISPY CHICKEN WITH PEANUT DIPPING SAUCE

Steps:

• Spray 2 baking sheets with Pam. Beat egg whites with water in one pan. Mix flour, seasoning salt, pepper, garlic, salt and crushed rice cereal in another pan. Dip chicken strips in egg white, roll in cereal mixture and place on baking sheet. Spray with additional Pam to lightly coat chicken. Bake at 400 degrees for 20 minutes or until crispy.
• Meanwhile prepare peanut dipping sauce. Into a small jar, add peanut butter and the next 7 ingredients. Shake until smooth.
• Serve chicken with peanut dipping sauce.

CRISPY TOFU WITH SPICY PEANUT DIPPING SAUCE (VEGAN)

Steps:

• Directions & Such
• Press the tofu. You can use a tofu press. Or my personal favorite method: place a block of tofu between two small plates with something heavy on top (a coffee mug full of water works well). Let sit for 2-4 hrs, draining off the liquid a couple times. I say, use what you've got. Pressing the tofu removed excess water which is key to getting that non-mushy texture.
• Once the tofu is pressed to your liking, cut it into ½ inch cubes. I like to cut my block once through depth-wise and then 4-5 times through both width and length-wise. Add cornstarch, ginger, salt and pepper to a ziplock bag or food storage container, stir or shake to combine. Add the tofu cubes and zip up the bag or put the lid on tightly. Shake, shake, shake vigorously until all the tofu cubes are coated in the cornstarch mixture.
• Heat the oil in a large skillet over medium-high heat and add the tofu. The cornstarch make it want to stick together so make sure to sprinkle it in piece by piece so the cubes get to cook individually. Be careful at this step: the oil tends to splatter when you add the tofu.
• Allow to cook over medium-high heat about 4-6 minutes or until browned. Flip tofu cubes over and cook 4-6 minutes on the other side.
• While the tofu is cooking, combine all of the sauce ingredients in a jar with a tight-fitting lid and shake as hard as you can until all the ingredients come together. You could totally whisk them together, but I've found it easier, quicker and just as effective to shake it up.
• Serve tofu bites with the peanut sauce for dipping.

CRISPY CHICKEN WITH HONEY DIPPING SAUCE

Steps:

• Preheat oven to 425°F. Mix dressing, honey, mustard and peanut butter until well blended. Remove 1 cup of the dressing mixture; set aside for later use.
• Brush chicken with remaining dressing mixture; coat with crushed chips. Place on greased baking sheet.
• Bake 8 min. Turn chicken over; bake an additional 5 to 6 min. or until lightly browned. Serve with the reserved 1 cup dressing mixture as a dipping sauce.