Peanut Beer Batter Chicken Strips with Coriander-Maple Peanut Sauce
This treat is thanks the the National Peanut Board. It’s a great twist.
Peanut Beer Batter Chicken Strips with Coriander-Maple Peanut Sauce
Ingredients:
Peanut Beer Batter Chicken Strips:
1 large egg
3/4 cup beer (English ale or oatmeal stout)
1 ½ cups peanut flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup finely chopped peanuts
24 ounces boneless, skinless chicken breast strips
3 cups peanut oil
Coriander-Maple Peanut Sauce:
1/2 cup cilantro leaves
1/3 cup unsalted peanuts
2 tablespoons chili paste
2 garlic cloves
1 teaspoon salt
1/2 cup rice vinegar
1/4 cup hot water
1/4 cup maple syrup
Method:
Prepare the Cilantro-Maple Peanut Sauce, combining the cilantro and peanuts in the work bowl of a food processor. Pulse 4 to 5 times to crush peanuts and combine ingredients. Add the remaining ingredients and puree until well combined. Transfer a serving bowl. Set aside.
Prepare the Peanut Beer Batter Chicken Strips, in a large bowl, lightly beat the egg; whisk in the beer, then 1 cup of the peanut flour, baking soda and salt. Fold in chopped peanuts Cover and let stand for half hour before using.
Heat oil in a large skillet (cast-iron works great) over medium-high heat to 360 degrees F. Dredge the chicken strips in the remaining peanut flour, then dip into the batter; let excess drip off. Place the chicken strips in the heated oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to a paper towel lined tray. Pat more towels on top to absorb excess oil. Season with salt and serve with the Cilantro-Maple Peanut Sauce.
Makes:
4-6 Servings
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
