Peanut Beer Batter Chicken Strips with Coriander-Maple Peanut Sauce

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