This recipe involves several steps and components, but the payoff is worth the effort. The chicken gets a crunchy coating from peanuts and panko, and a drizzle of hot pepper jelly adds a touch of heat. A tangy, cooling vegetable salad balances the spice, making each bite harmonious.
Info
- Cook time: 1 hour
- Total time: 3 hours 25 minutes
- Yield: 4 servings
Ingredients
Buttermilk Marinade
- 1/2 cup whole buttermilk
- 2 tablespoons soy sauce
- 2 teaspoons ground ginger
- 1 teaspoon garlic powder
- Two 8-ounce boneless, skinless chicken breasts, cut in half crosswise
Pickled Carrot-Cucumber Salad
- 2 tablespoons sugar
- 2 tablespoons seasoned rice vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 cup julienned carrots
- 1 cup julienned cucumbers
- 1 cup thinly sliced radishes
- 2 green onions, sliced
Peanut-Crusted Chicken
- Peanut oil, for frying
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 2 large eggs, lightly beaten
- 1 cup panko breadcrumbs
- 1 cup finely crushed salted dry-roasted peanuts
- 1/4 cup red pepper jelly, heated until it melts
- 1/2 cup store-bought peanut sauce (such as Thai peanut sauce)
- 4 brioche buns, split
- 1/2 cup fresh cilantro leaves
Instructions
- Buttermilk marinade: In a bowl, stir together the buttermilk, soy sauce, ginger, and garlic powder. Pound the chicken to an even thickness of no more than 1 inch to promote uniform cooking. Put the chicken in a zip-top bag or shallow dish, pour the marinade over it, and turn to coat. Seal or cover and refrigerate for at least 2 hours or up to overnight.
- Pickled carrot-cucumber salad: In a medium bowl, whisk together the sugar, vinegar, salt, and pepper. Add the carrots, cucumbers, radishes, and green onions; toss to coat. Refrigerate until serving time. The flavors will deepen as it sits.
- Peanut-crusted chicken: Pour peanut oil into a Dutch oven to a depth of 3 inches and heat to 325 degrees F.
- Remove the chicken from the marinade and discard the marinade. Season the chicken with salt and pepper. In a shallow dish, combine the flour, garlic powder, and ginger. In a second shallow dish, lightly beat the eggs. In a third shallow dish, mix the panko and peanuts. Dredge each chicken piece in the flour mixture, shaking off excess; dip in the egg, then coat with the panko mixture, pressing gently so it adheres.
- Fry the chicken in two batches, turning occasionally, until golden and crispy and the internal temperature reaches 165 degrees F, about 10 to 15 minutes. Transfer to a wire rack to drain. Drizzle with the heated pepper jelly.
- To serve: Spread peanut sauce on the buns. Place a piece of chicken on each bottom bun, top with the pickled salad, cilantro, and the top bun. Serve immediately.
