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Crispy Chicken in Peanut Sauce

⏱ 50 min in total🔪 15 min prep🍳 35 min cooking🍽 4 portiesEasy
Crispy Chicken in Peanut Sauce

Chicken thighs, fried crisp on the outside and finished in the oven, under a sauce of peanut butter, soy sauce, lemon and curry — sweet, salty and sour at once. An irresistible savoury dish with a flavour profile all its own.

The chicken and the sauce are made separately and only brought together on the plate. If you cooked the thighs in the sauce, the crisp skin you fried them for would go soft immediately.

The coriander goes into the sauce off the heat: cooked along, it loses its aroma. Served with boiled carrot sticks. A related dish built on peanut is the Andean peanut soup.

Ingredients

Measurements
🍽 4 servings
  • 8 chicken thighs, skinless
  • 1 onion
  • 100 g peanut butter
  • 80 g béchamel sauce
  • 3 tbsp soy sauce
  • 3 tbsp lemon juice
  • 200 ml water
  • 1 tsp curry powder
  • 1 pinch of ground cumin
  • 1 pinch of ground ginger
  • 1 tbsp honey
  • Fresh coriander, as needed
  • Peanut oil, as needed
  • Salt and black pepper, to taste
  • Boiled carrot sticks, to serve

Method

  1. 1

    Season the skinless chicken thighs well. Heat a pan with peanut oil and fry them over high heat until the surface is golden and crisp.

  2. 2

    Take the pieces out of the pan, arrange them in a roasting dish and finish cooking them in a moderate oven, adding a splash of water or stock to the base if you find it necessary to keep them moist. Once done, keep them warm.

  3. 3

    Chop the onion finely. In the same pan, or in a clean pot with a little peanut oil, soften the onion. Turn the heat down to moderate and add the peanut butter, the béchamel, the soy sauce and the lemon juice. Mix well and add a few tablespoons of water if you need to loosen the consistency.

  4. 4

    Stir constantly while it carries on cooking over low heat and add the curry powder, the ground cumin, the ground ginger, the tablespoon of honey, salt and black pepper.

  5. 5

    The final aromatic touch: take the sauce off the heat and stir in the chopped fresh coriander along with a few drops of peanut oil to wake up all the aromas.

  6. 6

    Put the hot chicken thighs on a platter, sauce them generously right at the moment you take them to the table, and serve with boiled carrot sticks.