Crispy peanut butter chicken thighs
Crunchy peanut butter and chicken – name a better duo! The delicious peanut marinade and Panko bread crumb coating make these chicken legs extra crispy. Served with wok-fried peppers and rice, this dish is a potential new favourite.
Preparation
Step 1
4 chicken thighs, with or without bone (500–600 g in total) – 2 tbsp vegetable oil
Fry the chicken thighs skin-side down in a wok with a dash of oil over a medium heat for 20 minutes. Turn and fry for another 5 minutes.
Step 2
75 g crunchy peanut butter – 6 tbsp Kikkoman Teriyaki Wok Sauce with Toasted Sesame – 4 tbsp Kikkoman Panko - Japanese style crispy bread crumbs
Preheat the oven to 220°C (fan grill). Mix the peanut butter and the Kikkoman Teriyaki Sauce with Sesame. Place the chicken thighs in an ovenproof dish, brush with the teriyaki-peanut mixture and sprinkle with the Kikkoman Panko. Drizzle the fat from the wok over the breadcrumbs.
Step 3
2 red onions – 1 small red pepper – 1 small yellow pepper
Peel the onions and cut them into wedges so that the root base holds the onion pieces together. Cut the red pepper into 3 cm pieces.
Step 4
2 tbsp vegetable oil – 250 g broccoli florets – 4 tbsp Kikkoman Teriyaki Wok Sauce with Toasted Sesame
Add the onions and peppers to the wok with 2 tbsp of vegetable oil and fry over a medium heat for 5 minutes. Add the broccoli and cook for another 5 minutes. Glaze briefly with the Kikkoman Teriyaki Sauce with Sesame.
Step 5
While the vegetables are frying, place the chicken thighs on the second shelf from the top of the oven and cook until golden brown. This takes 4 to 6 minutes depending on your oven. Keep a close eye on them - once the crumbs start to brown, they can burn quickly! Serve the chicken with the vegetables.
Tip:
Rice is, of course, a great accompaniment – especially brown rice. But creamy mashed potatoes or sweet potato purée also go really well with the crispy peanut butter chicken.
Recipe-ID: 1653
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4 chicken thighs, with or without bone (500–600 g in total) – 2 tbsp vegetable oil
Fry the chicken thighs skin-side down in a wok with a dash of oil over a medium heat for 20 minutes. Turn and fry for another 5 minutes.
75 g crunchy peanut butter – 6 tbsp Kikkoman Teriyaki Wok Sauce with Toasted Sesame – 4 tbsp Kikkoman Panko - Japanese style crispy bread crumbs
Preheat the oven to 220°C (fan grill). Mix the peanut butter and the Kikkoman Teriyaki Sauce with Sesame. Place the chicken thighs in an ovenproof dish, brush with the teriyaki-peanut mixture and sprinkle with the Kikkoman Panko. Drizzle the fat from the wok over the breadcrumbs.
2 red onions – 1 small red pepper – 1 small yellow pepper
Peel the onions and cut them into wedges so that the root base holds the onion pieces together. Cut the red pepper into 3 cm pieces.
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