THAI SATAY STYLE BUFFALO WINGS
When I was small, mom would make chicken satay with peanut sauce for company. It was only for special occasions, but it was one of my favorite dishes. I just started making it for my family and realized why it was only for company, IT'S HARD TO PREPARE THE CHICKEN. Slicing it into thin ribbons is tough work, especially in a small kitchen. But if I were to use chicken wings...
Provided by Gunnar
Categories Chicken
Time 1h5m
Yield 4-8 serving(s)
Number Of Ingredients 19
Steps:
- Cut or prepare the chicken; place aside.
- Mix ingredients for the satay sauce. Place in a gallon size ziplock bag.
- Add chicken into bag, and place into the fridge overnight.
- If making satay, place the thinly sliced chicken on skewers (like if you were sewing the chicken on the skewer).
- Use a long pan (like a 9x13 cake pan) in place of the ziplock bag, cover, and keep in fridge overnight.
- Make the peanut sauce by mixing the stock, sugar, salt and lemon juice and setting aside.
- Heat a pan with the oil.
- Add garlic and cook till golden.
- Add the curry powder and mix in well, cook for a couple of seconds.
- Add the coconut milk, keep stirring and allow to cook for a second or two.
- Stir in the stock mixture and cook for a minute or two.
- Add peanut butter and bread crumbs, mix well and transfer to a dipping bowl.
- Fire up the grill and cook chicken over hot coals.
- After the chicken is cooked, eat chicken by dipping the skewed meat (or buffalo wings) into the peanut sauce.
- Enjoy with sticky rice, and a cold brew.
Nutrition Facts : Calories 925.4, Fat 72.4, SaturatedFat 24.5, Cholesterol 143.3, Sodium 2019.8, Carbohydrate 29.1, Fiber 2.9, Sugar 15.8, Protein 43
THAI CHICKEN SATAY
The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time.
Provided by STACEYLYNN0822
Categories World Cuisine Recipes Asian Thai
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
- Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
- Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 9.3 g, Cholesterol 65.9 mg, Fat 25 g, Fiber 3 g, Protein 35.4 g, SaturatedFat 9.2 g, Sodium 314.7 mg, Sugar 0.2 g
THAI BUFFALO WINGS
Spicy and slightly sweet with unique flavors.
Provided by Patrick McCreary
Categories Appetizers and Snacks Spicy
Time 1h20m
Yield 15
Number Of Ingredients 9
Steps:
- Toss chicken wings with the flour in a large non-porous bowl to evenly coat. Cover the bowl with plastic wrap and refrigerate 60 to 90 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Combine butter, hot pepper sauce, chile-garlic sauce, Thai red chile paste, Asian sweet chile sauce, and honey in a small saucepan over low heat. Heat, stirring occasionally, until the butter is melted completely and the sauce is well blended, about 5 minutes; set aside.
- Fry the chicken wings in the hot oil until they become golden brown and are no longer pink in the middle, 10 to 15 minutes. Remove the chicken wings to a serving bowl.
- Pour the sauce over the chicken wings; stir to coat.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 7.2 g, Cholesterol 26.8 mg, Fat 14.1 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 4.1 g, Sodium 204.7 mg, Sugar 3.1 g
THAI SATAY STYLE BUFFALO WINGS
Number Of Ingredients 19
Steps:
- Cut or prepare the chicken; place aside. Mix ingredients for the satay sauce. Place in a gallon size ziplock bag. Add chicken into bag, and place into the fridge overnight. If making satay, place the thinly sliced chicken on skewers (like if you were sewing the chicken on the skewer). Use a long pan (like a 9x13 cake pan) in place of the ziplock bag, cover, and keep in fridge overnight. Make the peanut sauce by mixing the stock, sugar, salt and lemon juice and setting aside. Heat a pan with the oil. Add garlic and cook till golden. Add the curry powder and mix in well, cook for a couple of seconds. Add the coconut milk, keep stirring and allow to cook for a second or two. Stir in the stock mixture and cook for a minute or two. Add peanut butter and bread crumbs, mix well and transfer to a dipping bowl. Fire up the grill and cook chicken over hot coals. After the chicken is cooked, eat chicken by dipping the skewed meat (or buffalo wings) into the peanut sauce. Enjoy with sticky rice, and a cold brew.
THAI-STYLE CHICKEN SATAY
Thai-style chicken satay marinated in a soy and peanut-flavored sauce and cooked to your liking. Some might like to spice it up a bit by adding more hot sauce.
Provided by Bryan Herbert
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h25m
Yield 6
Number Of Ingredients 9
Steps:
- Stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. Place chicken in the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove chicken from marinade; discard marinade and thread chicken onto skewers.
- Cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 10.5 g, Cholesterol 103.9 mg, Fat 11.1 g, Fiber 1.7 g, Protein 42.8 g, SaturatedFat 2.7 g, Sodium 1365.1 mg, Sugar 4.1 g
THAI BUFFALO WINGS
Make and share this Thai Buffalo Wings recipe from Food.com.
Provided by sexymommalucas
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- HEAT oil in large skillet or wok over medium-high heat. Add chicken wings; fry until golden brown. Remove wings from skillet.
- Remove all but 2 tablespoons oil from skillet. Add garlic; cook for 20 seconds. Stir in cucumber, bell pepper, pineapple, sweet chili sauce and water.
- Bring to a boil; add wings back to skillet. Cook for 1 minute to heat through.
Nutrition Facts : Calories 424.1, Fat 35.3, SaturatedFat 7.3, Cholesterol 87.4, Sodium 85.3, Carbohydrate 5.3, Fiber 0.8, Sugar 3.2, Protein 21.6
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