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Ingredients
- 1 c. dry roasted peanuts, grnd
- 1/3 c. yellow cornmeal
- 4Â 1/2 Tbsp. garlic, chopped
- 1 Tbsp. fresh ginger root, chopped
- 2 stalk fresh lemongrass
- 1/2 tsp black pepper
- 1/2 tsp coarse salt
- 1Â 1/3 c. rice flour
- 2 c. buttermilk
- 3Â 1/2 lb chicken, quartered
- 1 c. sugar
- 1/2 c. distilled white vinegar
- 2 x 4" dry warm red chilies
- 1Â 1/2 Tbsp. nam pla, (Thai fish sauce)
- 1/2 c. water
Directions
- Throw away outer leaves of the lemongrass. Slice thin the bottom 4" and mash to a paste in a mortar with pestle.
- In a shallow bowl, stir together the peanuts, cornmeal, 2 Tbs. of the garlic, ginger root, lemongrass, black pepper, salt and 1/3 c. of the flour. Have ready, in 2 separate shallow bowls, the remaining 1 c. of flour and the buttermilk. Dredge the chicken pcs well in the flour, shaking off the excess, dip them in the buttermilk, letting the excess drip off, and roll them in the peanut mix, transferring them as they are coated to an oiled shallow baking dish.
- Bake the chicken, covered tightly with foil, in the middle of a preheated 350F oven for 45 min, remove the foil carefully and bake the chicken for 20 - 25 min more, or possibly till golden brown (the chicken will crisp as it cools). In a small sauce pan combine the vinegar, sugar, remaining 2 1/2 Tbs.. garlic, crushed red chilies, nam pla and the water, bring the mix to a boil, and simmer it till it is reduced by half. Serve the chicken with the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 645g | |
| Recipe makes 4 servings | |
| Calories 1433 | |
| Calories from Fat 631 | 44% |
| Total Fat 72.16g | 90% |
| Saturated Fat 16.63g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 207mg | 69% |
| Sodium 1094mg | 46% |
| Potassium 1216mg | 35% |
| Total Carbs 125.23g | 33% |
| Dietary Fiber 6.9g | 23% |
| Sugars 59.12g | 39% |
| Protein 73.1g | 117% |
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