Oven-fried chicken crusted with peanut butter sauce and Japanese panko crumbs served with silky coconut milk noodles. The most insanely delicious Asian-inspired comfort meal. Ever.
The peanut butter sauce is mostly creamy peanut butter with soy sauce, ginger, garlic and brown sugar plus a touch of heat. It is almost identical to the one I use on my cold peanut butter noodles.
Oh. . . Ok. . . It is exactly the same just toned down a little so it doesn’t overwhelm the other flavors.
The chicken cutlets get dressed up in a thin layer of peanut sauce and coated with toasted panko crumbs and baked. The peanut sauce adds great flavor and the panko gives it a nice crunch. Two things I look for in chicken. Flavor + crunch.
My new trick is to toast the panko crumbs first in a dry skillet to make sure the coating will be crispy and golden brown. Sometimes panko doesn’t crisp up or brown enough when there’s a short cooking time. Toasting them first is insurance.
To make the noodles thin spaghetti is cooked in coconut milk then drained and tossed back in with some of the starchy coconut water reserved from cooking along with some of the peanut butter sauce. In case you didn’t know coconut milk and peanut butter make the most amazing pair!
They belong together just as much as peanut butter and jelly. A perfect marriage.
This ranks high as one of my favorite meals of the past few weeks. Truth be known I’m having a hard time forgetting it.
The tender, juicy chicken with the crunchy peanut butter panko crumbs and those noodles.
Give me a big bowl of them there noodles and this girl is over the moon happy. Gone girl.
Oven-fried chicken crusted with peanut butter sauce and toasted panko crumbs with creamy coconut milk noodles.
- Add all the sauce ingredients to a blender or food processor and process until smooth.
- Add 1/4 of the sauce to a wide shallow bowl.
- Heat a large skillet over medium heat and add the panko crumbs, stir until toasted, remove from heat and place half in a small bowl and half on a wide, shallow bowl or plate (adding more to the plate as needed).
- Place the flour on a separate wide, shallow bowl or plate.
- Preheat oven to 400 degrees F. Line a large baking sheet or roasting pan with parchment or grease lightly with oil.
- Season the chicken well with salt and pepper. Use tongs to dredge in flour then coat in sauce - just a thin layer - use a butter knife or pastry brush to scrape off excess - then cover with panko crumbs patting on with your fingers.
- Place on prepared baking sheet and repeat until all the chicken is coated. Lightly sprinkle some of the leftover panko crumbs over top of the chicken. Bake until cooked through 15 - 20 minutes depending on the size of your chicken (internal temperature should reach 165 degrees F.)
- In a medium saucepan bring the coconut milk plus 1 can of water to a boil and cook the noodles to al dente. Drain the noodles over a bowl and reserve the pasta water.
- Add the noodles to a bowl with some of the reserved coconut water and 1/2 of the remaining peanut sauce. Stir together until the peanut sauce melts - add more of the coconut water if needed to form a light sauce.
- Serve the chicken over the coconut noodles drizzled with the remaining peanut sauce and garnished with chopped scallions.
Peanut Sauce adapted from Tyler Florence
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