'0' Oil Baked Thai Chicken in Homemade Creamy Peanut Sauce

Baked Thai Chicken in Creamy Peanut Sauce

In my previous post I was all over with my love for Thai cuisine. And I shared the recipe of Authentic Shrimp Pad Thai in 20 mins. On the very same day I prepared another Thai preparation to complement the Pad Thai. Though Pad Thai is known as one pot meal I insisted on trying something new with it to get the ultimate flavor of Thai cuisine.

Few months before I had visited an South East Asian restaurant and had a simply elegant chicken dish, Thai Chicken in Creamy Peanut Sauce. It was the chef’s special addition to their menu for that day. When chef arrived to our table and asked about our experience all I could say was “ummm”! It was so creamy and delicious that we couldn’t stop licking our fingers literally. Later we were told that was a simple slow cooked chicken. From that day I had pinned this preparation in my mind. When I got the chance to make a Thai chicken preparation I couldn’t think of anything else.

But the only problem was the slow cooker. Neither I have a slow cooker nor do I have that much patience. So I decided to give my best shot with a baked version. I don’t know the authentic recipe of this particular Thai Chicken in Creamy Peanut Sauce. So I gathered a bit basic information from internet and accomplished the rest by following my taste-buds.

Here is the recipe of ‘0’ Oil Baked Thai Chicken in Homemade Creamy Peanut Sauce.

Preparation Time: 15 mins

Cooking Time: 40 mins

Resting Time: 5 mins

Total Time: 60 mins

Yield: 4 servings

Ingredients:

Chicken drumsticks: 4

Minced garlic: 1 tbsp

Peanut butter: ¼ cup

Coconut milk: ½ cup

Flour: ¼ cup

Red curry paste: 1 tbsp

Soy sauce: 1 tbsp

Lime juice: 1 tbsp

Cayenne pepper: ½ tsp

Palm sugar/ brown sugar: 1 tsp

Salt to taste

For garnishing:

Spring onion: 2 tbsp

Toasted sesame seed: 2 tbsp

Honey: 1 tbsp

Equipment:

Non-stick Baking pan

Foil

Non-stick sauce pan

Baked Chicken in Thai Creamy Peanut Sauce

Preparation:

Wash and clean the chicken drumsticks. Pat them dry with kitchen towel. Take the flour in a zip lock bag and drop the dry chicken pieces in the bag. Shake the bag vigorously to coat the drumsticks with flour neatly. You can also use any shallow mixing bowl instead of zip lock bag and toss drumsticks in flour. Remove drumsticks and place it on a plate side by side.

Take a medium mixing bowl and beat peanut butter in it for 1 min. add rest of the ingredients except coconut milk and beat for another 30 secs. Now add coconut milk little by little and whisk slowly. When the mixture will turn to smooth puree with pouring consistency, stop adding coconut milk. Adjust seasoning. Pour half of this sauce on flour coated drumsticks and keep them covered for 10 mins. Take rest half of the sauce in a nonstick sauce pan and allow it to simmer on low flame. Don’t bring it to boil otherwise the sauce will curdle. Once the sauce starts to thicken remove from flame and allow it to cool a bit. The sauce will be thicker when cooled completely and a bit darker in color. Transfer to sauce bowl for serving before it’s completely cold.

Preheat the oven to 200⁰C. If you wish to oil spray the baking pan go for it, but for nonstick baking pans it’s not necessary.

Place the sauce coated drumsticks on nonstick baking pan. And bake for 20 mins at 200⁰C. After 20 mins flip the sides of drumsticks and pour the remaining sauce on it and send back to oven to bake for 15 mins more. Check the drumsticks with a skewer, if it’s done keep them on wire rack for 5 mins to let it be cold enough to handle else bake for additional 10-15 mins.

Once drumsticks are nicely done, coat each pieces with honey while drumsticks are hot. It will give a nice caramelized color. If you don’t prefer honey you can skip this part. Sprinkle the chopped spring onion and toasted sesame seeds on top.

Serve the ‘0’ Oil Baked Thai Chicken in Homemade Creamy Peanut Sauce hot with previously cooked creamy Peanut Sauce and pickled veggies and lime wedges on the side.