Pirates Pantry

Plundering the seven seas for grub worth preserving

Crispy Peanut-Crusted Chicken with Coconut Peanut Sauce

main-dishstovetopweekendmake-aheadpartyasian

Prep
30 min
Cook
20 min
Total
1 hour 50 min
Servings
4

For the Brine

Brining ensures juicy, flavorful chicken—don't skip this step

Ingredients

  • 8 cups Water
  • ⅓ cup Kosher Salt
  • ⅓ cup Sugar
  • ⅓ cup Soy Sauce
  • 2 tablespoons Olive Oil

Instructions

  1. In a large bowl, combine water, salt, sugar, soy sauce, and olive oil.
  2. Stir until salt and sugar are dissolved.
  3. Add chicken tenders and brine for 1 hour.
  4. Remove chicken, rinse under cold water, and pat dry.

Prep: 5 min • Cook: No time • Wait: 1 hour

For the Chicken Coating & Frying

Peanuts should be chopped to a coarse crumb—like golden treasure

Ingredients

  • 1 pound Boneless Chicken Breast Tenders
  • 3 tablespoons All-Purpose Flour
  • 4 large Eggs, Beaten
  • 1 pound Roasted Peanuts
  • 1 cup Panko Crumbs
  • 1 quart Peanut Oil For Frying

Instructions

  1. Trim chicken tenders; cut in half lengthwise if desired.
  2. Optional: Thread chicken onto skewers for easier frying and serving.
  3. In a food processor, pulse roasted peanuts until they resemble coarse panko.
  4. Mix chopped peanuts with panko crumbs in a shallow dish.
  5. Dredge each tender in flour, then dip in beaten eggs.
  6. Coat thoroughly in peanut-panko mixture.
  7. Heat peanut oil in a deep fryer or heavy pan to 350°F (175°C).
  8. Fry chicken in batches until golden brown and cooked through, about 3–4 minutes per side.
  9. Drain on paper towels and serve with sauce.

Prep: 25 min • Cook: 15 min • Wait: No time

For the Coconut Peanut Sauce

Sauce thickens as it cools—adjust consistency with a splash of water if needed

Ingredients

  • 2 tablespoons Peanut Oil
  • 2 cloves Garlic, Minced
  • 14 ounces Coconut Milk (1 Can)
  • 1 cup Creamy Peanut Butter
  • 1 ½ tablespoons Reduced-Sodium Soy Sauce
  • 3 tablespoons Packed Light Brown Sugar
  • 1 teaspoon Salt And Freshly Cracked Black Pepper, To Taste

Instructions

  1. Heat peanut oil in a saucepan over medium heat.
  2. Add garlic and sauté for 1 minute until fragrant.
  3. Stir in coconut milk, peanut butter, soy sauce, and brown sugar.
  4. Season with salt and pepper.
  5. Simmer gently, stirring often, until smooth and slightly thickened.

Prep: 5 min • Cook: 5 min • Wait: No time

Notes

A crunchy, nutty feast fit for a captain’s celebration—this dish sails boldly into flavor territory. The sauce doubles as a dip or drizzle and keeps well in the ship’s stores for up to 3 days. For a spicier voyage, add a dash of chili oil or sriracha to the sauce before serving.