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Sweet Chili Peanut Chicken

Sweet Chili Peanut Chicken


1 lb boneless chicken thigh, cut into small cubes, brined

1 cup buttermilk

1 cup rice flour (cornstarch can also be used)

1 lb brussels sprouts

1 small fennel bulb

1 lime

1 tbsp ginger, peeled and finely minced

1 tsp kosher salt

3/4 cup dry roasted, ground peanuts

1 cup Thai basil (regular basil can be substituted)

1/2 cup mint

1 bunch cilantro, washed & cut

1/4 cup of Pretty Thai® Sweet Chili Sauce

1 1/2 cups Thai Jasmine rice

Pretty Thai® Thai Chili Powder - as desired

1 banana – if desired


1). Cook the Jasmine rice according to the package directions.

2). Preheat oven to 375º F.

3). Cut the green from the fennel bulb. Trim off the bottom of the bulb and quarter. With a mandolin or a very sharp knife thinly slice 1/4 of the bulb. Place sliced fennel in a small bowl, add lime juice, ginger, and salt to bowl, mix. Set aside.

4). Trim and cut the Brussels sprouts in half.

5). Pulse the peanuts in a food processor or grinder until finely ground but be careful not to turn into peanut butter!

6). Coat the brussels in oil and sprinkle with salt. Bake in oven until they turn golden.

6). When the brussels start to brown, about 20 minutes start preparing the fried chicken. In a shallow bowl add in buttermilk. Put the rice flour in a separate shallow bowl. Coat the cut, brined chicken in the buttermilk, allowing excess to drip, then place in the rice flour. Once you get a good coating on the chicken fry on 375º F in a counter-top electric fryer. The frying process should take 5-6 minutes or until the chicken is cooked to an internal temperature of 165º F. *to check if the fryer is ready to use test the oil by sprinkling some the cornstarch into the fryer. If it immediately begins to form bubbles around the cornstarch then the fryer is hot enough.

7). Pull the chicken out and place on a plate lined with a paper towel to soak up excess oil.

9). In a large mixing bowl, combine the chicken, roasted brussels, ground peanuts, herbs, pickled fennel and Pretty Thai® Sweet Chili Sauce. Toss the ingredients well until the sauce is incorporated evenly. Add Pretty Thai® Chili Powder as desired for an even, well balanced spice.

10). If desired, slice a banana in ½ inch pieces, coat in buttermilk, then coat in rice flour and fry until GBD! Add to the finished dish for a nice presentation and added flavor.

11). Serve with Thai Jasmine rice and Enjoy!

*note: if peanuts are not already dry roasted, roast in the oven for 12-15 minutes, or until they are golden brown.

Watch how to make in the video below!