, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Crispy peanut chicken with Thai cucumber salad
Ingredients
- 1½ lbs 650 g chicken breast boneless, or chicken tenderschicken breasts boneless, or chicken tenders
- ¼ cup 60 ml mayonnaise
- 1 tbsp 1 tbsp tamari soy sauce
- 1 tsp 1 tsp garlic powder
- ¼ tsp ¼ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 1 cup 240 ml salted peanuts finely chopped or almonds
- 1 tbsp 1 tbsp avocado oil as spray, as needed
- 2 lbs 900 g cucumber
- 1 (1 oz.) 1 (30 g) medium shallot thinly slicedmedium shallots thinly sliced
- ¼ cup (1⁄8 oz.) 60 ml (4 g) fresh cilantro leaves
- 1 1 small red chili pepper thinly sliced, or to tastesmall red chili peppers thinly sliced, or to taste
- 1 tbsp 1 tbsp fresh lime juice
- 1 tbsp 1 tbsp rice vinegar
- 1 tsp 1 tsp fish sauce
- 1 tsp 1 tsp sesame oil
- ¼ cup 60 ml mayonnaise
- 1 tbsp 1 tbsp peanut butter without added sugar
- 1 tbsp 1 tbsp fresh lime juice
- 1 tsp 1 tsp tamari soy sauce
- 1 tsp 1 tsp hot sauce or to taste
- 1 tbsp 1 tbsp water as needed
- 1 1 lime cut into wedgeslimes cut into wedges
Instructions
- Slice the chicken breasts horizontally into thinner cutlets of even thickness. Pat dry with paper towels. If necessary, gently pound the chicken to an even thickness using a meat mallet.
- In a bowl, combine the mayonnaise, tamari, garlic powder, salt, and pepper. Place the chopped peanuts in a separate shallow dish.
- Coat both sides of the chicken cutlets with a thin layer of the mayonnaise mixture. Press into the chopped peanuts, coating both sides evenly. Gently shake off any loose pieces.
- Arrange the chicken in a single layer in the air fryer basket, leaving space between the pieces. Lightly spray with cooking oil. Air fry at 375°F (190°C) for approximately 8–12 minutes, carefully turning halfway through, until the coating is golden and crispy and the chicken is cooked through. The internal temperature should reach 165°F (74°C). Cook in batches if necessary.
- Meanwhile, prepare the cucumber salad. Use a vegetable peeler to slice the cucumbers lengthwise into thin ribbons, stopping when you reach the watery, seedy center. Gently pat dry if needed. Combine the cucumber ribbons with the shallot, cilantro, and chili in a large bowl.
- In a small bowl, whisk together the lime juice, rice vinegar, fish sauce, and sesame oil. Set aside until ready to serve.
- Make the dipping sauce by whisking together the mayonnaise, peanut butter, lime juice, tamari, and hot sauce. Gradually add water until smooth and creamy, adjusting the consistency to your preference. Taste and add more lime juice or hot sauce if desired.
- Just before serving, pour the dressing over the cucumber salad and toss gently to combine.
- Slice the chicken into strips and serve alongside the cucumber salad, with the creamy peanut dipping sauce and lime wedges on the side. Keep the sauce separate to preserve the crispy peanut coating.
Recipe notes and tips
How do I get the crispiest peanut coating?
Finely chop the roasted peanuts so they adhere evenly to the chicken. The pieces should be small but still have some texture rather than being ground into a powder.
Press the peanuts firmly onto the mayonnaise-coated chicken and lightly spray with oil before air frying. Avoid overcrowding the basket, as good air circulation helps create a golden, crunchy coating.
Can I use chicken tenders instead?
Absolutely! Chicken tenders work well and require less preparation. Coat them with the mayonnaise mixture and chopped peanuts as directed, then adjust the air frying time according to their thickness.
Can I make this in the oven?
Yes! Preheat the oven to 400°F (200°C). Arrange the coated chicken on a parchment-lined baking sheet or a lightly greased wire rack set over a baking sheet.
Lightly spray with oil and bake for approximately 15–20 minutes, turning carefully halfway through, until golden and cooked through. The internal temperature should reach 165°F (74°C).
Can I use another type of nut?
Yes! Finely chopped almonds or cashews can be used instead of peanuts. The flavor will be slightly different, but both provide a delicious crunchy coating.
How spicy is this dish?
The cucumber salad has a fresh chili kick, while the creamy peanut sauce adds a little extra heat.
For a milder version, remove the seeds from the chili or use less hot sauce. If you enjoy spicy food, add extra fresh chili or increase the hot sauce to taste.
What kind of hot sauce should I use?
Frank's RedHot Original works well in the dipping sauce, adding gentle heat and a tangy flavor that complements the creamy peanut butter and lime.
You can also use another unsweetened chili sauce. Check the ingredients for added sugar, as some Asian-style chili sauces can be surprisingly sweet.
How do I keep the cucumber salad crisp?
Use a vegetable peeler to create long, thin cucumber ribbons, avoiding the watery center. Pat the ribbons dry if they contain a lot of moisture.
Keep the dressing separate until just before serving. This prevents the cucumbers from releasing too much liquid and becoming soggy.
Can I prepare this ahead?
You can prepare the mayonnaise coating, chop the peanuts, and make the dipping sauce a day ahead. Store everything separately in airtight containers in the refrigerator.
The cucumber dressing can also be prepared in advance. For the freshest texture, slice the cucumbers and dress the salad shortly before serving.
The chicken is best cooked just before serving so the peanut coating stays crispy.
Storage and leftovers
Store leftover chicken, cucumber salad, and dipping sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken in the air fryer at 350°F (175°C) for a few minutes until heated through and crispy again. The cucumber salad is best enjoyed fresh, as it will soften and release moisture during storage.
