Best 9 Asian Peanut Crusted Chicken Recipes

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Are you craving an explosion of flavors with a satisfying crunch? Look no further than the Asian Peanut Crusted Chicken! This delectable dish is a culinary symphony that harmonizes the tangy, sweet, and savory notes of Asian cuisine. The tender chicken is coated in a crispy, flavorful peanut crust that adds an irresistible textural element.

This recipe collection offers two tantalizing variations: the classic Asian Peanut Crusted Chicken and the equally irresistible Air Fryer Asian Peanut Crusted Chicken. Both versions promise a delectable treat that will excite your taste buds. The traditional method utilizes a pan-frying technique, while the air fryer version provides a healthier alternative with a similar satisfying crunch.

These recipes are meticulously crafted to ensure a hassle-free cooking experience. Each step is explained in detail, and the ingredient list is comprehensive yet approachable. Whether you're a seasoned cook or a novice in the kitchen, you'll find these recipes easy to follow and incredibly rewarding.

So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving more. The Asian Peanut Crusted Chicken awaits your culinary exploration, promising a delightful sensory experience that will transport you to the vibrant streets of Asia with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN CHICKEN WRAPS



Asian Chicken Wraps image

Healthy Asian chicken wraps with Thai peanut sauce are an easy 30-minute meal loaded with tender chicken, crunchy broccoli slaw, and edamame.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 30m

Number Of Ingredients 15

1/3 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon Sriracha (or similar spicy chili sauce)
1 tablespoon minced fresh ginger
1 tablespoon fresh lime juice
1 pound boneless, skinless chicken breasts
1 tablespoon canola oil (or grapeseed oil, divided)
2 cups broccoli slaw
1 cup shelled edamame (thawed if frozen)
1/2 cup shredded carrots
1/2 cup finely chopped green onions
1/4 cup dry roasted salted peanuts (chopped)
Chopped fresh cilantro (to taste)
4 whole wheat tortillas

Steps:

  • In a small bowl, stir together all of the sauce ingredients: peanut butter, soy sauce, honey, Sriracha, ginger, and lime. Set aside.
  • Cut the chicken into bite-sized pieces. Heat half of the oil in a large, non-stick skillet over medium-high. Once the oil is shimmering, add the chicken (be careful as the oil may splatter), and sauté the chicken until fully cooked, about 2-3 minutes per side.
  • Transfer to a bowl and blot away any excess oil. To the bowl, add 1/4 cup of the peanut sauce, then toss to coat the chicken. Reserve the rest of the sauce for serving.
  • To the same skillet in which you cooked the chicken, add the remaining oil and let warm for 30 seconds. Add the broccoli slaw, edamame, carrots, and half of the green onions and sauté until crisp-tender, about 2 minutes. Remove from heat.
  • To assemble wraps, spread a spoonful of the reserved sauce on each tortilla.
  • Top with the chicken, vegetables, chopped peanuts, remaining green onions, and fresh cilantro. Wrap and enjoy warm or at room temperature.

Nutrition Facts : TransFat 1 g, ServingSize 1 of 4, Calories 586 kcal, Carbohydrate 47 g, Protein 43 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 73 mg, Fiber 8 g, Sugar 15 g, UnsaturatedFat 18 g

ASIAN PEANUT CHICKEN TENDERS



Asian Peanut Chicken Tenders image

Ginger, lime and peanuts flavor these Asian inspired tenders.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons teriyaki sauce
1 tablespoon creamy peanut butter
1 tablespoon lime juice
1/2 teaspoon ground ginger
1 egg
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup finely chopped salted dry-roasted peanuts
1 package (14 oz) uncooked chicken tenders (not breaded)

Steps:

  • In medium bowl, mix Peanut Sauce ingredients. Cover; refrigerate until ready to serve.
  • Heat oven to 400°F. Spray large cookie sheet with cooking spray. In shallow bowl, beat egg. In large reasealable food-storage plastic bag, place bread crumbs and peanuts. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
  • Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with sauce.

Nutrition Facts : Calories 340, Carbohydrate 16 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 3 g, TransFat 0 g

PEANUT-CRUSTED CHICKEN BREASTS



Peanut-Crusted Chicken Breasts image

Peanut breading gives these chicken breasts a delicious crunch and keeps them meltingly tender.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 9

1 tablespoon olive oil, plus more for baking sheet
3/4 cup unsalted peanuts
3 slices white sandwich bread, torn into small pieces
Coarse salt and ground pepper
2 large eggs
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
1 1/2 pounds asparagus, trimmed
1 tablespoon butter
2 teaspoons finely grated lemon zest

Steps:

  • Preheat oven to 475 degrees. Line a rimmed baking sheet with aluminum foil; lightly oil, and set aside. In a food processor, pulse peanuts and bread until coarsely ground. Transfer to a wide rimmed medium bowl; whisk in oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
  • In a large bowl, beat eggs; season generously with salt and pepper. Add chicken, and turn to coat. One piece at a time, dredge in peanut breading, gently pressing onto chicken; transfer to prepared baking sheet. Bake until lightly browned and just cooked through, about 15 minutes.
  • While chicken is baking, cook asparagus in a large saucepan of boiling salted water until tender, 3 to 4 minutes, depending on thickness. Drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine. Serve chicken with asparagus.

THAI PEANUT CHICKEN



Thai Peanut Chicken image

This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.

Provided by NIMITZ

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 8

Number Of Ingredients 13

2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
¼ teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 ½ tablespoons chopped fresh ginger root
¾ cup chopped green onions
2 ½ cups broccoli florets
⅓ cup unsalted dry-roasted peanuts

Steps:

  • Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
  • Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
  • Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g

ASIAN CHICKEN WITH PEANUT SAUCE



Asian Chicken with Peanut Sauce image

Provided by Food Network

Time 2h30m

Yield 2 to 4 servings

Number Of Ingredients 39

1 cup creamy peanut butter
1/4 cup chicken stock
3 ounces unsweetened coconut milk
1 lime, freshly squeezed
1-ounce soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce (recommended: Salsita Habanero Chiles)
1 scallion
2 cloves garlic
1 tablespoon chopped ginger
1/2 cup white rice vinegar
1 tablespoon soy sauce
1/4 cup plus 1 tablespoon honey
3 tablespoons sesame oil
1 tablespoon toasted sesame seeds, including black seeds
2 teaspoons pressed fresh ginger
1 tablespoon orange zest
Pinch Hawaiian red salt
Pinch red pepper flakes
10 large mint leaves, chopped
1 pineapple, peeled, cored and cut into round slices
1 packet dry yeast
3/4 cup warm water
1/2 teaspoon sugar
1 1/2 cups all-purpose flour
1/4 cup whole-wheat flour
1 teaspoon kosher salt
2 tablespoons cornmeal
1 tablespoon toasted sesame seeds
1 tablespoon orange zest
3 tablespoons sesame oil
1/2 teaspoon pressed fresh ginger
1/2 teaspoon pressed fresh garlic
1 pound chicken breasts
1 tablespoon canola oil
Salt and freshly ground black pepper
1 red pepper, seeded and sliced into thin strips
1 avocado, cut into bite-size pieces
Cilantro leaves

Steps:

  • Peanut sauce:
  • Combine all the ingredients in food processor and mix until well blended. Set aside.
  • Marinade:
  • Mix all the ingredients, except the pineapple, together in a bowl, then add the pineapple slices. Let sit for a minimum of 30 minutes. This can also be made a day ahead and refrigerated.
  • Preheat the grill to medium and grill each side of the pineapple until they have deep brown grill marks. Remove and slice into desired bite-size pieces. Set aside.
  • Dough:
  • Preheat the grill and the oven to 400 degrees F.
  • Mix the yeast, water and sugar together in a small bowl until the yeast dissolves into a smooth, beige color. Let stand for 5 minutes.
  • Using a stand mixer, add the flours, salt, cornmeal, sesame seeds, and orange zest, and mix with dough hook. Add the yeasted water and mix for 30 seconds. Add the sesame oil, ginger and garlic. If the dough is too dry, add drops of water until it becomes moist. Place dough in oiled bowl, cover with plastic wrap and let rise for 30 minutes.
  • When ready to roll out, cut the dough into 2 pieces and roll out each piece to desired thickness.
  • This will give you 2 individual pizzas or you can choose to do one. Put the dough on a preheated pizza stone, if using an oven or a mesh grilling tray, if using a grill. Depending on the thickness of the crust, it will take approximately 10 minutes for thin pizza and 15 to 20 minutes for thicker pizza.
  • Chicken:
  • Preheat the grill to medium.
  • Cut each chicken breast in half to make thinner cutlets. Season with oil, and salt and pepper, to taste.
  • Grill for about 2 to 3 minutes on each side. Remove from the grill to a cutting board and cut into bite-size pieces, either long strips or chunks. Cover loosely with foil. Set aside.
  • Assembly:
  • Arrange the grilled chicken, grilled pineapple, red pepper, avocado, cilantro on top of the dough. Drizzle with Peanut sauce, slice and serve.

FRIED PEANUT-CRUSTED CHICKEN SANDWICHES



Fried Peanut-Crusted Chicken Sandwiches image

This recipe may seem to have many components, but let me tell you: it's so worth it! The crunchy peanut-coated chicken gets a hint of spiciness from the hot pepper jelly. Paired with a tangy, cool vegetable salad to tame the heat, it's a match made in heaven.

Provided by Kardea Brown

Categories     main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 26

1/2 cup whole buttermilk
2 tablespoons soy sauce
2 teaspoons ground ginger
1 teaspoon garlic powder
Two 8-ounce boneless, skinless chicken breasts, cut in half crosswise
2 tablespoons sugar
2 tablespoons seasoned rice vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 cup julienned carrots
1 cup julienned cucumbers
1 cup thinly sliced radishes
2 green onions, sliced
Peanut oil, for frying
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon ground ginger
2 large eggs, lightly beaten
1 cup panko breadcrumbs
1 cup finely crushed salted dry-roasted peanuts
1/4 cup red pepper jelly, heated until it melts
1/2 cup store-bought peanut sauce (such as Thai peanut sauce)
4 brioche buns, split
1/2 cup fresh cilantro leaves

Steps:

  • For the buttermilk marinade: Stir together the buttermilk, soy sauce, ginger and garlic powder in a bowl. Pound the chicken to an equal thickness (no thicker than 1 inch; this helps it cook evenly.) Place the chicken in a zip-top bag or shallow dish. Pour the marinade over the chicken, and turn to coat. Seal the bag or cover the dish and refrigerate at least 2 hours or up to overnight.
  • Make the pickled carrot-cucumber salad: Stir together the sugar, vinegar, salt and pepper in a medium bowl. Add the carrots, cucumbers, radishes and green onions, and toss to coat. Refrigerate until ready to serve. (The flavors will improve with standing time.)
  • For the peanut-crusted chicken: Pour enough oil into a Dutch oven to reach 3 inches up the sides. Heat the oil to 325 degrees F.
  • Remove the chicken from the marinade and discard the marinade. Sprinkle the chicken with salt and pepper. Stir together the flour, garlic powder and ginger in a shallow dish. Lightly beat the eggs in a separate shallow dish. Combine the panko and peanuts in a third shallow dish. Dredge the chicken in the flour mixture, shaking off the excess. Dip the chicken in the egg, then in the panko mixture, pressing to adhere.
  • Fry the chicken in 2 batches, turning occasionally, until browned and crispy and the internal temperature of the chicken reaches 165 degrees F, 10 to 15 minutes. Remove to a wire rack to drain. Drizzle with the pepper jelly.
  • To serve, spread the peanut sauce on the buns. Place a piece of chicken on each bun bottom. Top with the pickled carrot-cucumber salad, cilantro and bun tops. Serve immediately.

HONEY ROASTED PEANUT CRUSTED CHICKEN TENDERS



Honey Roasted Peanut Crusted Chicken Tenders image

We coated chicken breast tenders with a honey roasted peanut-coating for an easy-to-make meal that's ready in just 30 minutes. Add some cayenne pepper to the mix for a little added flavor zing.

Provided by By Inspired Taste

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 eggs
3/4 cup honey-roasted peanuts, finely chopped
1/2 cup Progresso™ panko crispy bread crumbs
1 lb uncooked chicken breast tenders (not breaded)

Steps:

  • Heat oven to 350°F. Line cookie sheet with foil or cooking parchment paper.
  • In shallow bowl, mix flour, salt and red pepper. In second bowl, beat eggs with fork or whisk. In third bowl, mix peanuts and bread crumbs.
  • Coat chicken tenders with flour mixture, shaking off excess. Dip chicken tenders in eggs, then coat both sides with peanut mixture. Place on cookie sheet.
  • Bake 18 to 20 minutes, turning once, or until chicken is no longer pink in center and coating is golden brown.

Nutrition Facts : ServingSize 1 Serving

PEANUT-CRUSTED CHICKEN



Peanut-Crusted Chicken image

With the flavors of ginger, honey and garlic, this aromatic chicken from our Test Kitchen is sure to please. Crunchy peanuts and panko make it a crispy favorite you'll rely on again and again.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
3 garlic cloves, minced
1 green onion, thinly sliced
1 tablespoon honey
1 teaspoon minced fresh gingerroot
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup panko bread crumbs
1/4 cup chopped unsalted peanuts
1/4 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. , In another large resealable plastic bag, combine the bread crumbs, peanuts, paprika and pepper. Drain and discard marinade. Add chicken to crumb mixture, one piece at a time, and shake to coat. , Place in a 13-in. x 9-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.

Nutrition Facts : Calories 197 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 267mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

ASIAN PEANUT CRUSTED CHICKEN



Asian Peanut Crusted Chicken image

I found this recipe on another site (Mommy, What's For Dinner.) I pair this with the Spicy Thai Pasta and it makes for a great dinner and conveniently they both have similar ingredients! I am a vegetarian so cooking meat is not first nature to me. Every time I make this chicken dish it turns out juicy and amazing according to my carnivore family and friends. If I can do it...you know you can :) Tips and Tricks You can use dried ginger in pinch and you can also substitute another type of vinegar if you don't have rice vinegar.

Provided by JennAV8s

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup reduced sodium soy sauce
2 tablespoons rice wine vinegar
3 garlic cloves, minced
1 green onion, thinly sliced
1 tablespoon honey
1 teaspoon ginger, minced
4 (4 ounce) boneless skinless chicken breast halves
1/2 cup panko breadcrumbs (Japanese)
1/4 cup unsalted peanuts, chopped
1/4 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours.
  • In another large resealable plastic bag, combine the bread crumbs, peanuts, paprika and pepper. Drain and discard marinade. Add chicken to crumb mixture, one piece at a time, and shake to coat.
  • Place in a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.

Tips:

  • Use a light-colored honey, such as clover honey, to prevent the sauce from becoming too dark.
  • If you don't have rice vinegar, you can use white wine vinegar or apple cider vinegar instead.
  • Be sure to let the chicken marinate for at least 30 minutes, but no longer than 24 hours.
  • When frying the chicken, be sure to use a deep fryer or a large pot with at least 3 inches of oil.
  • Cook the chicken in batches so that it doesn't overcrowd the pot and lower the temperature of the oil.
  • Drain the chicken on paper towels to remove excess oil.
  • Serve the chicken immediately with the peanut sauce.

Conclusion:

This Asian Peanut Crusted Chicken recipe is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is crispy and flavorful, while the peanut sauce is creamy and tangy. This dish is sure to be a hit with your family and friends.

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