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Thai Satay Chicken with Japone Chile Sauce
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    Thai Satay Chicken with Japone Chile Sauce

  • 1 Tbs. Fresh Chopped Shallot
  • 1 Tsp. Curry Powder
  • 1/2 Tsp. Ground Japone Chile
  • 1 Tsp. Black Pepper
  • 1 Cup Sake or White Wine
  • 4 Scallions Sliced Thin
  • 8 Chicken Cutlets, Skewered
  • 1/2 Cup Peanut Butter
  • 3 oz. Honey
  • 1/2 Cup Hoisin Sauce
  • 1/2 Cup Soy Sauce
  • 1/4 Cup Sesame Oil
  • 1 Tbs. Fresh Chopped Garlic
  • Blend peanut butter, hoisin, honey, soy sauce, garlic, shallot, curry, japone chile. Whisk in sesame oil slowly. When incorporated, reserve half and whisk in sake to remaining half. Marinate chicken overnight in the half containing the sake. Grill chicken and serve with remaining peanut sauce. Garnish with sliced scallion and sesame seeds. Serves 4.

    From:   Chile Today - Hot Tamale
    Posted By:  
    Post Date:  

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