Name: Pan Fried Thai Peanut Chicken Wings
Total time: 20 min
Ingredients: 1/4 cup (60 ml) creamy peanut butter; 1/2 cup (125 ml) sweet thai chili sauce; 2 tbsp (30 ml) rice wine vinegar; 1 lime, juice and zest; 2 tbsp (30 ml) soy sauce; 2 tbsp (30 ml) garlic chili sauce; 1 tbsp (15 ml) fresh ginger, minced; 2 kg Reuven Fully Cooked Plain Steamed Chicken Wings (Product Code 35001 or 35002); 1 tbsp (15 ml) canola oil; 2 tbsp (30 ml) toasted peanuts, chopped; 1 tbsp (15 ml) green onion, sliced

Jump to Recipe·Print Recipe

Pan Fried Thai Peanut Chicken Wings

Total Time: 20
Yield: 10–12 1x

Ingredients

Scale

Thai Peanut Sauce:

1/4 cup (60 ml) creamy peanut butter
1/2 cup (125 ml) sweet thai chili sauce
2 tbsp (30 ml) rice wine vinegar
1 lime, juice and zest
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) garlic chili sauce
1 tbsp (15 ml) fresh ginger, minced

Pan Fried Chicken Wings:

2 kg Reuven Fully Cooked Plain Steamed Chicken Wings
(Product Code 35001 or 35002)
1 tbsp (15 ml) canola oil
2 tbsp (30 ml) toasted peanuts, chopped
1 tbsp (15 ml) green onion, sliced

Cook Mode Prevent your screen from going dark

Instructions

Thai Peanut Sauce: Combine all ingredients together and set aside.
Pan Fried Chicken Wings: In a large sauté pan heat canola oil over medium heat. Place thawed chicken wings in the pan, turning after 4 minutes, or until golden brown colour. Add Peanut Thai Sauce and continue to warm over medium heat for 1 to 2 minutes.
Plate, garnish with toasted peanuts and green onion.