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
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.
Notes
Tandoori Tilapia Skewers
An East Indian inspired appetizer for sharing or serving as a main course.
- Yield: 6 1x
Ingredients
Scale
- 12 High Liner Signature Tilapia Fillets, thawed 3 – 4 oz
- ½ L Greek style plain yogurt
- 3 tbsp Tandoori paste
- ½ cup water
Instructions
- Cut each fillet width-wise into 3/4 inch strips.
- Fold each piece in half and spike onto skewer.
- Mix yogurt and tandoori paste, add water if mixture is too thick.
- Place skewers into an insert and pour in Tandoori marinade. Ensure that all skewers are submerged in the marinade.
- To order, season, spray with oil, char on the grill and finish in the oven at 350 F (180 C) for approximately 10 minutes or until done.
- Serve with biryani rice.
Notes
