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Crispy Chicken Satay Bucatini
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Crispy Chicken Satay Bucatini

Breaded crispy chicken served on top of bucatini noodles tossed in a creamy satay sauce.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American, Malaysian, Thai
Keyword: Bowl, fried, Mash-Up, pasta, Spicy
Servings: 3 servings
Calories: 1531kcal

Equipment

Ingredients

seasoning

  • 1 1/2 teaspoons coriander
  • 1 1/2 teaspoons cumin
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon arbol chili powder or other chili powder
  • 1 teaspoon garam masala
  • 3 teaspoons curry powder
  • 1 1/2 teaspoon salt
  • 2 teaspoons sugar

Sauce

  • 1 tablespoon olive oil
  • 4 red fresno chilis diced
  • 1 shallot diced
  • 5 cloves garlic sliced thin
  • 2 inches ginger sliced thin against the grain
  • 1 tablespoon minced lemongrass
  • 1 cup chicken stock
  • 14 ounces coconut milk
  • 1/2 cup roasted unsalted peanuts
  • 1/4 cup soy sauce
  • 2 tablespoons pure peanut butter

Chicken

  • 2 chicken breasts
  • 1 cup flour
  • 2 eggs
  • 1 cup panko breadcrumbs
  • oil for frying

Finish

  • 12 ounces bucatini
  • 2 small baby bok choy heads sliced into thin strips
  • cilantro garnish
  • sliced fresno or bird eye chilis garnish
  • sliced cucumber garnish
  • sliced limes garnish
  • chopped peanuts garnish

Instructions

Make the seasoning

  • mix all the seasoning ingredients together and set aside in a bowl

Make the sauce

  • Heat the oil in a large frying pan and add in the shallot and pepper. Cook 3 minutes. Add in the garlic, ginger, and lemongrass and cook 2 minutes.
  • Add 1/4 of the seasoning mixture to the sauce.
  • Stir in all the remaining sauce ingredients and bring to a simmer. Cook 10 minutes.
  • Transfer to a bowl or to a blender. Use the blender, or a hand blender in a bowl, to blend the sauce smooth.
  • Return the sauce to the pan, or to a sauce pot, and bring to a simmer. Simmer on low until ready to use, stirring occasionally.

Make the chicken

  • Cut the chicken in half the wide way so you end up with two thinner/flatter pieces of chicken for each breast.
  • Place some parchment on the counter and put a piece of chicken on it. Put another parchment on top and use a kitchen mallet or a rolling pin to pound the chicken so it becomes thinner and wider. Repeat with all the chicken.
  • Place three shallow bowls on your counter and put the flour in one, the eggs in another, and the breadcrumbs in the third. Add the remaining seasoning mixture to the flour bowl and stir it together. Beat the eggs.
  • Lightly season the chicken with salt, but remember there is more salt in the seasoning mix.
  • Dredge the chicken first in the flour mix, then the egg, and finally the breadcrumbs, pressing the chicken down to make sure the breadcrumbs are fully attached. Repeat with the remaining chicken.
  • Pour about an inch of oil into a pan and bring to medium high heat. Add the chicken, two at a time, to the oil. Cook about 3-5 minutes per side to brown and cook through. Transfer to a wire rack to cool and repeat with the remaining chicken.

Finish it

  • Bring some heavily salted water to a boil and add the pasta. Cook to package instructions.
  • Strain the pasta and add to a large bowl with the sauce and bok choy. Toss to combine. The residual heat from both the sauce and pasta will be enough to lightly cook the baby bok choy.
  • Serve the pasta in bowls and top with the chicken. Serve the cilantro, chilis, cucumber, and peanuts on the side as garnishes.

Nutrition

Calories: 1531kcal | Carbohydrates: 156g | Protein: 75g | Fat: 69g | Saturated Fat: 33g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 20g | Trans Fat: 0.03g | Cholesterol: 208mg | Sodium: 2852mg | Potassium: 1753mg | Fiber: 12g | Sugar: 12g | Vitamin A: 3920IU | Vitamin C: 40mg | Calcium: 277mg | Iron: 14mg