Spicy Peanut Fried Chicken

This Spicy Peanut Fried Chicken is crunchy, juicy, and coated in a glossy peanut-chili glaze made with garlic, ginger, soy sauce, honey, and fresh lime. It tastes a little familiar, a little unexpected, and completely crave-worthy: savory, nutty, lightly sweet, and warmly spicy.

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 20 minutes, including 30 minutes marinating

Quick Ingredients

• Chicken: 2 lb boneless skinless chicken thighs, 1 cup buttermilk, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon kosher salt, 1 teaspoon grated ginger, 2 minced garlic cloves, 1/2 teaspoon black pepper
• Dredge: 1 cup all-purpose flour, 3/4 cup cornstarch, 2 teaspoons baking powder, 1 1/2 teaspoons kosher salt, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon ground ginger, 1/2 teaspoon cayenne, 1/2 teaspoon black pepper
• Frying: 6 cups neutral oil, or enough to reach 2 inches deep in a Dutch oven
• Peanut-Chili Glaze: 1/3 cup creamy peanut butter, 3 tablespoons low-sodium soy sauce, 3 tablespoons honey, 2 tablespoons chili-garlic sauce, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 2 teaspoons grated ginger, 3 minced garlic cloves, 1/4 cup water
• Finish: 1/3 cup chopped roasted peanuts, 2 sliced scallions, 1/4 cup cilantro leaves, lime wedges

Do This

• 1. Marinate chicken pieces in buttermilk, soy sauce, lime, salt, ginger, garlic, and pepper for 30 minutes.
• 2. Whisk the peanut glaze ingredients in a small saucepan and warm gently until smooth and glossy.
• 3. Mix the flour dredge, add a few spoonfuls of marinade to create craggy crumbs, then coat the chicken well.
• 4. Rest the coated chicken for 10 minutes while heating oil to 350 degrees F.
• 5. Fry in batches for 5 to 7 minutes, until deeply golden and the chicken reaches 165 degrees F inside.
• 6. Toss hot fried chicken with warm peanut-chili glaze.
• 7. Finish with chopped peanuts, scallions, cilantro, and fresh lime. Serve immediately.

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Why You’ll Love This Recipe

• Big flavor, easy method: The glaze tastes complex, but it comes together in one small saucepan with pantry-friendly ingredients.
• Seriously crispy chicken: A flour-and-cornstarch dredge with baking powder creates a light, crunchy coating that holds up well to the glaze.
• Balanced heat: Chili-garlic sauce brings warmth without overpowering the nutty peanut, salty soy, and bright lime.
• Perfect for dinner or sharing: Serve it with rice and cucumbers for a meal, or pile it on a platter as a party-style main dish.

Grocery List

• Protein: 2 lb boneless skinless chicken thighs
• Produce: Fresh ginger, garlic, limes, scallions, cilantro
• Dairy: Buttermilk
• Pantry: All-purpose flour, cornstarch, baking powder, kosher salt, black pepper, paprika, garlic powder, ground ginger, cayenne pepper, neutral frying oil, creamy peanut butter, low-sodium soy sauce, honey, chili-garlic sauce, rice vinegar, toasted sesame oil, roasted salted peanuts

Full Ingredients

For the Chicken Marinade

• 2 lb boneless skinless chicken thighs, trimmed and cut into 2-inch pieces
• 1 cup whole buttermilk
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon kosher salt
• 1 teaspoon finely grated fresh ginger
• 2 garlic cloves, finely minced or grated
• 1/2 teaspoon freshly ground black pepper

For the Crispy Dredge

• 1 cup all-purpose flour
• 3/4 cup cornstarch
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper

For Frying

• 6 cups neutral oil, such as peanut, canola, or vegetable oil, or enough to fill a heavy pot 2 inches deep

For the Peanut-Chili Glaze

• 1/3 cup creamy peanut butter, well stirred
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons chili-garlic sauce or sambal oelek
• 2 tablespoons fresh lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons finely grated fresh ginger
• 3 garlic cloves, finely minced or grated
• 1/4 cup water, plus 1 to 2 tablespoons more if needed

For Serving

• 1/3 cup roasted salted peanuts, roughly chopped
• 2 scallions, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges
• Steamed jasmine rice, optional for serving
• Sliced cucumbers, optional for serving

Step-by-Step Instructions

Step 1: Marinate the chicken

In a large bowl, whisk together the buttermilk, soy sauce, lime juice, kosher salt, grated ginger, minced garlic, and black pepper. Add the chicken pieces and toss until every piece is coated. Cover and refrigerate for 30 minutes. If you have extra time, you can marinate the chicken for up to 8 hours for deeper flavor.

For the most even frying, take the chicken out of the refrigerator about 10 minutes before dredging. It should not be warm, but taking the chill off slightly helps the coating cook more evenly.

Step 2: Make the peanut-chili glaze

While the chicken marinates, combine the peanut butter, soy sauce, honey, chili-garlic sauce, lime juice, rice vinegar, sesame oil, grated ginger, minced garlic, and 1/4 cup water in a small saucepan. Set the pan over low heat and whisk for 2 to 3 minutes, just until the glaze is smooth, glossy, and pourable.

Do not boil the glaze, because high heat can make peanut butter separate or turn grainy. If the glaze looks too thick to coat the chicken lightly, whisk in 1 additional tablespoon of water at a time until it has the texture of warm honey. Remove from the heat and set aside. Rewarm gently right before tossing with the chicken.

Step 3: Mix the crispy dredge

In a wide shallow bowl or baking dish, whisk together the flour, cornstarch, baking powder, kosher salt, paprika, garlic powder, ground ginger, cayenne, and black pepper. This dry mix gives the chicken a crisp, craggy crust that can stand up to the glaze.

For extra texture, drizzle 2 tablespoons of the buttermilk marinade into the dredge and rub it in with your fingertips until small clumps form. These little clumps fry into crunchy ridges on the chicken.

Step 4: Coat the chicken

Remove the chicken pieces from the marinade one at a time, letting excess marinade drip back into the bowl. Add the chicken to the dredge and press firmly so the flour mixture sticks to all sides. Transfer the coated chicken to a wire rack set over a baking sheet.

Let the dredged chicken rest for 10 minutes. This short rest hydrates the coating and helps it cling during frying. While the chicken rests, discard the remaining marinade and get the oil ready.

Step 5: Heat the oil

Pour the oil into a large Dutch oven or heavy-bottomed pot to a depth of 2 inches. Heat over medium-high heat until the oil reaches 350 degrees F on a deep-fry or instant-read thermometer. Set a clean wire rack over a baking sheet near the stove for draining the fried chicken.

Keep an eye on the temperature as you fry. The oil will drop when chicken is added, which is normal. Try to keep it between 325 degrees F and 350 degrees F for the crispiest crust and fully cooked chicken.

Step 6: Fry until crisp and golden

Working in 2 to 3 batches, carefully lower the chicken pieces into the hot oil. Do not crowd the pot. Fry each batch for 5 to 7 minutes, turning occasionally, until the crust is deep golden brown and the thickest pieces register 165 degrees F inside.

Use a slotted spoon or spider strainer to transfer the fried chicken to the clean wire rack. Let the oil return to 350 degrees F before adding the next batch. This keeps the coating crisp instead of greasy.

Step 7: Toss with the peanut-chili glaze

When all the chicken is fried, gently rewarm the peanut-chili glaze over low heat for 1 to 2 minutes, whisking until smooth. Place the hot fried chicken in a large heatproof bowl and pour about three-quarters of the glaze over the top. Toss gently with a spatula or large spoon until the chicken is coated in a glossy, nutty layer.

If you prefer a lighter coating or want to keep maximum crunch, drizzle the glaze over the chicken on a serving platter instead of fully tossing. Serve any extra glaze on the side for dipping.

Step 8: Garnish and serve

Transfer the glazed chicken to a platter. Sprinkle with chopped roasted peanuts, sliced scallions, and fresh cilantro leaves. Serve right away with lime wedges for squeezing over the top. For a full meal, add steamed jasmine rice and cool sliced cucumbers alongside the chicken.

Pro Tips

• Use a thermometer for the oil: Frying at 350 degrees F gives you a crisp crust without overcooking the chicken. If the oil is too cool, the coating can absorb oil and taste heavy.
• Do not skip the 10-minute dredge rest: Resting helps the flour mixture adhere, so you lose less coating in the pot.
• Keep the glaze warm but not hot: A warm glaze coats smoothly. A boiling glaze can become thick or slightly broken because of the peanut butter.
• Toss right before serving: The chicken is crispiest immediately after frying. Add the glaze at the last minute for the best balance of crunch and shine.
• Adjust the spice level easily: Use 1 tablespoon chili-garlic sauce for mild heat, 2 tablespoons for medium heat, or 3 tablespoons for a spicier finish.

Variations

• Extra-spicy peanut chicken: Add 1 teaspoon crushed red pepper flakes to the glaze and increase the cayenne in the dredge to 1 teaspoon.
• Gluten-free version: Use tamari instead of soy sauce and replace the all-purpose flour with 1 cup white rice flour. Keep the cornstarch as written.
• Peanut fried chicken bowls: Serve the glazed chicken over rice with shredded cabbage, cucumbers, carrots, cilantro, peanuts, and an extra squeeze of lime.

Storage & Make-Ahead

This chicken is best served immediately after frying and glazing, while the crust is still crisp. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a wire rack set over a baking sheet in a 375 degrees F oven for 10 to 12 minutes, or until hot; the coating will be less crisp once glazed, but still delicious. For best make-ahead results, fry the chicken and store it unglazed, then reheat it in a 375 degrees F oven for 10 to 12 minutes and toss with freshly warmed glaze just before serving. The chicken can marinate up to 8 hours ahead, and the peanut-chili glaze can be made up to 5 days ahead and refrigerated in a covered container. Rewarm the glaze gently over low heat with 1 to 2 tablespoons water to loosen it.

Nutrition (per serving)

Calories: 710 kcal | Carbs: 49g | Protein: 43g | Fat: 39g | Saturated Fat: 8g | Fiber: 3g | Sugar: 13g | Sodium: 1280mg | Cholesterol: 180mg