Thai Peanut Chicken with Do-si-do Crust

Yep, we made a savory dish with Girl Scout cookies. And it was, and I quote, “One of [Dave’s] favorite meals we’ve had.”

I cannot tell you how proud I am of this one. There’s a few recipes online that are for a similar concoction, but after browsing a few of them, I decided to do my own thing. Then I decided to do my own thing for the carrots on the side, too. But that’s a post for another day.

I can’t believe how well these turned out. I’m still kind of giddy about it. Here’s what you need:

  • Two thin-cut chicken breat fillets
  • 1 heaping Tbsp. Hoisin sauce
  • 2 tsp. Thai chili paste (give or take, depending on how spicy you like things)
  • Two tablespoons of soy sauce
  • One sleeve of Do-si-dos, peanut butter in the middle scraped off  and snacked on

In a bowl, mix the Hoisin, the Thai chili paste and the soy sauce. Use a fork or a whisk to blend together to get a smoothish consistency – it will probably look like barbecue sauce. Taste it and adjust to your needs – add Hoisin to make it sweeter, add soy to make it saltier and add chili paste to raise the heat.

Then, crush the cookies (most of thems should be near powder-consistency, but a few chunks are ok). Corral those crumbs in a flat plate.

Using the back of a spoon or a pastry brush, paint one side of a piece of chicken with the sauce, then plop the painted side down into the crumbs and press down gently. While it’s resting on the crumbs, paint the other side and flip it over.

Make sure all sides are coated with the marinade and crumbs, and press them in gently with your fingers. Bake on a cookie sheet at 350 until the internal temperature reaches 165 – this will take a while, but the delicious, moist chicken is worth the wait.

I also really recommend using a food thermometer for this. Perfecly-cooked chicken is just that. Perfect, and worth the extra effort.

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