1/2 cup natural peanut butter
1 garlic clove, finely grated
1/2-inch knob fresh ginger, grated
Juice of one lime
2 tablespoons soy sauce or tamari
3 tablespoons chile-garlic sauce
1 cup peanut oil
4 boneless, skin-on chicken thighs
3 green onions, thinly sliced for garnish
Sauce: In a medium bowl, combine the sauce ingredients in a bowl and whisk until well combined. If the sauce is too thick, add water a tablespoon at a time, until it reaches a pourable consistency.
Chicken: In a medium skillet, heat the oil over medium heat until it reaches 325 degrees. Season the chicken on both sides with salt and pepper. Carefully place the chicken thighs, skin side down, in the pan and cook for 10 minutes undisturbed until the skin is golden and crisp. Turn the chicken cook on the other side for 5-7 minutes longer. Transfer to a paper towel-lined plate and allow to rest for 5-7 minutes.
To Serve: Slice chicken into strips and garnish with sliced green onions. Serve with sauce.
Courtesy of Chef Steven Satterfield