Coconut Chicken with pepper jelly sauce

Lynnda Cloutier

By
@eatygourmet

A taste of the tropics with the kick of pepper jelly. Source: Unknown


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Serves:

6

Prep:

1 Hr 15 Min

Cook:

10 Min

Method:

Deep Fry

Ingredients

3/4 cup red pepper jelly
2 tbsp. cider vinegar
1 tbsp. chili garlic sauce
1/4 cup cornstarch
1 tsp., kosher salt
1/2 tsp. cayenne pepper
1 cup canned coconut milk
1 1/2 cups sweetened shredded coconut
1 1/2 cups panko bread crumbs
1 1/4 lbs. chicken tenders, halved lengthwise, seasoned with salt and pepper
2 cups canola oil

Directions Step-By-Step

1
Mix jelly, vinegar and chili garlic sauce;
Whisk together cornstarch, salt and cayenne in shallow dish. Pour coconut milk into another shallow dish. Mix coconut and panko in a third shallow dish.
2
toss tenders in cornstarch mixture; shake off excess. Dip tenders in coconut milk, then dredge in coconut mixture, pressing to adhere. transfer tenders to a parchment lined baking sheet. Chill 1 to 2 hours.
3
Heat oil in large sauté pan over medium high to 350. Fry tenders in oil in batches til golden brown and cooked through, 2 to 3 minutes per side. Transfer tenders to paper towels lined plate. Season with salt. Serve tenders with sauce.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Caribbean