Island Chicken Bites
Geoffry Le Cher
The marinade makes the dish and the breading gives the morsels a nice contrast between the crunch of the crust and the tender meat of the chicken. The lime garnish is more than a garnish too, so don’t skip the step. By drizzling lime juice on these little bits of joy, you bring a whole new layer of flavor, so don’t skip it.
As for the coconut and the pineapple, the textures of the 'whole dish' play very well together and make an excellent appetizer course.
1/4 cdark rum
1/4 cfresh lime juice
1/4 csoy sauce
1 1/2 lbskinless boneless chicken tenders, cut into 1 1/2-inch length pieces
2 cvegetable oil
1/2 cap flour
1/2 tsppaprika, hot (smoked)
1/4 tspcayenne pepper
xxxpineapple - garnish
xxxchunks of fresh coconut - garnish
How to Make Island Chicken Bites
- Stir together rum, lime juice, soy sauce, and sugar in a shallow bowl until sugar has dissolved.
Add chicken and stir to coat. Marinate at room temperature 30 minutes.
Meanwhile, whisk together flour, paprika, cayenne and salt in a shallow bowl.
WAITING FOR MARINADE TO DO ITS MAGIC…DON’T RUSH IT!
While chicken finishes marinating, heat 1 inch oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers.
Dredge chicken in flour, shaking off excess, and transfer to a plate.
Fry chicken in 2-3 batches to avoid overcrowding in pan, turning occasionally, until deep golden brown and cooked through, 6 to 7 minutes per batch. (If chicken darkens too quickly, reduce heat.)
Transfer to cooling rack.
Slice limes into wedges or thick slices and garnish plate with limes, pineapple and coconut.
Hope you try it - Geoffry