Coconut Chicken with pepper jelly sauce

Lynnda Cloutier


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

☆☆☆☆☆ 0 votes
1 Hr 15 Min
10 Min
Deep Fry


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

How to Make Coconut Chicken with pepper jelly sauce


  • 1Mix 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.
  • 2toss 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.
  • 3Heat 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.

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About Coconut Chicken with pepper jelly sauce

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