coconut chicken with pepper jelly sauce
A taste of the tropics with the kick of pepper jelly. Source: Unknown
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yield
6 serving(s)
prep time
1 Hr 15 Min
cook time
10 Min
method
Deep Fry
Ingredients For coconut chicken with pepper jelly sauce
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3/4 cup red pepper jelly
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2 tbsp. cider vinegar
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1 tbsp. chili garlic sauce
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1/4 cup cornstarch
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1 tsp., kosher salt
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1/2 tsp. cayenne pepper
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1 cup canned coconut milk
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1 1/2 cups sweetened shredded coconut
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1 1/2 cups panko bread crumbs
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1 1/4 lbs. chicken tenders, halved lengthwise, seasoned with salt and pepper
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2 cups canola oil
How To Make coconut chicken with pepper jelly sauce
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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.
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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.
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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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