coconut chicken with pepper jelly sauce
A taste of the tropics with the kick of pepper jelly. Source: Unknown
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
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT