Coconut Chicken Tenders with Sweet Chili Dipping Sauce
Recipes Appetizers Chicken Main Dish Other ethnic food
Description
Everyone has heard of Coconut Shrimp, but have you heard of Coconut Chicken Tenders? The coconut flour adds a tasty flavor to the chicken and the Panko crumbs add crispiness to the tenders. Dip them in the spicy sweet and sour sauce for an extra punch of
Ingredients
Chicken:
1 lb. chicken tenders
1/2 c. coconut or regular flour
2 eggs, well beaten
1 c. Panko bread crumbs
1 c. shredded unsweetened coconut
peanut oil for frying
Sauce:
3/4 c. water
1/4 c. rice wine vinegar
juice of 1/2 lime
3 dried red chili peppers (or fresh ones)
1/2 red bell pepper, cut into chunks
3 cloves garlic
1 T. Thai red chili paste
1 T. honey
dash Thai fish sauce
1 t. salt
1 T. cornstarch
2 T. water
Directions
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Chicken:
In a series of 3 plates or wide shallow bowls, set out flour in one, beaten eggs in another, and bread crumbs mixed with the shredded coconut in the third.
Coat all tenders in flour and set aside on a plate while begining to heat oil in a wide bottomed frying pan. There should be about 1/8 inch oil which should be nice and hot before begining cooking.
When oil is hot, dip tenders in egg, coating them completely, and then into crumb/coconut mixture. Make sure they are completely coated with coconut crumbs. Shake off the excess.
Saute chicken until golden on both sides, which will take about 4 minutes total, depending on thickness of tenders and temperature of oil. Do in batches so tenders have space between them and oil stays hot. Replenish with more oil if needed between batches, but let it come up to temperature before adding more chicken.
Serve with a squeeze of lime juice and Chili Sauce.
Sauce:
Mix cornstarch and 2 T. water in a small bowl and set aside.
Put all the rest of the ingredients in a small food processor or blender and blend until pureed.
Transfer to a small saucepan and bring to a boil over medium high heat. Let simmer for 4 minutes.
Add cornstarch paste, stir and simmer for another minute. Sauce will thicken and turn glossy.
Let cool completely before storing in the refrigerator.