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Coconut Chicken Bites

Source of Recipe


Cuisine at Home



List of Ingredients



• ½ cup cornstarch
  
• 1 tsp kosher salt
  
• ½ tsp cayenne
  
• 1 cup coconut milk
  
• 1½ cups shredded unsweetened coconut
  
• ¾ cup panko crumbs
  
• 1 tsp kosher salt
  
• 1 pound boneless, skinless chicken breast, cut into 2-inch chunks
  
• Vegetable oil, for frying
  
• Red Pepper Sauce, for serving (recipe follows)
  






Instructions



1. Mix cornstarch, salt and cayenne in a plastic bag; pour coconut milk into a bowl. Blend coconut, panko, and salt in a pie plate.
   
   
2. Coat chicken first in cornstarch mixture, then in coconut milk. Dredge pieces in coconut-panko mixture, and transfer to a wire rack set over a baking sheet. Chill coated chicken pieces until ready to fry, up to 2 hours.
   
   
3. Heat ½-inch oil to 350° in large sauté pan over medium. Fry chicken in batches until golden, 2 to 3 minutes per side. Drain on a paper towel-lined plate. Serve with Red Pepper Sauce.
   
   Makes 20
   
   ............
   
   RED PEPPER SAUCE
   
   • 2 cups seeded, chopped red bell pepper
   • 1 cup sugar
   • ½ cup rice vinegar
   • 1 Tbsp chopped fresh ginger
   • 2 tsp red pepper flakes
   • 1 Tbsp cornstarch
   • 1 Tbsp cold water
   • Salt to taste
   
   Blend bell pepper, sugar, vinegar, ginger and pepper flakes in a food processor or blender until smooth. Transfer to a saucepan and simmer over medium heat 4 to 5 minutes.
   
   Combine cornstarch and water; whisk into bell pepper mixture and simmer until thickened, about 2 minutes. Season with salt; chill before serving.
   
   Makes 1¾ cups.