COCONUT CHICKEN WITH PEPPER JELLY SAUCE

Coconut Chicken with pepper jelly sauce image

Provided by Lynnda Cloutier

Categories Chicken

Time 1h25m

Number Of Ingredients 11

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

Steps:

1. Mix 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.
2. toss 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.
3. Heat 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.