Coconut Chicken Skewers With Apricot Glaze & Flaked Coconut
RECIPE: <BR> Coconut Crusted Chicken Skewers <BR>2 Lbs. Chicken tenders <BR>Cooking oil <BR>2 Large eggs <BR>½ C. Coconut milk <BR>1 C. Panko Breadcrumbs <BR>1 C. Flaked coconut <BR>1 C. Flour <BR>Salt and Pepper <BR><BR>For the Marinade: <BR>1 C. Coconut milk <BR>1 Tbsp. Grated Fresh Ginger <BR>Pinch of salt and pepper <BR>1/2 tsp. red pepper flakes <BR>3 Tbsp. Rice wine vinegar <BR>¼ C. Sugar or honey <BR>3 Tbsp. Soy sauce <BR>Prepare the marinade by whisking all ingredients into a bowl. Pour over chicken and let stand 4-5 hours in the fridge. <BR><BR> Meanwhile, prep coating dishes. <BR>Dish 1, Flour. Dish 2, Eggs and coconut milk. Dish 3, coconut, panko and salt.<BR> <BR> Once chicken has had time to marinate, dredge first in flour (it only needs a really light coating), dip in egg mixture, and lastly coat with breadcrumb mixture.<BR> <BR> Prepare oil. Bring temperature to approx 375 degrees. Fry chicken for 2-3 minutes or until golden brown. Carefully remove from the oil and place on wire rack over paper towel. Once chicken has cooled enough to handle, push skewer, lengthwise, all the way through to the end. Arrange on cookie sheet and finish in the oven. Shouldn’t take longer than 10 minutes @ 400 degrees. <BR>Drizzle with Apricot glaze and garnish with scallion. <BR><BR>Apricot Glaze: <BR>1 small jar or apricot preserves <BR>1/4 C. Pineapple juice Juice from ½ to 1 full lemon (to taste) <BR>2 Tbsp. Or more, rice wine vinegar (to taste) <BR>Combine in small saucer. Stir over med heat until warmed through.
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Good For A Crowd, Game Day, Healthy