Try this Coconut Chicken with pepper jelly sauce recipe, or contribute your own.Suggest a better description
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.
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.
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.
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|Serving Size: 1 Recipe (1577g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 5669 (79%)|
|Amt Per Serving||% DV|
|Total Fat 629.9g||840 %|
|Saturated Fat 129.9g||649 %|
|Monounsaturated Fat 325.7g|
|Polyunsanturated Fat 149.2g|
|Cholesterol 232.5mg||72 %|
|Sodium 4138.9mg||143 %|
|Potassium 2528.7mg||67 %|
|Total Carbohydrate 289.6g||85 %|
|Dietary Fiber 26.5g||106 %|
|Sugars, other 263g|
|Protein 113.9g||163 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7188
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