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Name: Coconut Chicken with pepper jelly sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 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

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INGREDIENTS

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

Recipe

INSTRUCTIONS

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.

NOTES

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Coconut Chicken with pepper jelly sauce

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

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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Nutrition

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Serving Size: 1 Recipe (1577g)
Recipe Makes: 1 Serving

Calories: 7188
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 7188

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