Crispy Coconut Chicken with Wowie Maui Dipping Sauce
Wanted something fun and different for dinner. The chicken is moistened with a tempura-like batter, dredged in the coconut mixture and fried until golden. Next time I'll experiment with panko for more texture. The sauce is spicy-sweet with just a touch of heat.
Sauce
1 (8 oz) can crushed pineapple, drained
1/2 cup red pepper jelly (you will find this will the rest of the jams/preserves)
3 TBSP whole-grain mustard* with garlic
Chicken
3 large boneless, skinless chicken breasts
1 cup all purpose flour
1 tsp salt
1 tsp ground ginger
1/2 tsp pepper
3/4 cup key lime-flavored seltzer water
2 cups sweetened flaked coconut
1 cup dry breadcrumbs
Vegetable oil
Prepare sauce by stirring together all ingredients. Refrigerate while cooking chicken.
Cut each chicken breast into strips. In medium bowl, combine flour and next four ingredients. In separate bowl, mix coconut and breadcrumbs. Dip chicken pieces in flour mixture followed by coconut mixture.
Pour oil to a depth of 2-3 inches in a deep skillet or pot. Heat to high. Test small piece of chicken to determine if oil is hot enough. Fry chicken in small batches, turning midway with tongs. Fry until golden and remove to drain on paper towels. Serve chicken with sauce.
* This is very different from your ballpark variety yellow mustard in both texture and taste. Whole grain mustard should be readily available in all grocery stores, in the condiment aisle, near the other mustards.
Sauce
1 (8 oz) can crushed pineapple, drained
1/2 cup red pepper jelly (you will find this will the rest of the jams/preserves)
3 TBSP whole-grain mustard* with garlic
Chicken
3 large boneless, skinless chicken breasts
1 cup all purpose flour
1 tsp salt
1 tsp ground ginger
1/2 tsp pepper
3/4 cup key lime-flavored seltzer water
2 cups sweetened flaked coconut
1 cup dry breadcrumbs
Vegetable oil
Prepare sauce by stirring together all ingredients. Refrigerate while cooking chicken.
Cut each chicken breast into strips. In medium bowl, combine flour and next four ingredients. In separate bowl, mix coconut and breadcrumbs. Dip chicken pieces in flour mixture followed by coconut mixture.
Pour oil to a depth of 2-3 inches in a deep skillet or pot. Heat to high. Test small piece of chicken to determine if oil is hot enough. Fry chicken in small batches, turning midway with tongs. Fry until golden and remove to drain on paper towels. Serve chicken with sauce.
* This is very different from your ballpark variety yellow mustard in both texture and taste. Whole grain mustard should be readily available in all grocery stores, in the condiment aisle, near the other mustards.