FUSION COOKING, CANNING AND PRESERVING FORUM

IF YOU FEED THEM THEY WILL COME

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Trish
coconut chicken (c)
Mon May 4, 2009 08:08
72.8.59.98

Boneless, skinless breasts sliced thin

marinade: coconut milk, ginger, soy, rice vinegar, sesame oil, chili oil

batter: tempura batter made with very cold coconut milk

breading: seasoned bread crumbs with orange zest, gnger and coconut.

Marinate your meat over night in the refrigerator. Drain thoroughly. Dip into the batter, then roll in breading. Deep fry till golden brown. Note: while I'm doing the remaining chicken, I put these on paper towels in a 250 degree oven to drain the fat and make sure thicker pieces are cooked thru.

  • Tastes Like ChickenTrish, Mon May 4 08:06
    Chicken is one of the most versatile foods because it accepts flavor so readily. Post your chicken dishes in this thread
    • popcorn chickensym, Sun Jan 31 13:23
      I finally have mastered low-oil popcorn chicken - begin by cutting your boneless, skinless chicken breast in bit size pieces. - dust them with seasoned flour (how you season the flour is up to you... more
    • finally GOOD fried chickensym, Wed Sep 2 16:54
      Ok I've struggled for years to make GOOD southern style fried chicken and finally realized (duh) that I was trying to be too complicated. A bath in beaten eggs and a dusting in well seasoned flour is ... more
      • My late husbandTrudy, Wed Apr 18 20:20
        double dipped. First flour, then egg, flour again. Made the batter stick to the chicken better.
    • One of my finest chix recipesMondo Fuego™, Fri May 15 17:26
      Pollo ex Mondoⓒ a/k/a Mondo Pollo Taj Mahalⓒ by Mondo Fuego™ 2 or 3 top quality chicken breast tenderloins per person Marinate in a mixture of the following: - tequila (1 ounce per... more
    • KR's Honey Mustard ChickenKR, Wed May 13 23:46
      Okay, so there is nothing really new or different or exciting about this recipe, but people seem to like it (including me....i make it about once per week). Please note that I don't really measure... more
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