Chicken bites with red pepper sauce

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients Instructions Prepare coatings: mix cornstarch, and seasonings in a plastic bag. pour coconut milk into a bowl; and blend coconut, panko, and salt in a pie plate. Coat chicken first in cornstarch mixture, then in coconut milk. Dredge pieces in coconut mixture and transfer to a wire rack set over a baking sheet. Chill coated chicken pieces until ready to fry; up to 2 hours. Heat 1/2 inch of oil to 350 degrees in a large saute pan over medium heat. Fry chicken in batches until golden 2-3 minutes per side. Drain over paper towel lined plate. Sauce: blend bell pepper, sugar, vinegar, ginger, and pepper flakes on a food processor or blender until smooth. Transfer to a saucepan and simmer over medium heat 4-5 minutes. combine cornstarch and water; whisk into bell pepper mixture and simmer until thickened, about 2 minutes. Season with salt; chill before serving.