Chicken bites with red pepper sauce
Other
Ingredients
-
1 7/8
Tablespoons
cold water
-
1 7/8
Tablespoons
cornstarch
-
2 7/8
Teaspoons
red pepper flakes
-
1 7/8
Tablespoons
chopped fresh ginger
-
1/2
Cups
rice vinegar
-
1 7/8
Cups
sugar
-
2 7/8
Cups
chopped red bell pepper
-
1 7/8
Pounds
boneless skinless chicken breast cut into 2 inch chuncks
-
1 7/8
Teaspoons
salt
-
3/4
Cups
panko crumbs
-
1 1/2
Cups
shredded unsweetened coconut
-
1 7/8
Cups
coconut milk
-
1/2
Teaspoons
cayenne pepper
-
1 7/8
Teaspoons
salt
-
1/2
Cups
cornstarch
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.