This is a recipe I posted on BakeSpace many many moons ago. In fact, I don't think I have made it since I posted it back in 2007. Mainly because it's not exactly good for you. After all, it may be Peanut oil, which is higher in Monounsaturated fats and has a higher heat tolerance before going "toxic" like canola oil, but it is still frying none the less, and fried foods just aren't a good habit to get into. But it sure is tasty, and it's been over 2 years, so I figure I can indulge....
These are excellent with Ginger-Lime dipping sauce, though an Orange sauce is can be nice as well. Heck, it might even be good with Chocolate and Caramel sauce; after all, Pecans and Coconut love being paired with Chocolate & Caramel... Hmmmm; German Chocolate Chicken.
Yeah, never mind... I just got a little carried away. ;)
24 oz Boneless skinless chicken breasts cut in one inch strips
Kosher Salt and Black Pepper
3/4 cup Pecans ground
1 1/2 cup Shredded Coconut (unsweetened)
1/2 tsp Thai Red Curry Paste (or more if you heart desires a spicier dish)
2 Large Eggs, beaten
1/4 cup AP Flour
Peanut oil for frying
Ginger-Lime Dipping Sauce
2 TB Raspberry Honey
3 TB Ginger Preserves
1 tsp White Rum
1 1/2 TB Key Lime Juice
1 tsp Tamari Soy sauce
1/2 tsp Thai Red Curry paste
Cut up the chicken breasts into 1 inch strips... (this works better if you are using cutlets, and if you can find chicken breast tenders, you can skip this step all together)
Blot the Chicken with paper towels to remove excess moisture. (the drier the chicken, the better the "Breading" will stick.
Season the chicken with Salt and Pepper.
Grind the Pecans finely in a food processor.
In a shallow bowl, combine the Pecans and Coconut. (Make sure it is UNsweetened coconut, not Baker's Angel flake - Whether it's Organic or not is entirely up to you)
Whisk the Eggs and Thai Red Curry Paste in a second bowl.
Create your dredging station...
Place the Flour on a plate, the Curried Egg wash in a bowl, and the Coconut/Pecan mixture in the second bowl.
Dredge the chicken in the flour,
then the Curried Egg wash,
and finally in the Coconut/Pecan mixture.
Continue until all the chicken has been coated
Heat Peanut Oil, to a depth of 1 inch, in a large skillet to 375 degrees. (I use an electric skillet for this, to better control the temperature of the oil)
Fry chicken in batches....
Turning after 2-3 minutes (depending on how large your pieces are)
And cooking until golden brown.
Remove from oil and drain on a paper towel.
Serve with dipping sauce.....
For the sauce, simply place all the ingredients in a small bowl...
And mix together....
Then dip away.
Mangia!!
~~
These are excellent with Ginger-Lime dipping sauce, though an Orange sauce is can be nice as well. Heck, it might even be good with Chocolate and Caramel sauce; after all, Pecans and Coconut love being paired with Chocolate & Caramel... Hmmmm; German Chocolate Chicken.
Yeah, never mind... I just got a little carried away. ;)
Coconut Pecan Chicken
24 oz Boneless skinless chicken breasts cut in one inch stripsKosher Salt and Black Pepper
3/4 cup Pecans ground
1 1/2 cup Shredded Coconut (unsweetened)
1/2 tsp Thai Red Curry Paste (or more if you heart desires a spicier dish)
2 Large Eggs, beaten
1/4 cup AP Flour
Peanut oil for frying
Ginger-Lime Dipping Sauce
2 TB Raspberry Honey
3 TB Ginger Preserves
1 tsp White Rum
1 1/2 TB Key Lime Juice
1 tsp Tamari Soy sauce
1/2 tsp Thai Red Curry paste
Cut up the chicken breasts into 1 inch strips... (this works better if you are using cutlets, and if you can find chicken breast tenders, you can skip this step all together)
Blot the Chicken with paper towels to remove excess moisture. (the drier the chicken, the better the "Breading" will stick.
Season the chicken with Salt and Pepper.
Grind the Pecans finely in a food processor.
In a shallow bowl, combine the Pecans and Coconut. (Make sure it is UNsweetened coconut, not Baker's Angel flake - Whether it's Organic or not is entirely up to you)
Whisk the Eggs and Thai Red Curry Paste in a second bowl.
Create your dredging station...Place the Flour on a plate, the Curried Egg wash in a bowl, and the Coconut/Pecan mixture in the second bowl.
Dredge the chicken in the flour,
then the Curried Egg wash,
and finally in the Coconut/Pecan mixture.
Continue until all the chicken has been coated
Heat Peanut Oil, to a depth of 1 inch, in a large skillet to 375 degrees. (I use an electric skillet for this, to better control the temperature of the oil)
Fry chicken in batches....
Turning after 2-3 minutes (depending on how large your pieces are)
And cooking until golden brown.Remove from oil and drain on a paper towel.
Serve with dipping sauce.....
For the sauce, simply place all the ingredients in a small bowl...
And mix together....
Then dip away.
Mangia!!
~~
Hi - Thanks so much for visiting my blog and for leaving a comment. This chicken recipe looks fantastic. You sure caught my eye with the blog title. I'm trying this FOR SURE!
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