June 08, 2016
Dinner, Main Dish, Poultry,
Chicken, Thai, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat more
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"This a recipe from the Taste of Home Test Kitchen. They state: "Nothing says "comfort food" more than homemade fried chicken. We gave it Asian flavor for an amazing combo of tastes your family will love.""
Place 1/2 cup flour and coconut milk in separate shallow bowls. In another shallow bowl, combine the salt, garlic powder, ginger, cayenne and remaining flour. Dip chicken in the flour, coconut milk, then flour mixture.
In a large skillet, brown chicken in oil in batches; drain. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25-35 minutes or until a thermometer reads 170°-175°.
Meanwhile, gradually add water to the cornstarch in a small saucepan, then add the brown sugar, soy sauce, vinegar, peanut butter, cayenne and ginger. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro. Serve with chicken.
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