Ingredients
- 1 1/2 cups all-purpose flour (divided)
- 8 ounces coconut milk (1 cup)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1 (3 to 4 pound) whole chicken (cut up broiler/fryer)
- 1/4 cup oil (canola oil)
- FOR SAUCE
- 1 cup water
- 1/3 cup packed brown sugar
- 1/4 cup soy sauce
- 3 1/2 teaspoons cornstarch
- 2 teaspoons rice vinegar
- 2 teaspoons peanut butter
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground ginger
- 3 tablespoons minced fresh cilantro
How to Make
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Step 1: 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.
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Step 2: 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°.
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Step 3: 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.
We hope you enjoy this recipe!
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