1 cup grated unsweetened coconut (i just used the regular sweentened for baking)
1to 2 tablespoons EVOO – Extra Virgin Olive Oil, eyeball it
1/2 cup pineapple preserves (if you can't find make your own its easy)
1/2 jalapeño, seeded and sliced into rings (i leave out for kids)
1 tablespoon rice wine vinegar or tamari (or use what you have)
1 to 2 tablespoons chicken stock
2 scallions, whites and greens sliced
Instructions
Preheat oven to 250F. Place a cooling rack over a baking sheet and place in oven.
Arrange 3 shallow dishes- Place about a cup of flour on first plate to dredge the chicken. Beat eggs with a splash of water in second dish. Combine the panko and coconut in the third dish.
Heat a thin layer of EVOO in a large skillet over medium heat. Season chicken with salt and pepper, then coat them in flour, then egg, then breadcrumb-coconut mixture. Fry in 2 batches until deep golden in color, 3-4 minutes on each side. Keep chicken crisp in warm oven and repeat with remaining chicken.
In a small skillet over medium high heat, stir together pineapple preserves, jalapeno slices, rice wine vinegar or tamari, and chicken stock. Reduce until thickened, about 2 minutes. Stir in scallions.
To serve, arrange chicken on a platter and pour sauce over the top.
To serve, arrange chicken on a platter and pour sauce over the top.
Serving
Suggestions
4
Originally Submitted
7/28/2010
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