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Coconut Peanut Chicken Salad with Raspberry Sesame Vinaigrette Dressing

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Coconut Peanut Chicken



  • 4 chicken breasts, sprinkled with salt, pepper and garlic

  • 2 cups shredded, sweetened coconut

  • 2 cups granulated or chopped peanuts

  • tempura batter (see recipe below)

  • oil, enough for frying


Tempura Batter



  • 1 cup all-purpose flour

  • 1 cup cornstarch

  • 1 cup cold water

  • 1 pinch salt

  • 3 eggs, separated, beaten


Heat about 1 inch of oil in bottom of pan or pot with high sides to avoid splatter. Oil should reach 320-340 degrees before frying.


Combine first three ingredients in a bowl.


Combine egg yolks and salt and whip until frothy. Fold into flour mixture. Add more flour to thicken, if needed.


Dunk chicken until well-coated, then roll in coconut-peanut mixture.


Fry until golden brown.


Raspberry Sesame Vinaigrette



  • 1/2 cup raspberry jam or preserves

  • 1 Tbsp sesame oil

  • 1-2 Tbsp balsamic or pomegranate red wine vinegar

  • salt, to taste

  • pepper, to taste

  • 6 dashes Tabasco, optional

  • 1/4 cup grapeseed oil


Combine all ingredients, except oils, in stainless steel bowl.


Add sesame and grapeseed oils in measuring cup or vessel suited for pouring.


In a steady stream, whisk oil into first liquid mixture, making sure to emulsify (or whisk until all ingredients appear mixed).


Pour into container with tight-fitting lid. When ready to serve, shake well.


Place chicken atop salad and drizzle with dressing. Serve and enjoy!


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