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Paradise Chicken
Serves: 16 Prep Time: 2hrs
Ingredients:
Sauce:
- Oil – 2 tbsp
- Paprika – 1 tbsp
- Red Chili Powder – 1 tbsp
- Turmeric – ½ tsp
- Crushed Red Pepper – 3 tsp
- Minced Garlic – 1 ½-2 tbsp
- Salt – 1 tsp
- Fresh Ginger (optional) - ½ - ¾ tbsp
- Honey – 4oz
- Sugar – 4oz
- Coconut Milk/Cream – 2 cans/27oz at least 17% fat (the higher the better)
- Regular Cream – 1pt (1 can coconut milk can substitute)
- Salad Dressing – 12oz (mayo CAN work as a substitute by doubling amount, removing 1 can coconut milk, and increasing sugar; but is not recommended)
Fillets:
- Panko Crumbs – 12oz (finely crushed rice crispies also work)
- Tempura Mix – 15oz
- Chicken Breasts – 4lbs
- Cooking Oil – ½ gal
Sides:
- Sticky Rice (Botan)
- Salad Mix Bag – 1 bag
- Cilantro (optional)
Directions:
- In large frying pan #1 (or electric skillet): Pour cooking oil to ½” depth and heat to 420°.
- On cutting mat: Thinly fillet chicken breasts. Beat with tenderizer or butter knife handle to 1/8” thickness. Pat dry and stack on plate.
- In medium sized mixing bowl: Mix ginger(optional), paprika, red chili powder, turmeric, crushed red pepper, and minced garlic. Reuse bowl for tempura batter.
- In large mixing bowl: Add coconut milk, sugar, and salad dressing; whisk until homogenous. Set aside.
- In large frying pan #2: Coat bottom with oil and heat. Add mixed spices and brown, slowly adding regular cream once darkened. Add salt and mix all thoroughly. Bring to a gentle rolling boil, stirring occasionally, and maintaining for 10 minutes. Add honey and mix thoroughly. Once honey is completely dissolved, turn stove off, pour pan contents into the large mixing bowl combining both mixtures. Stir until mixed and set aside.
- Make rice (see sticky rice instructions).
- In spice mixing bowl: Mix water with tempura batter until it reaches pancake batter consistency.
- In cake pan: Pour out panko crumbs to ½ thickness, spreading evenly.
- One at a time (you should be able to cook two at a time): Batter fillet, coat in panko, place in frying pan #1 (or electric skillet), and cook each side until darker golden brown. Top off oil as needed.
- Serve on a bed of salad, topped with sauce (cilantro is optional), and a side of rice.
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