| Ingredients: 2 tbsp tangy coconut ginger soup
1 can coconut milk
1/4 cup garlic chili pepper sauce
2 lbs skinless boneless chicken breast
4 cup flour
2 tbsp garlic
1 tbsp paprika
Directions:1. In a large bowl, dissolve tangy coconut ginger soup mix in coconut milk. Add garlic chili pepper sauce, mixing together well.
2. Place chicken in bowl and toss well to coat. Marinate at least 2 hours, overnight is better.
3. Mix together flour, granulated garlic and paprika. Completely cover chicken with flour. Let chicken sit for 5 minutes. Shake off excess flour.
4. Deep fry until cooked through and golden brown, about 6-8 minutes. Finish cooking in over for 30 minutes at 350 F.
5. If you are using chicken parts with bone in, fry until desired color. |
