Ticky Tacky Tiki citrus-coconut blend is soo perfect for many of your dishes, desserts and even drinks! It's sweet and tart flavors makes it so versatile and tasty, you can use it anywhere you would like to add a contrast or boost the flavor of your dishes or desserts.
Try this on your chicken or fish casserole, or your curry dishes, even on your coconut creme cake! Think of the Coconut Shrimp! Yow!
We've even served it in Pina Colada pie! Yummy!
Not sure how to make coconut chicken?
Here's a quick way to try it for yourself!
Per serving is about 4 tenders... so this is per serving... to make for 2, times the recipe by 2..
1/2 - 3/4 pound of chicken breast cut into tenders (about 1" - 1 1/2" wide to 5" long) (a breast makes about 4).
set up three bowls. One with 1 cup flour, one with 2 eggs fork mixed and a third bowl with 1/2 cup panko flakes combined with 1/3 cup Auntie Arwen's Ticky Tacky Tiki coconut/citrus blend.
Set up a deep fryer or 3" deep frying pan with clean canola oil and get the temp of the oil (clean fresh canola oil is best but that's a preference) to a range of 350 to 375 degrees. Anything cooler will make the chicken more greasy and anything hotter will burn the outside...
When the oil has hit temp, take each tender, roll it in the flour till covered, then dip it in the egg mixture, then quickly coat it in the coconut/panko mixture. Gently slip it in the deep fryer and cook till just golden, about 6-8 minutes. Depending on the fryer or frying pan, you can cook up to 4 at a time.
Remove from the oil, and let drain on paper towel.
serve with cocktail sauce or thai chili sauce to dip or my favorite is to sprinkle lemon or lime juice and serve on a salad with avocado and scallions!
There are many ways to make coconut chicken, including as a curry...it's so delicious!
Try this on your chicken or fish casserole, or your curry dishes, even on your coconut creme cake! Think of the Coconut Shrimp! Yow!
We've even served it in Pina Colada pie! Yummy!
Not sure how to make coconut chicken?
Here's a quick way to try it for yourself!
Per serving is about 4 tenders... so this is per serving... to make for 2, times the recipe by 2..
1/2 - 3/4 pound of chicken breast cut into tenders (about 1" - 1 1/2" wide to 5" long) (a breast makes about 4).
set up three bowls. One with 1 cup flour, one with 2 eggs fork mixed and a third bowl with 1/2 cup panko flakes combined with 1/3 cup Auntie Arwen's Ticky Tacky Tiki coconut/citrus blend.
Set up a deep fryer or 3" deep frying pan with clean canola oil and get the temp of the oil (clean fresh canola oil is best but that's a preference) to a range of 350 to 375 degrees. Anything cooler will make the chicken more greasy and anything hotter will burn the outside...
When the oil has hit temp, take each tender, roll it in the flour till covered, then dip it in the egg mixture, then quickly coat it in the coconut/panko mixture. Gently slip it in the deep fryer and cook till just golden, about 6-8 minutes. Depending on the fryer or frying pan, you can cook up to 4 at a time.
Remove from the oil, and let drain on paper towel.
serve with cocktail sauce or thai chili sauce to dip or my favorite is to sprinkle lemon or lime juice and serve on a salad with avocado and scallions!
There are many ways to make coconut chicken, including as a curry...it's so delicious!