COCONUT FRIED CHICKEN WITH SATAY SAUCE

@AniphaeS

Published in 

Asia cooking

 · 2 years ago

COCONUT FRIED CHICKEN WITH SATAY SAUCE

3 chicken thigh fillets, halved

COATING:

• 1 cup plain flour
• 1/2 tspn paprika
• 1/2 tspn cayenne pepper
• 1/2 tspn garlic powder
• 1/2 tspn chilli powder
• 1/2 tspn salt
• 270 ml can coconut milk
• oil for frying

SATAY SAUCE:

• 1/2 cup peanut butter (smooth)
• 1 tblspn Soy Sauce
• 1 tblspn fish sauce
• 200 ml Coconut milk
• 1 tblspn brown sugar
• ½ - 1 tspn chilli flakes
• 1 tbspn fish sauce

FOR THE CHICKEN:

• Place flour in a bowl, add add spices and salt. Whisk gently to combine.
• Add 2 tblspns of coconut milk to the flour a stir through with a fork.
• Place remaining coconut milk in a shallow dish.
• Dip chicken in milk, then into flour, coat thoroughly, pressing flour into chicken.
• Heat enough oil in a frypan to cover chicken.
• Add chicken once oil reaches 170 °C
• Fry each side until golden and crispy.
• Remove chicken to a rack over a baking tray.
• Pop into a Pre-heated oven at 160 °C while you make the sauce.

SATAY SAUCE:

• Place all ingredients for the sauce into a saucepan.
• Place over medium heat, stirring until everything has combined well.
• Continue stirring until sauce begins to thicken. Do not allow it to boil
• Once thickened it is ready to serve.

Plate chicken, spoon over sauce. Garnish with spring onion, red chilli or fresh coriander.

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