Slice chicken breasts into strips, or pound out whole breasts to ¼-inch thick to make schnitzel. Don’t cheat on the marinade–go the full two hours. It makes the chicken tender and flavorful.
Duration: 15 minutes
Cook Time: 15 minutes
Prep Time: 140 minutes
Servings: 6
INGREDIENTS
Chicken Marinade:
- 1 cup coconut milk
- 1 tablespoon grated fresh ginger, or 1½ teaspoons ground ginger
- 2 garlic cloves, minced
- 2 tablespoons grated fresh turmeric, or 2 teaspoons ground turmeric
- Zest and juice of 1 lime
- 1 tablespoon soy sauce
- 2 teaspoons sriracha
- 6 chicken breasts, cut into finger size strips
Coconut Breading:
- 2 cups rice flour
- 1 cup desiccated coconut (dried and unsweetened)
- Melted coconut oil, for frying
Orange-Ginger Dipping Sauce:
- ½ cup orange marmalade
- 3 tablespoons soy sauce
- 1 tablespoon grated fresh ginger, or 1½ teaspoons ground ginger
- 1 garlic clove, grated on a microplane
- 2 teaspoons sriracha
- 3 scallions, thinly sliced
PREPARATION
Coconut Marinade:
1. In a large bowl, whisk together coconut milk, ginger, garlic, turmeric, lime juice and zest, soy sauce, and sriracha. Place chicken in a bowl, and marinate strips in the refrigerator for at least 2 hours.
Coconut Breading:
1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. Whisk rice flour, coconut, salt, and pepper in a shallow baking dish.
3. In a medium sauté pan over medium heat, pour coconut oil, so that it comes up ¼-inch the sides of the pan.
4. Shake off marinade, and dredge in rice flour mixture. Once the oil is hot, place chicken in pan and brown chicken for 3 minutes, until golden on both sides.
5. Sprinkle with sea or kosher salt. Place browned chicken on baking sheet and roast in a 325°F oven for 7 to 10 minutes until cooked through.
Orange-Ginger Dipping Sauce:
1. Whisk marmalade, soy sauce, ginger, garlic, sriracha, and scallions in a small saucepan over low heat until marmalade is melted and sauce is warmed.
2. Spoon into a small bowl, and serve with chicken fingers.
Jamie Geller
Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do.
As “The Bride Who Knew Nothing”, Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (The New York Times), she’s the creative force behind JamieGeller.com
Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen – quickly. Check out her new book, Brisket 101and her new family meal plan “Fresh Families” at FreshFamilies.us
Originally Published November 14th, 2016
