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Thai Fried Chicken

Thai Fried Chicken
Nothing says "comfort food" more than homemade fried chicken. We gave it Asian flavor for an amazing combo of tastes your family will love. —Taste of Home Test Kitchen
6 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

  • 1-1/2 cups all-purpose flour, divided
  • 1 cup coconut milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/4 cup canola oil
  • SAUCE:
  • 1 cup water
  • 1/3 cup packed brown sugar
  • 1/4 cup soy sauce
  • 3-1/2 teaspoons cornstarch
  • 2 teaspoons rice vinegar
  • 2 teaspoons peanut butter
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground ginger
  • 3 tablespoons minced fresh cilantro

Directions

  • Place 1/2 cup flour and coconut milk in separate shallow bowls. In
  • another shallow bowl, combine the salt, garlic powder, ginger,
  • cayenne and remaining flour. Dip chicken in the flour, coconut milk,
  • then flour mixture.
  • In a large skillet, brown chicken in oil in batches; drain. Transfer
© Taste of Home 2013

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Thai Fried Chicken (continued)

Directions (continued)

  • to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at
  • 400° for 25-35 minutes or until a meat thermometer reads
  • 180°.
  • Meanwhile, in a small saucepan, combine the water, brown sugar, soy
  • sauce, cornstarch, vinegar, peanut butter, cayenne and ginger. Bring
  • to a boil; cook and stir for 2 minutes or until thickened. Stir in
  • cilantro. Serve with chicken. Yield: 6 servings.
Nutrition Facts: 8 ounces cooked chicken with 3 tablespoons sauce equals 489 calories, 26 g fat (10 g saturated fat), 88 mg cholesterol, 854 mg sodium, 30 g carbohydrate, 1 g fiber, 32 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013