Directions
Yields: 2 Servings
Instructions:
Stir together the sauce ingredients and set aside; or chill until ready to serve.
In a bowl, whisk together the flour, milk and salt to create a smooth batter. Set aside.
Add the shredded coconut, panko crumbs, curry powder and black pepper to a food processor and process into a very coarse flour. Be sure to leave plenty of texture. Transfer to a bowl and set aside.
Dredge the tenders or nuggets in the batter and then in the coconut crumb mixture until thoroughly coated. Set aside on a plate to dry for about 20 minutes.
Heat a sufficient amount of oil for deep-frying in a deep skillet, wok or deep fryer over medium-high heat.
When the oil begins to shimmer, fry the battered chikun until golden brown. Remove with a spider or slotted spoon to avoid dislodging the crumb coating. Transfer to a plate lined with paper towels to drain briefly.
Garnish with the optional Thai basil or cilantro and serve hot with the dipping sauce.
Ingredients:
| 1 | Chikun tenders or nuggets ((from the Seitan and Beyond Cookbook)) |
| 1 cup | Non-dairy milk |
| 2⁄3 cups | Rice flour or all-purpose flour |
| 1 teaspoon | Fine sea salt or kosher salt |
| 2 cups | Shredded Coconut (sweetened or unsweetened (your choice)) |
| 1 1⁄2 cup | Panko crumbs |
| 1 1⁄2 teaspoon | Curry powder |
| 1 1⁄2 teaspoon | Coarse ground black pepper |
| Finely chopped That basil or cilantro for garnish ((optional)) | |
| Cooking oil for deep frying | |
| 1 1⁄2 cup | Pineapple mango jam or orange marmalade (Dipping Sauce Ingredients) |
| 1 tablespoon | Asian chili garlic sauce or sambal oelek, or more to taste (Dipping Sauce Ingredients) |
Steps:
Source: http://thegentlechef.com/
