THAI INSPIRED CHICKEN TENDERS WITH A PINEAPPLE-MANGO CHILI SAUCE
Course: Appetizer
Cuisine: Fusion
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4
INGREDIENTS
- 1 lb chicken tenders
- 1 – 5 ounce bag plantain chips – crushed
- 1 1/2 cups all purpose flour
- 1/4 cup Jif peanut powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic
- 1 teaspoon cumin
- 1 tablespoon brown sugar
- 2 tablespoons chopped cilantro
- 1 egg
- 1/2 cup milk
- 1 cup corn oil for frying
CHILI SAUCE
- 1 cup prepared sweet chili sauce
- 1/2 cup finely chopped mango
- 1/2 cup finely chopped pineapple
INSTRUCTIONS
- Crush plantain chips into crumbs and blend with flour, Jif Peanut Powder, spices and 1 tablespoon cilantro. Mix together well, it will get a little clumpy
- rinse chicken tenders and set aside
- mix egg and milk together
- dip chicken tenders into the eggwash and then into the crumb mixture. After all the pieces have been coated, repeat the process. (you may want to squeeze the mixture into the chicken lightly so it stays on)
- heat a large skillet on medium high, add oil and as soon as the pan is ready begin gently placing your chicken tenders into the oil. Leave them to cook for about 2 minutes, then gently turn them over.
- Depending upon the thickness of your chicken tenders they may require longer cooking times. 3-4 minutes on each side on medium high should cook most. If you want to make sure they are done give them 10 minutes in a 350 degree oven after frying.
- ** These tenders can be cooked entirely in the oven if you don’t want to fry them 350 for about 20 minutes.
CHILI SAUCE
- blend chili sauce, mango, pineapple and 1 tablespoon of chopped cilantro together. Refrigerate till needed
