Coconut Battered Chicken with Spicy Apricot Dipping Sauce

Coconut Battered Chicken with Spicy Apricot Dipping Sauce
  • Prep Time: 20
  • Total Time: 35
  • Servings: 3.0

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About this Recipe

Light and crispy coconut infused tempura batter encompasses juicy chicken tenders. Served with a sweet and spicy apricot dipping sauce. Delightfully different.


1 Package Maple Leaf Prime Naturally® Chicken Breast Fillets
Salt and pepper
¼ cup (60 mL) Cornstarch
1 Egg, beaten
1 cup (250 mL) Chilled coconut milk
1 cup (250 mL) Flour
½ tsp (2 mL) sugar
½ tsp (2 mL) Baking powder
1 tsp (5 mL) Salt
1 tbsp (15 mL) Chopped cilantro
¾ cup (175 mL) Apricot jam
2 tbsp (30 mL) Lime juice
1 tsp (5 mL) Freshly grated ginger root
1 Red or green chili, seeded and finely minced


PREHEAT deep fryer to 375°F (190°C).

SEASON chicken with salt and pepper. Lightly coat in cornstarch, shaking to remove any excess.

BEAT egg with coconut milk. Add flour, sugar, baking powder, salt and cilantro. Mix until combined. DO NOT OVER MIX (a few lumps are fine).

WORKING in batches, dip chicken into batter to coat. Shake to remove excess batter. Place in deep fryer and fry until chicken is golden brown and the internal temperature reaches 165°F (74°C). Remove chicken and drain on paper towels. Repeat until all chicken is cooked.

Puree all ingredients with a hand or regular blender.


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