Ingredients with Measurements:
- 1 lb chicken breast, cut into strips
- 1 can coconut milk
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 cup unsweetened shredded coconut
- Vegetable oil for frying
- Wooden skewers
Special equipment needed:
- Deep fryer or large pot for frying
- Candy thermometer
Step-by-step instructions:
1. In a large bowl, whisk together the coconut milk, curry powder, cumin, paprika, garlic powder, salt, and black pepper.
2. Add the chicken strips to the bowl and toss to coat. Cover and marinate in the refrigerator for at least 1 hour.
3. Preheat the deep fryer or pot of oil to 350°F.
4. Set up a breading station with three shallow dishes. Fill the first dish with flour, the second dish with beaten eggs, and the third dish with a mixture of panko breadcrumbs and shredded coconut.
5. Thread each chicken strip onto a wooden skewer, forming a lollipop shape.
6. Roll each chicken lollipop in the flour, shaking off any excess. Dip it in the beaten eggs, then coat it in the panko-coconut mixture, pressing the breadcrumbs onto the chicken to adhere.
7. Fry the chicken lollipops in batches for 3-4 minutes, or until golden brown and cooked through. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
8. Serve the coconut curry chicken lollipops hot, with dipping sauce of your choice.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 8-10 chicken lollipops
Nutritional information:
Calories: 220
Fat: 9g
Carbohydrates: 17g
Protein: 18g
Sodium: 450mg
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tenders.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed cornflakes.
- Shredded coconut can be substituted with sweetened coconut flakes.
Variations:
- Add chopped cilantro or scallions to the coconut curry marinade for extra flavor.
- Use shrimp or tofu instead of chicken for a vegetarian option.
- Make a spicy version by adding cayenne pepper or chili flakes to the marinade.
Tips and tricks:
- Make sure to marinate the chicken for at least 1 hour to allow the flavors to penetrate.
- Use a candy thermometer to monitor the oil temperature and prevent the chicken from burning.
- Soak the wooden skewers in water for 30 minutes before using to prevent them from burning in the fryer.
Storage instructions:
Leftover chicken lollipops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F and bake the chicken lollipops for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the chicken lollipops on a platter and garnish with chopped cilantro or scallions.
Garnishes:
Chopped cilantro or scallions
Pairings:
Serve with steamed rice or naan bread.
Suggested side dishes:
- Roasted vegetables
- Cucumber salad
- Mango chutney
Troubleshooting advice:
- If the chicken lollipops are not crispy enough, increase the frying time or temperature.
- If the breading falls off during frying, make sure to press the breadcrumbs onto the chicken firmly.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Use a slotted spoon to transfer the chicken to avoid splashing hot oil.
Food history:
Coconut curry is a popular dish in Southeast Asian cuisine, particularly in Thailand and India. The combination of coconut milk and spices creates a rich and flavorful sauce that pairs well with chicken, seafood, and vegetables.
Flavor profiles:
The coconut curry chicken lollipops have a crispy exterior and tender, juicy chicken inside, with a spicy and aromatic coconut curry flavor.
Serving suggestions:
Serve the chicken lollipops as an appetizer or main dish, with a side of rice or naan bread.
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Region: Thai