1 ½ pounds boned chicken breast, cut into strips
1 cup Panko bread crumbs
1 cup coconut flakes or powder
8 ounces lite coconut milk
1 Tablespoon olive oil
For the dipping sauce:
8 ounces pepper jelly
2 Tablespoons malt vinegar
1 Tablespoon sambal oelek
Prepare the dipping sauce by mixing together the pepper jelly, malt vinegar, and sambal oelek in a bowl. Mix together the Panko bread crumbs and the coconut flakes. Dip the chicken strips in the coconut milk and then coat them with the Panko-coconut mixture. Heat the olive oil in a large skillet and cook the chicken strips until done while turning frequently to avoid burning. Place the dipping sauce on the table or in small bowls on each plate.
This particular recipe isn’t in Don’s cookbook, but you can get other great recipes by picking up your copy of “Real Jewish Men Cook Kosher”. The memoir of Don’s Jewish journey through cooking is available for purchase by calling the Temple Beth Israel office at (814) 942-0057. Proceeds benefit Temple Beth Israel in Altoona.
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