Cayenne Coconut Crusted Chicken

Ingredients

• 
  Cayenne Coconut Crusted Chicken
• 1-1/2 pounds chicken tenders
• 1/2 cup Argo® Corn Starch
• 1 teaspoon cayenne pepper
• 3/4 teaspoon salt
• 1/2 teaspoon black fine grind pepper
• 3 large egg whites
• 2 cups sweetened shredded coconut
• Oil for deep frying
• 1/4 cup corn syrup, light or dark
• 
  Peanut Dipping Sauce
• 1/4 cup corn syrup, light or dark
• 1 teaspoon corn oil
• 1 teaspoon dark sesame oil
• 1/4 cup finely chopped onion
• 1 clove garlic clove, minced
• 1/2 teaspoon grated fresh ginger
• 1/4 teaspoon crushed red pepper
• 1/2 cup peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon cider vinegar
• 2/3 cup milk
• 
  Spicy Apricot Dipping Sauce
• 1 cup apricot preserves
• 1 tablespoon red wine vinegar
• 1 teaspoon red crushed pepper

Directions

Spicy Apricot Dipping Sauce: Combine all dipping sauce ingredients in saucepan; heat through. Set aside until ready to serve.

Heat corn and sesame oils in a small saucepan over medium heat; add onion, garlic, ginger and crushed red pepper. Stirring constantly, cook 3 to 4 minutes or until onion is tender.

Stir in peanut butter, corn syrup, soy sauce and vinegar until smooth. Gradually stir in milk. Stirring constantly, bring to a boil, then remove from heat.

Serve as dipping sauce for beef, pork or chicken kabobs.

Cayenne Coconut Crusted Chicken:  Mix corn starch, cayenne pepper, salt and black pepper in shallow bowl; set aside.

Beat egg whites in medium size mixing bowl until frothy.

Place coconut in a shallow bowl.

Dredge chicken tenders in corn starch mixture; shake off excess. Dip chicken in egg whites, then press chicken into coconut. Turn over and press into coconut again to coat both sides.

Heat deep fat fryer to 350°F.  Add chicken to the hot oil in batches.  Deep fry until cooked through, about 2 to 3 minutes.  Drain.  Serve hot with Spicy Apricot Dipping Sauce.

Gluten Free Tip:  Make sure to fry the chicken strips in oil that is only used for gluten free foods.