Coconut Chicken Lollipops With Tropical Ketchup And Anaheim Chile Sauce
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Juice (fresh tangelo)2 tbsps
Olive Oil3 tbsps
Lime Juice (fresh)1 tbsp
Oregano (chopped fresh)1 tsp
Ground Cumin4 cloves
Garlic (chopped)1
Salt2 cups
Ketchup1 tbsp
Rice Vinegar4 tbsps
Mayonnaise1 cup
All-Purpose FlourDirections:
1
For the marinade: Combine the tangelo juice, olive oil, lime juice, oregano, cumin, garlic, and some salt and pepper in a large bowl
2
Add the chicken, toss to coat, cover the bowl with plastic wrap and marinate the chicken in the fridge overnight
3
For the tropical ketchup: Heat a large skillet over medium heat and the olive oil
4
Add the garlic and onions and a good pinch of salt
5
Saute the onions until completely translucent, about 15 minutes
6
Add the ketchup, mango and citrus juices
7
Lower the flame and cook, stirring every once in a while, until reduced and thickened
8
Transfer the mixture to a blender and puree
9
Taste and adjust seasoning with salt, pepper and vinegar (adding a little more lemon or orange juice if needed) and refrigerate until cold
10
For the chile sauce: Char the Anaheim peppers over an open flame or on the grill
11
Roughly chop the peppers and transfer to a blender
12
Heat a large skillet, add the olive oil and heat over medium heat
13
Add the garlic, onions and habanero peppers and saute, stirring, to caramelize the onions
14
Transfer the mixture to the blender with the charred Anaheim peppers
15
Puree everything until smooth
16
Taste and adjust the seasoning
17
Transfer the sauce to a bowl and stir in the mayo a little at a time until it tastes just right
18
Refrigerate until ready to serve
19
Remove the chicken from the marinade
20
Coat in the flour, then the beaten eggs, finishing in the coconut
21
Fill a deep skillet halfway with vegetable oil and heat over medium-high to 350 degrees F
22
Fry the chicken lollipops until golden on all sides and cooked through
23
Drain on paper towels and season with a little salt
24
Serve the chicken with the tropical ketchup and Anaheim chile sauce