Coconut Macadamia Chicken with Pineapple-Honey Mustard Dipping Sauce

Demonstrated by: Executive Chef Rey Dasalla of Hau Tree Lanai Restaurant.
Brunch On The Beach Recipes - 2002.

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Ingredients:

Coconut Macadamia Chicken with Pineapple-Honey Mustard Dipping Sauce

  • Salad oil for frying
  • 2 lb chicken breasts
  • Flour
  • Salt and pepper to taste
  • 1 cup buttermilk baking mix
  • 3/4 cup water
  • 1/4 cup coconut milk
  • 1 1/2 cups panko (Japanese flour meal)
  • 1/2 cup flaked coconut
  • 1/2 cup chopped macadamia nuts
  • 1 cup pineapple preserves
  • 1/2 cup honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoon prepared horseradish
  • 1 tablespoon lime juice
  • 1 teaspoon hot pepper sauce

Directions:

In a skillet, heat oil to 350°F. Cut chicken into 3 x 1/2 x 1/2-inch strips. Season flour with salt and pepper. Combine baking mix with the water and coconut milk. Combine panko, coconut, and macadamia nuts. Dredge chicken in flour mixture, dip in batter, and coat with panko mixture. Fry until golden brown; drain. Combine remaining ingredients and use as a dipping sauce. Makes 6 appetizer servings.

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