WEEKDAYS 1e|12c|p

Aaron McCargo Jr.'s Coconut Ginger Chicken Skewer With Honey-Scallion Sauce

107CHICKENSKEWERCropped
Chicken Fingers All Grown Up!
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
Aaron McCargo Jr. took this kid favorite and gave it an adult twist.

For a printer-friendly version of this recipe, click on the print icon in the upper right corner
share
ingredients
  • 3 quarts canola oil
  • 4 8-ounce boneless and skinless chicken breasts cut lengthwise into 4 strips (Note: if you are making the kid friendly version cut into nuggets)
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 1/2 cups panko bread crumbs
  • 1 cup sweetened shredded coconut
  • 3 tbsp fresh ginger shredded
  • 2 large eggs
  • 1 cup sour cream drained
  • 1/4 cup honey
  • 1/4 cup chopped scallions (white and green parts)
  • 1 teaspoon cayenne pepper
  • salt and freshly ground black pepper
  • Ketchup
  • Barbecue sauce
  • Honey Mustard 
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 cup sour cream drained
    1/4 cup honey
    1/4 cup chopped scallions (white and green parts)
    1 teaspoon cayenne pepper
    salt and freshly ground black pepper
    To make Honey-Scallion Dipping Sauce: in a small bowl, combine the sour cream, honey, scallion, and cayenne. Season to taste with salt and pepper. Cover and refrigerate for at least 1 hour to chill, or for up to 1 week. Stir before using.  
  • 2
     
    To make Coconut-Ginger Chicken Skewers:  In a shallow bowl, soak 16 wooden skewers in cold water for about 20 minutes. Drain.
  • 3
    3 quarts canola oil
    In a heavy, deep pot, heat the oil to 350 degrees over medium-high heat. Line a baking sheet or tray with parchment paper.
  • 4
    4 8-ounce boneless and skinless chicken breasts cut lengthwise into 4 strips or nuggets for kids
    Thread each skewer with a chicken breast, weaving the skewer in and out of the meat. Leave a "handle" at one end of the skewers. Note: If you want this kid-friendly, cut the chicken into nuggets and don't use skewers.
  • 5
    1/4 cup all-purpose flour
    1 tsp salt
    1/2 tsp freshly ground black pepper
    1 1/2 cups panko bread crumbs
    1 cup sweetened shredded coconut
    3 tbsp fresh ginger shredded
    2 large eggs
    In a wide, shallow bowl, mix together the flour, salt, and pepper. In another bowl, mix together the panko, coconut, and ginger. In a third bowl, whisk the eggs.  Note: if you are making this for kids omit the coconut and ginger.
  • 6
    Ketchup
    Barbecue sauce
    Honey Mustard 
    Dip the chicken strips first in the flour mixture and then into the eggs, and then the bread crumb mixture. Set aside on the prepared baking sheet.
  • 7
    Grasping the handle ends of the skewers, carefully submerge the chicken in the hot oil and fry until golden brown, 1 1/2 to 3 minutes per side, frying only a few strips at a time. Transfer to a large plate or baking sheet lined with paper towels to drain. Continue frying the strips, letting the oil return to 350 between batches.  Serve with the dipping sauce or ketchup, barbecue sauce and honey if you are making it kids.  Note: you can bake these at 375 deg F for 10 to 12 minutes instead of frying.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes