Ingredients
1-1/2 cups all-purpose flour, divided1 cup coconut milk1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon ground ginger1/4 teaspoon cayenne pepper1 broiler/fryer chicken (3 to 4 pounds), cut up1/4 cup canola oilSAUCE:1 cup water1/3 cup packed brown sugar1/4 cup soy sauce3-1/2 teaspoons cornstarch2 teaspoons rice vinegar2 teaspoons peanut butter1/4 teaspoon cayenne pepper1/4 teaspoon ground ginger3 tablespoons minced fresh cilantro
Preparation
Place 1/2 cup flour and coconut milk in separate shallow bowls. In another shallow bowl, combine the salt, garlic powder, ginger, cayenne and remaining flour. Dip chicken in the flour, coconut milk, then flour mixture.
In a large skillet, brown chicken in oil in batches; drain. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25-35 minutes or until a thermometer reads 170°-175°.
Meanwhile, in a small saucepan, combine the water, brown sugar, soy sauce, cornstarch, vinegar, peanut butter, cayenne and ginger. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro. Serve with chicken.
