I brought these chicken skewers to my building’s 4th of July party and, ever since, my neighbors have been showering me with bribes gifts. If you’re looking for a crowd-pleaser, look no further. I would strongly recommend making three times as many as you think you’ll need.
Total kitchen time: 1hr
Makes: 8 skewers (you should really triple this recipe)
- 2 boneless, skinless chicken breasts
- 2 cups sweetened coconut flakes (in the baking isle)
- 4 cups of frying oil (safflower oil works very well)
- 2 cups flour
- 1 egg
- 3/4 cups beer (a dark ale works best)
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp paprika
- 1/2 tsp red cayenne pepper
- 2 tsp ground cinnamon
- 2 tsp salt
- 8 long bamboo skewers
- Pound the chicken breasts out flat between two sheets of plastic wrap. I use the bottom of a heavy saucepan for my pounding, but you can use a rolling pin or your head if you want.
- Cut the flattened breasts into long strips, about 1 1/2 inches wide. You should be able to get about 4 long strips per breast.
- In a large, shallow dish, combine the flower, egg, beer and dry ingredients (not the coconut). Stir with a fork until you have a thick, sticky paste. Spread an even layer of coconut flakes onto a separate plate.
- Skewer your chicken pieces and dip into the batter. Wipe off the excess with your fingers, then roll in the coconut flakes.
- Preheat the oil to 350 F in a large, deep skillet. Try to choose a skillet sized such that you can hold 2″ of oil with room to spare. Working 3-4 at a time (as many as you can fit without crowding), add the chicken skewers to the hot oil. Monitor the temperature to keep it as close to 350 as possible. Fry for about 3 minutes, or until the coconut is golden brown, then turn and fry the uncooked side for another 2 minutes. In between batches, skim off any renegade coconut flakes.
- Rest the skewers on a double sheet of paper towels to drain and cool. Serve to a crowd of your new best friends.
Crack a coconut (yes, a real one) in half and fill it with peanut sauce or Indian Korma sauce. Arrange the skewers around the coconut on a large platter and watch them disappear before your eyes! [Food modeling courtesty of my girlfriend, Rachel.]