Ingredients Weight Measure
TABASCO® brand Habanero Sauce 1 oz.
Raw granulated sugar 2 oz.
Shallot puree 16 oz.
Kosher salt 4 oz.


Ingredients Weight Measure
Chicken, breasts, boneless, skinless, 3/4" cubes 8 lbs.
Sugarcane skewers, 5" long 40 pieces
Flour, for breading as needed
Egg wash, for breading as needed
Panko breadcrumbs, for breading as needed
Vegetable oil, for frying as needed

Mango Coulis

Ingredients Weight Measure
White wine 2 oz.
Honey 1 Tbsp.
Mango puree 9 oz.
TABASCO® brand Habanero Sauce 3/4 oz.

Kiwi Coulis

Ingredients Weight Measure
White wine 2 oz.
Honey 1 Tbsp.
Kiwi puree, strained 12 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 2 oz.

Red Pepper Coulis

Ingredients Weight Measure
Red wine 3 oz.
Red peppers, roasted and pureed 10 oz.
TABASCO® brand Original Red Sauce


  1. To prepare Marinade, combine all ingredients
  2. To prepare Chicken, marinate chicken cubes for 8 hours in refrigerator.
  3. Skewer 4 chicken cubes on each sugarcane skewer.
  4. Bread the chicken by dredging into flour, dipping into egg wash, and then coating with panko breadcrumbs.
  5. Deep-fry in oil at 325°F for 5 minutes, or until breading is crisp and golden brown.
  6. Place on rack and roast at 300°F for 10 minutes.
  7. For the Mango Coulis and Kiwi Coulis, reduce wine and honey to a syrup for each. Add remaining ingredients for each.
  8. For the Red Pepper Coulis, reduce wine to syrup. Add remaining ingredients.
  9. Serve the chicken along with the 3 dipping sauces.

Yield: 20 servings