COCONUT CHICKEN FINGERS WITH CHIPOTLE DUCK SAUCE

East Meets West Chipotle BBQ Marinade

Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce 3 oz.
Hoisin sauce 1/4 cup
Dry sherry wine 1/4 cup
Rice wine vinegar 1/4 cup
Soy sauce 2 Tbsp.
Garlic, roasted, crushed 2 Tbsp.
BBQ sauce 1/4 cup
Peach juice 1/4 cup
Salt 2 tsp.

Chipotle Pepper Sauce Steak Marinade

Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce 3 oz.
Soy sauce 3-1/2 oz.
Garlic, granulated 3/4 oz.
Worcestershire sauce 3-1/2 oz.
Onion, granulated 1 Tbsp.
Balsamic vinegar 2 oz.
Dry sherry wine 1-3/4 oz.

Chipotle Duck Sauce

Ingredients Weight Measure
Duck sauce 1-1/4 cups
TABASCO® brand Chipotle Pepper Sauce 1-1/3 Tbsp.

Coconut Chicken Fingers

Ingredients Weight Measure
Chicken tenders 20 ea.
TABASCO® brand Chipotle Pepper Sauce 1 1/3 Tbsp.
East Meets West Chipotle BBQ Marinade 2 cups
Chipotle Pepper Sauce Steak Marinade 2 cups
Chipotle Duck Sauce 2-1/2 cups
All-purpose flour 2-1/2 cups
Eggs, large, whipped 4 ea.
Coconut flakes, unsweetened 6 oz.
Green onions, sliced, for garnish 1/3 cup

Method

  1. To prepare East Meets West Chipotle BBQ Marinade, combine all ingredients and mix well.
  2. Pour marinade over your choice of pork chops, chicken, tuna steaks, shrimp or scallops.
  3. Marinating times: pork or chicken, 8-12 hours; tuna steak, 6-8 hours; shrimp or scallops, 3-4 hours.
  4. To prepare the Chipotle Pepper Sauce Steak Marinade, combine all ingredients and mix well.
  5. Pour over your choice of steaks, chicken, pork ribs, shrimp or scallops.
  6. Marinating times: steaks, 12 hours; chicken or pork ribs, 8-12 hours; shrimp or scallops, 3-4 hours.
  7. Use excess marinade to brush over item when grilling to enhance flavor.
  8. To prepare the Chipotle Duck Sauce, combine all ingredients and hold refrigerated. Serve cold.
  9. To prepare the Coconut Chicken Fingers, pour marinade over chicken,. Allow to marinate 10-12 hours in refrigerator.
  10. Drain chicken.
  11. Roll chicken in flour until well coated; then roll in egg wash.
  12. Mix flour that remains and coconut flakes; then roll the chicken in the mixture.
  13. Fry the chicken pieces in a deep fryer at 325°F until golden brown, 3-4 minutes. Drain on a paper towel.
  14. Serve 4 chicken fingers each with 1/2 cup of Chipotle Duck Sauce. Garnish with sliced onions.

Yield: 5 servings