Chicken and Marinade

Ingredients Weight Measure
Chicken breasts, boneless, skinless, cut into 1/2" strips 1 lb.
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Lime juice 2 Tbsp.
Olive oil 1 tsp.
Kosher salt 1/2 tsp.


Ingredients Weight Measure
Apricots in heavy syrup, drained 15-1/4 oz. can
TABASCO® brand Chipotle Pepper Sauce 2-1/2 Tbsp.
Green onions, whole 2 ea.
Brown sugar, packed 1 Tbsp. + 2 tsp.
Garlic clove, chopped 1/2 Tbsp.
Olive oil 2 Tbsp.
Lime juice, fresh 3 Tbsp.
Honey 2 Tbsp.
Kosher salt 1/4 tsp.
Cilantro leaves, whole 1/3 cup

Batter and Breading

Ingredients Weight Measure
All-purpose flour 1-1/3 cups
Cornstarch 1/3 cup
Baking powder 1 tsp.
Paprika to taste
Salt 1/2 tsp.
TABASCO® brand Original Red Sauce 1 tsp.
Soda water 1-3/4 cups
Panko breadcrumbs (Japanese breadcrumbs) 2 cups
Coconut, flaked 2 cups
Oil for frying


Ingredients Weight Measure
Lettuce, leaf, chiffonade ribbons 1 cup
Red bell pepper, cut in fine strips 1/2 cup
Red onion, cut in fine strips 1/2 cup


  1. To marinate the chicken, combine the cut chicken strips with the TABASCO® Chipotle Pepper Sauce, lime juice, olive oil and salt. Refrigerate until later use.
  2. Create the Sauce by combining all ingredients except cilantro leaves. Puree in blender until smooth. Once smooth, add the cilantro leaves and puree for 30 seconds. Set aside.
  3. Prepare Batter by combining the all-purpose flour, cornstarch, baking powder, paprika, salt and TABASCO® Pepper Sauce. Add the soda water and whisk just until smooth. Refrigerate for 15 minutes.
  4. For the Breading, combine the breadcrumbs and coconut in a dish. Then dip each chicken strip into the reserved batter. Then, roll the batter-dipped chicken in the breading mixture. Reserve for frying.
  5. Deep-fry the chicken in oil at 350┬░F for approximately 5 minutes until golden and cooked through.
  6. For the Salad, toss the cut vegetables with just enough Sauce to coat.
  7. To serve, generously apply some Sauce to the base of each serving plate, reserving enough to drizzle over the top later. Divide the chicken evenly on each plate. Top the center of the plate with the Salad and then drizzle with the Sauce. Serve immediately.

Yield: 12 servings