Yields: 2 Servings
Stir together the sauce ingredients and set aside; or chill until ready to serve.
In a bowl, whisk together the flour, milk and salt to create a smooth batter. Set aside.
Add the shredded coconut, panko crumbs, curry powder and black pepper to a food processor and process into a very coarse flour. Be sure to leave plenty of texture. Transfer to a bowl and set aside.
Dredge the tenders or nuggets in the batter and then in the coconut crumb mixture until thoroughly coated. Set aside on a plate to dry for about 20 minutes.
Heat a sufficient amount of oil for deep-frying in a deep skillet, wok or deep fryer over medium-high heat.
When the oil begins to shimmer, fry the battered chikun until golden brown. Remove with a spider or slotted spoon to avoid dislodging the crumb coating. Transfer to a plate lined with paper towels to drain briefly.
Garnish with the optional Thai basil or cilantro and serve hot with the dipping sauce.
|1||Chikun tenders or nuggets ((from the Seitan and Beyond Cookbook))|
|1 cup||Non-dairy milk|
|2⁄3 cups||Rice flour or all-purpose flour|
|1 teaspoon||Fine sea salt or kosher salt|
|2 cups||Shredded Coconut (sweetened or unsweetened (your choice))|
|1 1⁄2 cup||Panko crumbs|
|1 1⁄2 teaspoon||Curry powder|
|1 1⁄2 teaspoon||Coarse ground black pepper|
|Finely chopped That basil or cilantro for garnish ((optional))|
|Cooking oil for deep frying|
|1 1⁄2 cup||Pineapple mango jam or orange marmalade (Dipping Sauce Ingredients)|
|1 tablespoon||Asian chili garlic sauce or sambal oelek, or more to taste (Dipping Sauce Ingredients)|