|
|
|
|
Ingredients
|
|
|
|
Slurry:
1 tbsp (15 ml) corn starch
1/4 (60 ml) cup water
Mango Chili Glaze:
500g frozen mango pieces
1/4 cup (60 ml) water
1/4 cup (60 ml) granulated sugar
2 tbsp (30 ml) soy sauce
3 tbsp (45 ml) garlic chili paste
Coconut Dusted Chicken Wings:
2 kg Reuven Plain Steamed Chicken Wings (Product Code 35001 or 35002), thawed
1 cup (250 ml) all purpose flour
1 tbsp (15 ml) salt
1 tbsp (15 ml) black pepper, ground
2 eggs, whisked
1/4 cup (60 ml) milk
3/4 cup (190 ml) panko bread crumbs
1 cup (250 ml) sweetened shredded coconut
|
|
|
|
|
|
Preparation Instructions
|
Slurry: In a bowl add corn starch and 1/4 cup of water, stir to a slurry like consistency and set aside.
Mango Chili Glaze: In a medium sauce pan over medium heat add sugar and ¼ cup of water, stir and bring to boil. Add mango, soy sauce and garlic chili puree. Remove sauce pan from heat and blend to a puree like consistency. Return sauce pan to heat and stir in slurry. Heat until desired consistency is reached and keep warm.
Coconut Dusted Chicken Wings: Create a three stage breading process.
Stage 1 – Mix AP Flour with salt and black pepper.
Stage 2 – Mix together eggs and milk.
Stage 3 – Mix Panko breadcrumbs, coconut and thyme.
Deep fry wings after the 3 stage breading process for 5 minutes at 350°F (180°C)
Plate prepared Coconut Dusted Chicken Wings on a bed of Mango Chile Glaze.
DOWNLOAD RECIPE
DOWNLOAD SELL SHEET
|
|
|
|
|
|
Nutrition Info.
|
1 serving
Calories: ........................... 408
Protein: ............................ 27 g
Fat: .................................... 21 g
Carbohydrate: ................ 26 g
Fibre: ................................... 1 g
Sugar: .................................. 0 g
Cholesterol: ............... 166 mg
Sodium: ................... 1,437 mg
|
|
|
|
Share this on Facebook
Save this on Pinterest
