Preparation:
1. in a large bowl, dissolve tangy coconut ginger soup mix in coconut milk. 2. add garlic chili pepper sauce, mixing together well. 3. place chicken in bowl and toss well to coat. 4. marinate at least 2 hours, overnight is better. 5. mix together flour, granulated garlic and paprika. 6. completely cover chicken with flour. 7. let chicken sit for 5 minutes. 8. shake off excess flour. 9. deep fry until cooked through and golden brown, about 6-8 minutes.
note: if you are using chicken parts with bone in, fry until desired color. finish cooking in over for 30 minutes at 350ΓΈ. |
