Best 3 Coconut Chicken Lollipops With Tropical Ketchup And Anaheim Chile Sauce Recipes

Dive into a culinary adventure with our exploration of the tantalizing flavors of coconut chicken lollipops, complemented by the vibrant hues of tropical ketchup and the spicy kick of anaheim chile sauce. Unlock the secrets to creating this delightful dish that will tantalize your taste buds and leave you craving for more. Join us on a journey through the world of delectable flavors as we present the ultimate recipe for coconut chicken lollipops with tropical ketchup and anaheim chile sauce, a symphony of flavors sure to elevate your dining experience and leave a lasting impression.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN FINGERS WITH CURRIED KETCHUP

Chicken Fingers With Curried Ketchup image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray
2 large eggs
1 tablespoon dijon mustard
2 teaspoons curry powder
1 teaspoon ground cumin
Kosher salt
2 cups panko (Japanese breadcrumbs)
3 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds), cut into 1-inch-wide strips
1 bunch broccoli, cut into florets
3/4 cup ketchup
Juice of 1 lime

Steps:

Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in a shallow bowl. Mix the panko with 1/2 teaspoon curry powder in another bowl.
Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes.
Meanwhile, bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place. Add the broccoli, cover and steam until crisp-tender, 8 to 10 minutes. Mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken strips with the curried ketchup and broccoli.

Nutrition Facts : Calories 330, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 155 milligrams, Sodium 1190 milligrams, Carbohydrate 34 grams, Fiber 3 grams, Protein 37 grams

COCONUT CHICKEN WITH TROPICAL FRUIT SAUCE

Coconut Chicken With Tropical Fruit Sauce image

Makes a delicious company dinner or something special for the family. Submitted for the 2006 January RSC

Provided by Derf2440

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

vegetable oil cooking spray
4 chicken breast halves
1 tablespoon milk
1 egg
1/2 cup fine coconut
vegetable oil cooking spray
1 teaspoon olive oil
1 mango, cubed
1 papaya, cubed
1 tablespoon fresh ginger, grated
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream
1/4 cup milk
1/4 cup shredded coconut, lightly toasted
1 teaspoon cornstarch, if required (optional)

Steps:

Preheat oven to 350f degrees.
Dry chicken breasts; pound chicken between two pieces of plastic wrap to an even thickness.
Whisk together egg and milk in a bowl.
Place fine coconut on a plate.
Dip chicken breasts in the egg mixture, then coat with the fine coconut.
Line a cookie sheet with foil and spray generously with vegetable spray, lay coated chicken pieces on it in one layer. Spray coated chicken pieces with vegetable spray. Bake in a 350f degree oven for 20 to 30 minutes, depending on thickness,until no longer pink. After 15 minutes, turn chicken pieces. If the coconut coat has not turned brown, place under broiler for 2 minutes. Remove to a platter and keep warm.
Tropical fruit sauce:.
Spray a non stick fry pan with vegetable spray, add oil and bring to medium heat; add mango, papaya and ginger, sprinkle with salt and pepper, saute for 6 to 8 minutes until softened; reduce heat.
Meanwhile, add cornstarch, if using, and milk to sour cream, whisk until smooth; add to fruit in fry pan and stir to mix well, slowly bring to a simmer, and simmer for 2 or 3 minutes until slightly thickened. Spoon hot sauce over chicken on the platter, sprinkle toastaed shredded coconut over.
Enjoy!

COCONUT CHICKEN WITH A TROPICAL MANGO RUM SAUCE

Coconut Chicken With a Tropical Mango Rum Sauce image

I made this for Ready Set Cook 2006. This Easy, Sweet, Caribbean recipe consist of chicken strips coated with coconut and fried with a warm rum mango sauce with a little kick. Scotch Bonnet Pepper are very HOT! Be careful not to get in your eyes. Best to wear gloves when handling. Serve over rice for a main meal or as appetizers.

Provided by Rita1652

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup cornstarch
1/2 teaspoon grated nutmeg
1/2 teaspoon black pepper
1/4 teaspoon salt
1 1/2-2 lbs chicken breasts, cut into strips
1/4 cup rum
2 large mangoes, peeled and diced
1/2 teaspoon grated nutmeg
1/2 teaspoon grated cinnamon
1/3 cup packed light brown sugar
1 large fresh lime juice, and zest or
1 large fresh lemon juice, and zest
1 teaspoon fresh grated ginger
1 teaspoon cornstarch
1/2 teaspoon scotch bonnet pepper (optional)
3 egg whites
2 1/2 cups grated coconut
oil, to fry

Steps:

Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss till coated and set aside.
Place all Mango Rum Sauce ingredients in a blender or food processor and blend till smooth. Add to a pot and simmer over low heat for 10 minutes. Keep warm.
Whisk egg whites till frothy. Toss in chicken pieces till coated.
Place coconut in a bowl and dip each piece of chicken to coat with coconut.
Set aside.
Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
Cook 1/2 the chicken at a time about 4-5 minutes each side. Do not over crowd the pan.
Drain cooked chicken on paper towels.
Place chicken on a serving platter serve with Mango Rum Sauce.

Nutrition Facts : Calories 952.6, Fat 51.2, SaturatedFat 35.4, Cholesterol 109, Sodium 322.7, Carbohydrate 78.1, Fiber 12.5, Sugar 49.8, Protein 43.7

Tips:

Choose the right chicken wings: For this recipe, it's best to use chicken wings that are large and meaty. This will ensure that the chicken lollipops are juicy and flavorful.
Trim the chicken wings properly: To trim the chicken wings, you'll need to remove the wing tips and the drumette. To remove the wing tips, simply cut through the joint between the wing tip and the middle section of the wing. To remove the drumette, cut through the joint between the drumette and the flat.
Marinate the chicken wings: Marinating the chicken wings in a flavorful mixture of spices and herbs will help to infuse them with flavor. You can use a variety of marinades, but a simple mixture of olive oil, garlic, ginger, and soy sauce works well.
Cook the chicken wings thoroughly: It's important to cook the chicken wings thoroughly to ensure that they are safe to eat. You can cook them in the oven, on the grill, or in a deep fryer. If you're cooking them in the oven, bake them at 400 degrees Fahrenheit for about 20 minutes, or until they are golden brown and cooked through.
Serve the chicken wings with a dipping sauce: Chicken lollipops are traditionally served with a dipping sauce. There are many different dipping sauces that you can use, but a simple mixture of ketchup, chili sauce, and brown sugar works well.

Conclusion:

Coconut chicken lollipops are a delicious and easy-to-make appetizer or main course. They're perfect for parties or potlucks, and they're sure to be a hit with your guests. With a few simple tips, you can make the best coconut chicken lollipops that are crispy, juicy, and full of flavor.