Shindig 411

Happy St. Patrick’s Day from Elizabeth W. Gift Baskets!

Spring has sprung! Here’s a little spring chicken to help you celebrate.

ALMOND-COCONUT CHICKEN BITES

If you have a fear of frying (as I once did) this is the recipe to help you get over it. You don’t need any special equipment, and it’s not dangerous, difficult, or scary. Fattening, yes. But that’s why I only make this for special occasions. The rest of the time I live on nonfat yogurt and rice cakes. Really!

(Makes about 24 bites)

Ingredients

1-1/2 pounds boneless, skinless chicken breasts

¾ cup blanched, unsalted almonds

1 (7-ounce) bag sweetened flake coconut (2-2/3 cups)

½ cup flour

2 eggs, lightly beaten

¼ teaspoon salt

Vegetable oil, for frying

Dipping Sauce (recipe follows)

Directions

1. Rinse the chicken breasts in cool water, pat dry with paper towels and cut into 1-inch cubes.
2. In a food processor, combine the almonds and 2/3 cup of the coconut. Pulse until finely ground. In a shallow dish, stir together the ground almond-coconut mixture, remaining coconut and flour. In a small bowl, whisk together the eggs and salt. Set up an assembly line for coating the chicken cubes.
3. Dip a few cubes into the beaten eggs, letting the excess drip back into the bowl. Roll the egg-dipped cubes in the coconut mixture and gently press with your hands to help mixture adhere. Place coated cubes on a waxed paper-lined baking sheet. Repeat with the rest of the chicken cubes.
4. Pour vegetable oil into a medium nonstick skillet to a scant ½-inch depth. Heat the oil over medium high heat until it shimmers. Fry coated cubes, a few at a time, turning as each side browns, until golden and cooked through, about 4 minutes total. Remove with a slotted spoon to a paper towel-covered platter. Repeat with the remaining cubes. Serve chicken warm with dipping sauce.

DIPPING SAUCE

In a small bowl, stir together ¾ cup bottled duck sauce, 3 tablespoons ketchup, 1 tablespoon soy sauce and a generous squeeze of fresh lemon juice. Taste and adjust to your liking. Serve at room temperature with the chicken bites.

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