Again, I changed this up, but not as much as some recipes - mostly just put less cayenne pepper in it. If you like things spicier - try adding 1/4 teaspoon.
- 1 1/2 cups flour, divided
- 1 cup coconut milk
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- dash cayenne pepper (I just used a small sprinkle really)
- 10 chicken legs, skinned (or whatever type chicken - thighs or a whole chicken cut up -skinned is also a matter of preference I suppose. I try to be semi healthy, so I skinned them)
- 1/4 cup coconut oil
- 1 cup water
- 1/3 cup packed brown sugar
- 1/4 cup soy sauce (I used lite -lower sodium)
- 1 Tablespoon cornstarch
- 2 teaspoons rice vinegar
- 2 teaspoons peanut butter
- dash cayenne pepper
- 1/4 teaspoon ground ginger
- Place 1/2 cup flour on a plate. Place coconut milk on another plate. On a third plate, combine the remaining flour, salt, garlic powder, ginger, and cayenne pepper.
- Grease a 9 X 13 inch baking dish. Preheat oven to 400. Heat oil in a large skillet.
- Dip chicken in flour, coconut milk, then flour mixture. Brown chicken in oil in batches. Transfer to the 9 X 13 when done browning.
- Bake uncovered for 25-35 minutes or until a meat thermometer reads 165-180. (the magazine says 180, but my thermometer is automatically set for 165 for poultry, and there is always some carry over, so I cooked them to 165 -at least the largest one that had the thermometer in it.)
- Meanwhile, in a small saucepan, combine all sauce ingredients. bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.