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Coconut Chicken Lollipops with Tropical Ketchup and Anaheim Chile Sauce Recipe

Coconut Chicken Lollipops with Tropical Ketchup and Anaheim Chile Sauce Recipe

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Coconut Chicken Lollipops with Tropical Ketchup and Anaheim Chile Sauce

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Ingredients:

Serving

1/2 cup fresh tangelo juice (or orange juice)
1/3 cup olive oil
2 to 3 tbsp fresh lime juice
1 tbsp chopped fresh oregano
1/2 tsp ground cumin
6 cloves garlic, crushed
salt and ground black pepper
1 dozen chicken drumettes, bones frenched
1 tbsp olive oil
2 cloves garlic, sliced thinly
1 white onion, sliced thinly
salt
2 cups ketchup
1 sweet ripe mango, peeled and chopped
juice of 1 orange
juice of 1/2 lemon
ground black pepper
splash rice vinegar
10 anaheim chiles
2 tbsp olive oil
4 cloves garlic, chopped
2 white onions, chopped
2 habanero peppers, chopped
salt and ground black pepper
3 to 4 tbsp mayonnaise
1 cup all-purpose flour
4 eggs, lightly beaten
1 1/2 cups thinly shaved dried, unsweetened coconut flakes
vegetable oil, for frying
salt

Directions:

For the marinade: Combine the tangelo juice, olive oil, lime juice, oregano, cumin, garlic, and some salt and pepper in a large bowl. Add the chicken, toss to coat, cover the bowl with plastic wrap and marinate the chicken in the fridge overnight.
For the tropical ketchup: Heat a large skillet over medium heat and the olive oil. Add the garlic and onions and a good pinch of salt. Saute the onions until completely translucent, about 15 minutes. Add the ketchup, mango and citrus juices. Lower the flame and cook, stirring every once in a while, until reduced and thickened. Transfer the mixture to a blender and puree. Taste and adjust seasoning with salt, pepper and vinegar (adding a little more lemon or orange juice if needed) and refrigerate until cold.
For the chile sauce: Char the Anaheim peppers over an open flame or on the grill. Roughly chop the peppers and transfer to a blender.
Heat a large skillet, add the olive oil and heat over medium heat. Add the garlic, onions and habanero peppers and saute, stirring, to caramelize the onions. Transfer the mixture to the blender with the charred Anaheim peppers. Puree everything until smooth. Taste and adjust the seasoning. Transfer the sauce to a bowl and stir in the mayo a little at a time until it tastes just right. Refrigerate until ready to serve.
Remove the chicken from the marinade. Coat in the flour, then the beaten eggs, finishing in the coconut.
Fill a deep skillet halfway with vegetable oil and heat over medium-high to 350 degrees F. Fry the chicken lollipops until golden on all sides and cooked through. Drain on paper towels and season with a little salt.
Serve the chicken with the tropical ketchup and Anaheim chile sauce.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1653.11 Kcal (6921 kJ)
Calories from fat	826.38 Kcal
		% Daily Value*
Total Fat	91.82g	141%
Cholesterol	169.48mg	56%
Sodium	1472.17mg	61%
Potassium	540.25mg	11%
Total Carbs	187.88g	63%
Sugars	92.29g	369%
Dietary Fiber	11.31g	45%
Protein	19.29g	39%
Vitamin C	69.5mg	116%
Iron	3.9mg	22%
Calcium	145.4mg	15%

Amount Per 100 g
Calories	322.18 Kcal (1349 kJ)
Calories from fat	161.06 Kcal
		% Daily Value*
Total Fat	17.9g	141%
Cholesterol	33.03mg	56%
Sodium	286.92mg	61%
Potassium	105.29mg	11%
Total Carbs	36.62g	63%
Sugars	17.99g	369%
Dietary Fiber	2.2g	45%
Protein	3.76g	39%
Vitamin C	13.5mg	116%
Iron	0.8mg	22%
Calcium	28.3mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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