Thai Fried Chicken

This recipe is from Taste of Home. I used chicken tenders and skipped the oven bake.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups all-purpose flour, divided
• 1  cup coconut milk
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon cayenne pepper
• 1  broiler (3 to 4 pounds) or 1  broiler-fryer chicken, cut up (3 to 4 pounds)
• 1⁄4 cup canola oil

• SAUCE

• 1  cup water
• 1⁄3 cup  packed brown sugar
• 1⁄4 cup soy sauce
• 3 1⁄2 teaspoons cornstarch
• 2  teaspoons rice vinegar
• 2  teaspoons peanut butter
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon ground ginger
• 3  tablespoons  minced fresh cilantro

Directions

1. Place 1/2 cup flour and coconut milk in separate shallow bowls. In another shallow bowl, combine the salt, garlic powder, ginger, cayenne and remaining flour. Dip chicken in the flour, coconut milk, then flour mixture.
2. In a large skillet, brown chicken in oil in batches; drain. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25-35 minutes or until a meat thermometer reads 180°.
3. Meanwhile, in a small saucepan, combine the water, brown sugar, soy sauce, cornstarch, vinegar, peanut butter, cayenne and ginger. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro. Serve with chicken.