+

Sunkist Pepper Chicken

Sign up to save this recipe to your profile Sign Up Now ›
4-6 servings Easy
Total: Active:
2 Ratings 

Ingredients (8)

  • 4-6 Skinless Boneless Chicken Breasts 6-8 oz. each
  • 6-8 oz. Orange Marmalade
  • 3-4 small fresh red Thai Peppers
  • 1 cup flour
  • spices; salt, ground white pepper
  • 2 eggs
  • 5 cups white rice(for appearance)may sub brown rice
  • 1/2 cup coconut milk
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Sunkist Pepper Chicken

Very delicious easy to make chicken over rice dish. Sweet but with some heat.

Instructions

  1. 1Place chicken breasts in coconut milk and put in refrigerator 4-6 hours up to as long as 24 hours.
  2. 2Remove seeds from Thai peppers then chop to almost fine. Leave pieces big enough so that red pieces actually appear in the marmalade. Leave seeds in peppers for spicier mixture.
  3. 3Add salt and ground white pepper to flour.
  4. 4Beat eggs with fork in bowl big enough to dip chicken into.
  5. 5Take chicken breasts and dip into spiced flour then dip into egg mixture and back into flour. Place in refrigerator 20-30 minutes. Remove from refrigerator and pan fry in peanut oil(approx. 350-400 degrees) until golden brown on outside. Place breasts on cookie sheet cover with orange marmalade mixture and heat in oven for 10-15 minutes based on size of breasts.
  6. 6Prepare rice(I boil mine) then place rice on plates. Place chicken hot from pan on rice. Yummy!

Add candied carrots to the side for a beautiful dish.

Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...