1Place chicken breasts in coconut milk and put in refrigerator 4-6 hours up to as long as 24 hours.
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.
3Add salt and ground white pepper to flour.
4Beat eggs with fork in bowl big enough to dip chicken into.
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.
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.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
How to Core a Pepper
Dispatch the seeds and ribs quickly and efficiently.
How to Crush Pepper Without a Grinder
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How to Crush Pepper Without a Grinder Jill shows you how to use simple kitchen equipment to crack whole peppercorns if you don't have a fancy pepper grinder.
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How to Roast and Skin a Red Pepper
There are plenty of uses for roasted red peppers, and though a store-bought jar of them will do in a pinch, freshly roasted and skinned peppers are easy enough to do yourself. This method involves a little more energy than others—a little dinner-prep calisthenics.