Coconut-Lime Fried Chicken

1. 1

   For the chicken, combine the first seven ingredients and one tablespoon of peanut oil. Marinate the mixture for at least one hour or overnight. Heat remaining peanut oil in a deep pan or wok until hot. Remove the chicken pieces from the marinade and coat each piece with flour. (Reserve the marinade.) Use more flour if necessary. Deep-fry the chicken pieces until golden brown and cooked thoroughly. Drain the chicken pieces on paper towels. Keep warm.

2. 2

   For the gravy, caramelize the shallots in the heated butter. Saute garlic when the shallots are soft and fragrant; season with the next five ingredients and pour in the reserved marinade. Allow the sauce to boil and simmer for three minutes further. Add the lime juice, coconut milk, and rind to the reduced sauce; simmer for five minutes or until the gravy has been reduced to a little more than one cup.

3. 3

   Drizzle chicken with a little gravy and serve the rest on the side. Garnish with crushed peanuts, coriander leaves, toasted coconut, and thinly shaved lemongrass stalks on top.

No additional tips available.