• 1 recipe Chikun tenders or nuggets (from the Seitan and Beyond Cookbook)
• 1 cup non-dairy milk
• ⅔ cup rice flour or all-purpose flour
• 1 tsp fine sea salt or kosher salt
• 2 cups shredded coconut, sweetened or unsweetened (your choice)
• 1 and ½ cup panko crumbs
• 1 and ½ tsp curry powder
• ½ tsp coarse ground black pepper
• finely chopped That basil or cilantro for garnish (optional)
• cooking oil for deep frying
Dipping Sauce Ingredients
• ½ cup pineapple mango jam or orange marmalade
• 1 T Asian chili garlic sauce or sambal oelek, or more to taste
Stir together the sauce ingredients and set aside; or chill until ready to serve.
In a bowl, whisk together the flour, milk and salt to create a smooth batter. Set aside.
Add the shredded coconut, panko crumbs, curry powder and black pepper to a food processor and process into a very coarse flour. Be sure to leave plenty of texture. Transfer to a bowl and set aside.
Dredge the tenders or nuggets in the batter and then in the coconut crumb mixture until thoroughly coated. Set aside on a plate to dry for about 20 minutes.
Heat a sufficient amount of oil for deep-frying in a deep skillet, wok or deep fryer over medium-high heat.
When the oil begins to shimmer, fry the battered chikun until golden brown. Remove with a spider or slotted spoon to avoid dislodging the crumb coating. Transfer to a plate lined with paper towels to drain briefly.
Garnish with the optional Thai basil or cilantro and serve hot with the dipping sauce.