Woot! It’s Wednesday. I’m not sure how it became Wednesday but here it is.
I’ve bought all my presents, all but three are wrapped and the house is almost organized.
We even got a new fireplace for downstairs that somehow we’ll have time to install tonight (umm, yeah).
My class is having their party today and I made two crockpots full of mac and cheese.
we’re having a party on Friday at ours and I’m stoked.
We’ve lots of kids and the house will be full.
FIL is going to play his accordion, DH will dj and we’ve got movies for the kids in the basement.
I got the majority of the food made during a marathon on Sunday and the next few days I’ll be sharing these make ahead (they’re all in my freezer right now) appetizers that won’t break the bank.
My first is a super yummy chicken bite. They’re marinaded in spicy/sweet coconut milk then coated in a flavoured, coconut mix that gets crunchy without frying.
I started with; garlic poweder (hey you purist-this is the flavour you want), crushed chillis, sweet chilli sauce and a can of coconut milk. I sliced up boneless chicken thighs (WAY more flavour and WAY cheaper than chicken breasts) finger sized. Let them sit and get to know each other for 30 minutes on the counter or a couple of hours in the fridge. Sort of like a courtship.
Mix together; cornstarch, chilli powder and shredded coconut. Now, here’s a happy accident. I MEANT to use unsweetened coconut in this recipe and I grabbed the sweetened stuff by mistake. I didn’t realize this until they were already cooking and thought ‘can’t unring that bell’ so we tried them when they were cooked and they were awesome! The sweet and spice and richness of the coconut is just a total treat.
Coat each piece of chicken
and place on a parchment (or silicone lined) cookie sheet. This is a bit messy of a job and small one was desperate to help and I’m not fussy on her handling raw chicken so we had a bit of showcase showdown and she had to go to timeout for a few minutes to think about the attitude.
After you’ve talked to your child about stomping their feet to get their own way put the chicken in the oven on high heat until crispy and wonderful. Serve with extra sweet chilli sauce.
- For 10 people
- 10 chicken thighs (each cut into 3 strips-finger sized)
- 1 can (8oz) coconut milk
- 1 tsp garlic powder
- 1 tsp crushed chilli flakes
- 1/8 cup sweet chilli sauce (found in the Asian foods section)
- For the breading:
- 3/4 cup sweetened shredded coconut
- 1/2 cup cornstarch
- 1 tsp chilli powder
- Mix marinade ingredients together and let chicken sit on the counter for 30 minutes or a couple of hours in the fridge.
- Drop pieces into the breading mix to coat. Place on parchment lined cookie sheet and bake for 20 minutes at 385 degrees (odd temp I know but 400 is just too hot and 375 is not quite hot enough).