Alive and Cooking

Chilli Ginger Coconut Fried Chicken

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8 chicken drumsticks

3 cups semolina

4 white potatoes, ½ cm slices

Canola oil



60 ml white wine

200 ml coconut cream

1 tbsp. pickled ginger, finely chopped

1 tbsp. tobasco sauce

½ tsp. salt


Preheat oven to 220°C.

In a bowl, mix together all the marinade ingredients. Pierce each drumstick all over with a knife and coat in marinade. In another bowl, coat the chicken in semolina, shake off any excess and fry in a deep pot of vegetable oil until crispy. Remove, place in a baking dish and pop in the oven for 15 mins.  

Coat the potato slices in the remaining semolina and fry in the same oil. Sprinkle potatoes and chicken with salt and serve.

Serves 4

Chilli Ginger Coconut Fried Chicken