This Recipe was made with

Gingersnap Gingersnap


  • 6 chicken breast halves
  • 3/4 cup coconut milk
  • 1/4 cup lime juice
  • 1 1/2 cups Archway Ginger Snaps
  • 1/4 cup salted party peanuts
  • 1/2 cup corn starch
  • 1/2 teaspoon salt
  • 1/2 tsp red pepper
  • 2 egg whites, beaten oil for frying (about 4 cups)


Cut chicken into 1/2 inch wide strips and place into a large dish. Combine coconut milk and lime juice and pour over the chicken and coat all the pieces and refrigerate for 30 minutes. Place Archway Ginger Snaps into food processor and pulse until they are fine crumbs. Put crumbs into a large zip baggie. Put the salted peanuts into the food processor and pulse them into small bits as well and then add them to the ginger snap crumbs. Pour the cornstarch, salt and pepper into the baggie, seal it and then shake to combine all the ingredients. Remove chicken from fridge, dredge the chicken in the egg whites then place the chicken into the baggie a few pieces at a time and shake to coat. Place coated pieces onto a baking sheet. Heat oil in a large, heavy skillet to 375 degrees F. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear, about 4 minutes. Drain on paper towels and serve hot.