1 pound chicken breasts, poached
1 cup coconut milk, reduced
25 whole jalapeños, pickled and cleaned
1/4 cup coconut, flaked
3 tablespoons ginger, minced
3 tablespoons garlic, minced
1/4 cup scallion, sliced
3 tablespoons lemongrass, minced
3 tablespoons lime juice
2 cups buttermilk
1 whole egg, whisked
3 cups flour

Poach chicken breasts in simmering salted water. When cooked, allow to cool. Reduce coconut milk in a saucepan until thick consistency. Allow to cool. Clean jalapeños by slicing one side of jalapeño and scraping out seeds and vein. Combine coconut milk, coconut, ginger, garlic, scallion, lemongrass, and lime juice in a bowl. Dice chicken and add to mixture. Season as necessary.

Combine buttermilk and egg. Whisk to incorporate. Stuff jalapeños with chicken mixture. Place jalapeños in flour. Then dip into buttermilk. Dip them again into the flour mixture. Fry until golden brown.

Serves 8.