Coconut Chicken With Tropical Mango Rum Sauce
.
Yield
4 servingsPrep
16 minCook
20 minReady
46 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dusting for chicken | |||
| ½ | cup |
cornstarch
|
|
| ½ | teaspoon |
nutmeg
grated |
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | pounds |
chicken breasts
cut into strips |
|
| Mango rum sauce | |||
| ¼ | cup |
rum
|
*
|
| 2 | large |
mangos
peeled and diced |
|
| ½ | teaspoon |
nutmeg
grated |
|
| ⅓ | cup |
brown sugar, light
|
*
|
| 1 | large |
lime juice
fresh and zest |
*
|
| 1 | teaspoon |
ginger
fresh grated |
|
| 1 | teaspoon |
cornstarch
|
|
| ½ | teaspoon |
scotch bonnet chile peppers
|
* |
| Coating for chicken | |||
| 3 | large |
egg whites
|
|
| 2 ½ | cups |
coconut
grated |
*
|
| 1 | x |
vegetable oil
as needed to fry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dusting for chicken: | |||
| 118 | ml |
cornstarch
|
|
| 2.5 | ml |
nutmeg
grated |
|
| 2.5 | ml |
black pepper
|
|
| 1.3 | ml |
salt
|
|
| 680.4 | g |
chicken breasts
cut into strips |
|
| Mango rum sauce: | |||
| 59 | ml |
rum
|
*
|
| 2 | large |
mangos
peeled and diced |
|
| 2.5 | ml |
nutmeg
grated |
|
| 79 | ml |
brown sugar, light
|
*
|
| 1 | large |
lime juice
fresh and zest |
*
|
| 5 | ml |
ginger
fresh grated |
|
| 5 | ml |
cornstarch
|
|
| 2.5 | ml |
scotch bonnet chile peppers
|
* |
| Coating for chicken: | |||
| 3 | large |
egg whites
|
|
| 591 | ml |
coconut
grated |
*
|
| 1 | x |
vegetable oil
as needed to fry |
*
|
Directions
Mix the first 4 ingredients together in a large container with a top.
Add chicken pieces, toss until coated and set aside.
Place all Mango Rum Sauce ingredients in a blender or food processor and blend until smooth.
Add to a pot and simmer over low heat for 10 minutes.
Keep warm.
Whisk egg whites until frothy. Toss in chicken pieces until coated.
Place coconut in a bowl and dip each piece of chicken to coat with coconut.
Set aside.
Place enough oil to cover bottom of a large pan by ½ inch and heat to medium high.
Cook ½ the chicken at a time about 4 to 5 minutes each side.
Do not over crowd the pan.
Drain cooked chicken on paper towels.
Place chicken on a serving platter serve with Mango Rum Sauce.
