Coconut Chicken With Tropical Mango Rum Sauce
. 52
Ingredients
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 |
* |
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.
Nutrition Facts
Serving Size 316g (11.1 oz)