Coconut Chicken With Tropical Mango Rum Sauce
Submitted by happyzhangbo
Crispy coconut-crusted chicken strips with a tropical mango rum dipping sauce spiked with scotch bonnet, lime, and fresh ginger. Island vibes on a weeknight plate in under 45 minutes.
YIELD
4 servingsPREP
16 minCOOK
20 minREADY
46 minClose your eyes and you’re somewhere warm. The breeze smells like lime zest and toasted coconut, and somebody just handed you a plate of golden, crunchy chicken with a sauce that tastes like a Caribbean sunset.
Chicken breast strips get dusted in a nutmeg-spiked cornstarch coating, dipped in frothy egg whites, then rolled in grated coconut before hitting the pan. They fry up shatteringly crisp on the outside while staying juicy inside.
The mango rum sauce is where this recipe really comes alive. Fresh mango, brown sugar, lime, ginger, and a hit of scotch bonnet pepper get blended smooth and simmered into a sweet-heat dipping sauce that makes you want to lick the bowl.
Chef Tips
- Don’t crowd the pan when frying. Cook in batches so the coconut coating gets evenly golden and crispy instead of steaming.
- Use ripe mangoes for the sauce. You want them soft and fragrant for the smoothest, sweetest result.
- Adjust the scotch bonnet to your heat tolerance. Even half a pepper brings serious fire, so start small and taste as you go.
- Drain the fried chicken on a wire rack instead of paper towels to keep the bottom crust from going soggy.
Ingredients
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.
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