Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, coconut chicken. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Place cereal and coconut in a resealable plastic bag; season with salt and pepper and crush well. Dredge chicken strips in egg white and place a couple at a time into the bag to coat with coconut. In a shallow dish, combine the flour, salt, and pepper. In a second shallow dish, whisk together the eggs.
Coconut Chicken is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Coconut Chicken is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have coconut chicken using 13 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Coconut Chicken:
- Take coconut coating
- Take 1/2 cup shredded sweetened coconut
- Prepare 1/2 cup panko Japanese bread crumbs
- Make ready 1/2 tsp salt
- Get 1/3 tsp white pepper
- Prepare 1/4 cup white corn meal
- Take 1/2 tsp onion powder
- Get 2 large eggs, beaten
- Get 1/2 cup all purpose flour
- Prepare chicken
- Prepare 1 lb boneless, skinless chicken breasts. About six in the pound.
- Get frying
- Take 1 1/2 cup vegetable oil
Remove chicken from pan and place on paper. Add the salt, pepper, coconut milk, and lime zest and juice. Remove the chicken to a platter and keep warm. For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar.
Instructions to make Coconut Chicken:
- In a large shallow bowl add your beaten eggs.
- In another large shallow bowl add your flour, salt, pepper and onion powder. Mix well.
- In a third shallow bowl add your coconut, corn meal and panko. Mix well.
- In a large deep skillet add your vegetable oil. Heat it over medium heat. Temperature should reach 350°F fahrenheit.
- Dredge chicken through the flour mixture. Shake off excess.
- Dip chicken, both sides through egg mixture. Allow excess egg mixture to drip off.
- Finally dredge chicken through coconut mixture.
- Let chicken rest for several minutes after coating on a plate.
- Gently lay chicken into oil and cook 3-4 minutes per side. This depends on thickness of chicken. I like to pound out thicker side of chicken before coating to one equal thickness. I place chicken breast between two pieces of plastic wrap and pound out the thickest end with a meat pounder or rolling pin until the piece is equal in thickness.
- Your looking for a medium golden brown and cooked chicken reaching 165°F in temperature.
- Drain chicken on a plate with paper toweling.
- I like to dip these in duck sauce which I buy mostly prepared.
- Recipe by taylor68too.
Remove the chicken to a platter and keep warm. For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Instructions Pat dry the chicken breasts with paper towels and set aside. In a small mixing bowl combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly. Rub seasoning mixture all over chicken breasts.
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So that is going to wrap it up for this special food coconut chicken recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!