Coconut Chicken

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coconut-chicken

Ingredients

  • 3 chicken breasts, boneless, skinless, cut into long thin strips
  • 2 – 3 cups sweetened coconut flakes
  • ½ cup cornstarch
  • 1 tsp cayenne pepper
  • salt and pepper to taste
  • 3 eggs
  • oil for frying

Instructions

  1. In a shallow bowl, mix the cornstarch, cayenne pepper, salt, pepper and set aside.
  2. Beat eggs in another bowl. Pour coconut flakes in another shallow bowl.
  3. Dredge the chicken pieces first in the cornstarch mixture, then in the eggs, and finally in the coconut, making sure the meat is fully coated with coconut flakes. Repeat with all chicken pieces.
  4. Heat 1 to 2 inches of oil in a deep pot or skillet to 350 F degrees.
  5. Add chicken to the hot oil in batches, making sure each piece of chicken doesn’t touch the others. Fry chicken on both sides for about 2 to 3 minutes, making sure the inside is cooked through. Transfer chicken onto paper towel lined plate to drain.
  6. Serve with hot a sweet and spicy sauce.