Crazy Coconut Chicken
From divaliscious 16 years ago
Ingredients
- 2 tbs shredded coconut shopping list
- 4 whole chicken breasts (about 4 pounds) shopping list
- 1 c canned coconut milk shopping list
- 1/2 c chicken broth (see Soups: chicken broth) shopping list
- 1/4 c sugar shopping list
- 2 tbs lemon juice shopping list
- 1 tbs + 1 1/2 teaspoons cornstarch shopping list
- 2 tsp ginger root juice shopping list
- 2 tsp vegetable oil shopping list
- 1 tsp salt shopping list
- 1/8 tsp white peppers shopping list
- vegetable oil shopping list
- 1/4 c all-purpose flour shopping list
- 1/4 c water shopping list
- 2 tbs cornstarch shopping list
- 2 tbs vegetable oil shopping list
- 1/4 tsp baking soda shopping list
- 1/4 tsp salt shopping list
- 1 egg white shopping list
How to make it
- Heat oven to 300°. Bake coconut, stirring occasionally, 10 minutes or until golden brown. (Watch carefully so coconut does not burn.)
- Remove bones and skin from chicken breast; cut each chicken breast lengthwise into 2-inch strips.
- Heat coconut milk, broth, sugar, lemon juice, 1 tablespoon plus 1 1/2 teaspoons cornstarch, the gingerroot juice, 2 teaspoons vegetable oil, 1 teaspoon salt and the white pepper to boiling.
- Cook, stirring constantly, until thickened. Remove from heat; keep warm.
- ****
- Heat vegetable oil (2 inches) in wok to 350°.
- In bowl, mix flour, water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda, 1/4 teaspoon salt and the egg white in medium bowl.
- Dip chicken into batter then fry a few pieces at a time 3 minutes or until very light brown; drain on paper towels.
- ***
- Cut each chicken piece crosswise into 1-inch pieces, using a very sharp knife; place in a single layer on heated platter.
- Pour coconut sauce over chicken; garnish with toasted coconut.
- **The coconut flavor of this recipe turns everyday chicken into an exotic tropical treat. The white sauce over golden brown chicken makes a very attractive dish. Toasted coconut stores well at room temperature. Keep it in a close jar up to several months.
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