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.

Reviews & Comments 4

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  • divaliscious 10 years ago
    unsweetened coconut milk....
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  • pleclare 10 years ago
    This sounds marvelous. Now is that sweetened or unsweetened coconut milk? Must try soon!!
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  • grandmommy 10 years ago
    How interesting, this has to be delish! Thanks for the post.
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  • tnacndn 10 years ago
    This sounds great...thanks for posting this one!!!
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