I made this Coconut Chicken for the first time last night for supper. It was very very good. I put it in the refrigerator and we ate the rest a couple of hours later….it was amazing. It is good for a meal but I would make it as an appetizer in the future….yum yum.
2 pieces of chicken…..use meat mallet to make the same thickness
Cut into same size chunks
Dip each piece into a mixture of cornstarch, salt, pepper and cayenne pepper. Use your own judgement for spices. I used 1 tsp of cayenne.
Next, dip into a dish with 2 or 3 beaten eggs…..eggs depend on amount of chicken you are making. I used 2 eggs for 2 large pieces of butterfly chicken and had lots left.
Lastly, roll each chicken nugget into a dish of sweetened coconut. Place on a greased baking sheet. Cook for 10 minutes or until coconut is brown @ 350 degrees, turn over and bake for another 10 minutes.
If you desire a more calorie friendly version use full fat coconut milk instead of the cornstarch and egg mixtures. Add the spices to the coconut milk. Roll each piece into unsweetened coconut and bake as the above directions.
So…so… so delicious. If you have a sweet tooth this is an excellent recipe to satisfy your hunger and your sweet tooth. Let me know how you like it!
It is a hit in our house.