as if we needed another recipe with coconut....
at least this one is a dinner, not a dessert! :)
coconut chicken
for the chicken:
2-3 boneless, skinless chicken breasts, cut into small pieces
salt and pepper sprinkles
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
2-3 boneless, skinless chicken breasts, cut into small pieces
salt and pepper sprinkles
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
for the sauce:
1 can coconut milk (14 ounces)
1/2 cup sugar
1 tsp cider vinegar
- for the chicken: spray a skillet over medium heat and preheat oven to 325˚. drizzle oil in the skillet. while oil is heating, season the chicken with salt and pepper.
- dip the chicken into beaten eggs, then cornstarch, then fry in the oil until lightly golden brown, but not cooked all the way through.
- remove chicken from pan and place on paper towels to absorb oil, then put chicken pieces in a baking dish in a single layer.
- for the sauce: whisk together the coconut milk, sugar, and vinegar. once combined, pour the sauce over the chicken and bake for roughly an hour, stirring the chicken every 15 minutes. once it's all cooked, let it stand for 5 minutes so the sauce will thicken. serve right away over brown rice. optionally add sweet potatoes or other veggies. enjoy!
xo
My family makes a similar chicken dish! I'm not the biggest fan of coconut, but I like it a little better in savory dishes than in sweet dishes.
ReplyDeleteWe have similar dish here. I think Curry. :)
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I love using coconut milk for sauces! My favorite is coconut milk, chicken stock, curry, chili garlic sauce, and a bajillion veggies and meat. mmmm
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I love chicken and this looks like one perfect recipe to try! :-)
ReplyDelete~Melodies In The Sand~
Oh this looks amazing!
ReplyDeleteI love chicken korma, this looks similar and easy!! I'll have to give it a try!
ReplyDeleteThis looks absolutely divine! I'm so gonna use this recipe.
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