Coconut Chicken Recipe
3/4 C. pineapple juice, divided
1 C. cream of coconut, divided
1/2 C. soy sauce
1/4 C. brown sugar
1/4 C. rice-wine vinegar
2 lbs. boneless chicken breasts, cut into strips
1 C. flour
salt and pepper to taste
6 eggs, beaten
1 (2 lb.) bag shredded coconut
3/4 to 1 C. peanut oil
1/4 C. heavy cream
Combine 1/4 cup pineapple juice, 1/4 cup cream of coconut, soy sauce, brown
sugar and rice-wine vinegar in a large bowl. Add chicken strips, cover and
refrigerate 4 hours or overnight.
Place flour in pie plate and add salt and pepper. Beat eggs and 1/4 cream of
coconut. Place shredded coconut in a bowl. Dredge chicken pieces in flour, then
egg mixture, then coconut.
Heat just enough peanut oil in a saute pan to cover the bottom of the pan. Saute
the chicken strips in peanut oil, about 5 minutes on each side. Do not let oil
become too hot or you will over brown the coconut.
When chicken is cooked, remove from pan and keep warm. If there is any oil left
in the pan, drain the pan but do not scrape out the drippings. Add the remaining
1/2 cup pineapple juice and 1/2 cup cream of coconut to the pan along with the
heavy cream. Cook, scraping the bottom of the pan, until sauce has thickened.
Use sauce by pouring over the chicken or as a dip for the chicken pieces.
Recipe from Razzle Dazzle Recipes
http://www.razzledazzlerecipes.com
All graphics from Simply Debbie's