Coconut Chicken With a Tropical Mango Rum Sauce

From: KPD

On May 25, 2008

delish recipe!!!! i made some changes to the chicken method... i used a tempura batter to dip the chicken in, then i rolled the chicken in a combination of 1 cup panko breadcrumbs (seasoned with ground ginger, garlic and cayenne) and 1 cup coconut. then i deep fried in my fryer. the mango rum sauce is excellent! i did add a bit of red onion, fresh parsley and garlic! everyone loved it! thanks for another awesome keeper, rita! will be making this recipe many more times!!!

From: mplsgirl

On Oct 20, 2007

Wow - this is an amazing recipe. The mango rum sauce was perfect with the chicken, but seems to be very versatile - I'd like to try it with shrimp. I cut the chicken into pieces that were a little small, so the whole dipping/coating process took longet than it should have, but all in all a very easy recipe. I'll definitely use this again .Thanks!

From: carmel housewife

On Jun 10, 2007

Just had a luau party and wanted to say the mango rum sauce was excellent! I did add 1/2 stick of butter to the sauce. To counterbalance the heat, I used hababero pepper but just put it in the sauce whole while it's cooking and the heat seaps out. No chopping, seeding or super hot bites. Taste often because they are hot. I find it easier to control the heat with these and I just keep a jar in my frig. I had two parties back to back and made 2 batches the sauce ahead and stored in freezer. For the second party I was short on time and used Tyson frozen fried chicken strips. For those who want to try this without the extra effort, at least try the sauce with store bought strips. Bravo Rita!

From: zamgirl

On Nov 8, 2008

Surprisingly easy and amazingly good! I didn't have any cornstarch on hand so had to substitute flour at the last minute, but it still worked a treat. My friend's 7 year old (that eats almost nothing) asked for the rest of the chicken for her school lunch!