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Nutrition Facts
Serving Size 1 (423g) Recipe makes 4 servings The following items or measurements are not included below: 1 large fresh lime juice 1 large fresh lemon juice
Calories 908
Calories from Fat 456		(50%)
Amount Per Serving		%DV
	Total Fat 50.7g	77%
	Saturated Fat 35.2g	175%
	Monounsaturated Fat 8.1g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.2g
Cholesterol 108mg		36%
Sodium 325mg		13%
Potassium 974mg		27%
Total Carbohydrate 67.9g		22%
	Dietary Fiber 11.4g	45%
	Sugars 40.3g
Protein 42.6g		85%
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Coconut Chicken With a Tropical Mango Rum Sauce

Recipe #161390 | 45 min | 15 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: ~Rita~
Mar 24, 2006

I made this for Ready Set Cook 2006. This Easy, Sweet, Caribbean recipe consist of chicken strips coated with coconut and fried with a warm rum mango sauce with a little kick. Scotch Bonnet Pepper are very HOT! Be careful not to get in your eyes. Best to wear gloves when handling. Serve over rice for a main meal or as appetizers.

SERVES 4 (change servings and units)

Ingredients

Dusting for chicken

1/2 cup cornstarch
1/2 teaspoon grated nutmeg
1/2 teaspoon black pepper
1/4 teaspoon salt
1 1/2-2 lbs chicken breasts, cut into strips

Mango rum sauce

1/4 cup rum
2 large mangoes, peeled and diced
1/2 teaspoon grated nutmeg
1/2 teaspoon grated cinnamon
1/3 cup packed light brown sugar
1 large fresh lime juice, and zest or
1 large fresh lemon juice, and zest
1 teaspoon fresh grated ginger
1 teaspoon cornstarch
1/2 teaspoon scotch bonnet pepper (optional)

Coating for Chicken

3 egg whites
2 1/2 cups grated coconut
oil, to fry

Directions

1
Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss till coated and set aside.
2
Place all Mango Rum Sauce ingredients in a blender or food processor and blend till smooth. Add to a pot and simmer over low heat for 10 minutes. Keep warm.
3
Whisk egg whites till frothy. Toss in chicken pieces till coated.
4
Place coconut in a bowl and dip each piece of chicken to coat with coconut.
5
Set aside.
6
Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
7
Cook 1/2 the chicken at a time about 4-5 minutes each side. Do not over crowd the pan.
8
Drain cooked chicken on paper towels.
9
Place chicken on a serving platter serve with Mango Rum Sauce.

Questions about this recipe?

Featured Reviews for This Recipe

From: Trish Za Dish

On Oct 13, 2009

Made this for my sisters bridal shower. It was a hit! ... and all that had it loved it. I rated it lower because it was time consuming, and not easy as stated in the opening paragraph. Would I make it again? Maybe, on a special occasion. Would others who had it make it? Maybe. I cut the chicken in cube size bites and cooked them that way. Then I served each piece with a toothpick in it. Next time I might just do the strips and cut it after it's cooked to make it faster. Thanks! P.S. this recipe is Gluten Free!

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From: Gandalf The White

On Jun 24, 2009

Made for ZWT5 (Groovy Gastronomes). Photos in Cooking Photos Forum [http://www.recipezaar.com/bb/viewtopic.zsp?p=4572290#4572290]. Wonderful flavors, sweet without being cloying, very simple receipe to execute, no complicated ingredients. Great alternate to the "usual" chicken dishes. Thanks, Rita, for posting!

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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!

2 people found this review helpful

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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!

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