Coconut Chicken With a Tropical Mango Rum Sauce Recipe #161390
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.
by ~Rita~
45 min | 15 min prep
SERVES 4
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
- Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss till coated and set aside.
- 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.
- Whisk egg whites till frothy. Toss in chicken pieces till coated.
- Place coconut in a bowl and dip each piece of chicken to coat with coconut.
- Set aside.
- Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
- Cook 1/2 the chicken at a time about 4-5 minutes each side. Do not over crowd the pan.
- Drain cooked chicken on paper towels.
- Place chicken on a serving platter serve with Mango Rum Sauce.
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5 stars