Ingredients
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1/2
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1/2
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1/2
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1/4
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1 1/2 - 2
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1/4
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2
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1/2
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-
-
-
-
Directions
Coconut Chicken With a Tropical Mango Rum Sauce, 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., I loved the Mango Rum Sauce! The recipe was easy to follow, which is huge to me since I rarely cook. Thanks for sharing!
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Steps
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1
Done
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Mix the First 4 Ingredients Together in a Large Container With a Top. Add Chicken Pieces, Toss Till Coated and Set Aside. |
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2
Done
|
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. |
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3
Done
|
Whisk Egg Whites Till Frothy. Toss in Chicken Pieces Till Coated. |
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4
Done
|
Place Coconut in a Bowl and Dip Each Piece of Chicken to Coat With Coconut. |
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5
Done
|
Set Aside. |
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6
Done
|
Place Enough Oil to Cover Bottom of a Large Pan by 1/2 Inch and Heat to Medium High. |
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7
Done
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Cook 1/2 the Chicken at a Time About 4-5 Minutes Each Side. Do not Over Crowd the Pan. |
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8
Done
|
Drain Cooked Chicken on Paper Towels. |
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9
Done
|
Place Chicken on a Serving Platter Serve With Mango Rum Sauce. |
