Coconut Chicken with Peanut Sauce
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Coconut Chicken with Peanut Sauce
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This is a great appetizer when the chicken breast is cut into strips and threaded onto skewers. It also makes a wonderful entree when whole chicken breast slices are used. Serve it over shredded Romaine lettuce and Thai jasmine rice. Garnish with chopped peanuts and cilantro leaves! Yum! The Chicken Chicken breasts cut into strips for appetizer or pounded thin for full cutlets (Figure 3 - 4 strips per person or one full size breast) 1 cup flour in a pie tin 2 beaten eggs in a second pie tin 2 cups shredded sweet coconut in a pie tin Peanut oil coating the bottom of a fryer. Skewers soaked in water for half an hour (for appetizer only) Chopped peanuts, shredded Romaine leaves, cilantro leaves for garnish
Preheat oven to 375 degrees. Heat the peanut oil in the fryer until smoking hot. Coat the chicken in flour (shake off excess) then drench in egg. Coat with coconut and place on plate until all pieces are done. Heat in HOT oil leaving space between pieces. When nicely browned (happens fast!) on both sides place on a rack on a sheet pan and bake for about 10 minutes for strips and 5 - 20 for cutlets. (The chicken can be coated the day before and browned. Place in refrigerator and then heat in oven right before service to cook through). Click Here for The Peanut Sauce (Adapted from Ina Garten's The Barfefoot Contessa Cookbook) |
