Coconut Chicken Recipe at MyDish

Coconut Chicken

4 stars based on 2 reviews Rate this Recipe

Method

  • 1.Combine 1/4 cup pineapple juice, 1/4 cup cream of coconut, soy sauce, brown sugar and rice-wine vinegar in a large bowl.

  • 2.Add chicken strips, cover and refrigerate 4 hours or overnight.

  • 3.Place flour in pie plate and add salt and pepper.

  • 4.Beat eggs and 1/4 cream of coconut. Place shredded coconut in a bowl.

  • 5.Dredge chicken pieces in flour, then egg mixture, then coconut.

  • 6.Heat just enough peanut oil in a saute pan to cover the bottom of the pan. Saute the chicken strips in peanut oil, about 5 minutes on each side. Do not let oil become too hot or you will over brown the coconut.

  • 7.When chicken is cooked, remove from pan and keep warm.

  • 8.If there is any oil left in the pan, drain the pan but do not scrape out the drippings.

  • 9.Add the remaining 1/2 cup pineapple juice and 1/2 cup cream of coconut to the pan along with the heavy cream. Cook, scraping the bottom of the pan, until sauce has thickened.

  • 10.Use sauce by pouring over the chicken or as a dip for the chicken pieces.

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    Ingredients

    • ¾ cup pineapple juice. divided
    • 1 cup cream of coconut. divided
    • ½ cup soy sauce
    • ¼ cup brown sugar
    • ¼ cup rice-wine vinegar
    • 2 lbs boneless chicken breasts. cut into strips
    • 1 cup flour
    • 6 eggs. beaten
    • 1 bag shredded coconut
    • 1 cup peanut oil
    • ¼ cup heavy cream
    • to taste salt and pepper

    By Views 1248  Added Tue Feb 17 2009


    Lovely dinner option for Mother's Day.