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BAKED COCONUT CHICKEN
PREP TIME 30 mins
COOK TIME 1 hour
TOTAL TIME 1 hour 30 mins
Author: Sarah Averett
Recipe type: Dinner
Cuisine: Asian
Serves: 6-8
INGREDIENTS
Chicken:
Sauce:
INSTRUCTIONS
source:http://www.highheelsandgrills.com
PREP TIME 30 mins
COOK TIME 1 hour
TOTAL TIME 1 hour 30 mins
Author: Sarah Averett
Recipe type: Dinner
Cuisine: Asian
Serves: 6-8
INGREDIENTS
Chicken:
- 1 & ½ lbs chicken breast, cut into 1-inch pieces
- Salt and pepper
- 1 & ½ cups cornstarch
- 4 egg whites
- ¼ cup canola oil
Sauce:
- 1 {14 oz.} can coconut milk {I use full-fat}
- ¾ cup granulated sugar
- 1 tsp. salt
- 1 tsp. apple cider vinegar
INSTRUCTIONS
- Heat the oil in a large skillet over medium heat. Preheat oven to 325ºF.
- Salt and pepper your chicken pieces.
- Place the cornstarch and egg whites in separate bowls.
- Once oil is heated, dip a chicken piece in cornstarch, then in egg white, and then fry until chicken is golden brown, but not cooked through - about 30 seconds on all sides. Repeat with all chicken pieces.
- Remove chicken from pan and place on a plate lined with paper towels. Pat chicken with another paper towel to remove excess oil.
- Place chicken in a single layer in a 9x13 inch baking dish. Set aside.
- In a medium bowl, whisk together the coconut milk, sugar, salt, and vinegar, until the sugar and salt are dissolved.
- Pour the sauce over the prepared chicken and stir gently.
- Place chicken in the oven and bake, uncovered, for 1 hour, stirring every 15 minutes.
- Let stand for 5 minutes to let sauce thicken. Serve with rice and veggies.
source:http://www.highheelsandgrills.com
