BAKED COCONUT CHICKEN
This recipe comes from a Singaporean (Chinese) friend. As written, a nice subtle coconut flavor. Next time I make this, I will make some shallow cuts in the chicken prior to marinating. The completed dish photo, those were baked first, and as luck would have it, my stove top oven is failing and could not come up to temp, the...
Provided by Lee Thayer
Categories Chicken
Time 55m
Number Of Ingredients 12
Steps:
- 1. Separate the quarters into legs and thighs (there is a line of fat to follow). Trim off and discard any excess fat. (I used 4 quarters)
- 2. In a mixing bowl, add the rest of the marinade ingredients, whisk together.
- 3. Place the chicken pieces in a sturdy zip lock bag, then pour in the coconut mixture. Squeeze out as much air as you can and seal the bag. Squish the chicken around to get everything coated with the marinade. Place the bag on a plate and place in the fridge overnight.
- 4. To Bake the chicken, remove chicken from the marinade and drain, discard the marinade.
- 5. In a mixing bowl, add the tempura flour, baking powder, and baking soda, and whisk together. Pour a little bit of extra light olive oil in a small bowl. Line a baking sheet with foil, lightly oil a baking rack and place the rack on the backing sheet.
- 6. Coat the chicken pieces in the flour mixture and place on the rack. Leave the chicken to rest for an hour.
- 7. About 20 minutes before you are going to bake, preheat your oven to 200 C (390 F). Brush the chicken with olive oil and place the baking sheet with the rack and chicken in the oven and bake for 15 -20 minutes, turn the chicken pieces over and bake for another 15-20 minutes or until golden brown and crispy. To check if cooked through, sacrifice a thigh and cut into one to verify it is cooked through.
- 8. Serve with sides of your choice.
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