COCONUT CHICKEN
Number Of Ingredients 19
Steps:
- Heat oven to 300°. Bake coconut, stirring occasionally, 10 minutes or until golden brown. (Watch carefully so coconut does not burn.) Remove bones and skin from chicken breast cut each chicken breast lengthwise into 2-inch strips.Heat coconut milk, broth, sugar, lemon juice, 1 tablespoon plus 1 1/2 teaspoons cornstarch, the gingerroot juice, 2 teaspoons vegetable oil, 1 teaspoon salt and the white pepper to boiling. Cook, stirring constantly, until thickened. Remove from heat keep warm.Heat vegetable oil (2 inches) in wok to 350°. Mix flour, water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda, 1/4 teaspoon salt and the egg white in medium bowl. Dip chicken, 1 piece at a time 3 minutes or until very light brown drain on paper towels.Increase oil to 375°. Fry half of the chicken 2 minutes or until golden brown, turning once drain on paper towels. Repeat with remaining chicken. Cut each piece crosswise into 1-inch pieces, using a very sharp knife place in a single layer on heated platter. Pour coconut sauce over chicken garnish with toasted coconut and, if desired, maraschino cherries.8 servings**The coconut flavor of this recipe turns everyday chicken into an exotic tropical treat. The white sauce over golden brown chicken makes a very attractive dish. Toasted coconut stores well at room temperature. Keep it in a close jar up to several months.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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