COCONUT LIME CHICKEN
Time 1h30m
Number Of Ingredients 9
Steps:
- In a small bowl mix together lime zest, lime juice, and coconut milk. Prick chicken strips several times with a fork then place into coconut milk mixture. Cover and refrigerate for 1 hour to overnight. Fill a heavy duty pot with 4 tablespoons oil and turn heat to low - medium heat (a 4 on my stove). Place corn starch in one bowl, eggs in another and coconut flakes in a third. Pull out one chicken strip from coconut milk and place into corn starch. Roll around cornstarch until well coated. Transfer chicken to egg and coat well. Transfer chicken to coconut and coat well. Place on a plate and continue the same process with remaining chicken. Once done, oil should be hot and ready. Place prepared chicken into oil a few pieces at a time. Cook until chicken is golden in color, flipping as needed. Chicken should reach an internal temperature of 170*F if tested with a digital food thermometer. While chicken is cooking, pour coconut lime marinade into a sauce pan. Bring to a boil stirring regularly. This is the same marinade the chicken was in so we want to kill off any chicken juice. Allow to boil for 1 - 2 minutes. Then remove from heat. In a small bowl combine 1 Tablespoon corn starch & 1 Tablespoon water and mix until cornstarch is dissolved. Pour mixture into coconut lime marinade and whisk constantly until mixture thickens. Serve sauce as a dip or pour over cooked chicken. Serve Immediately.
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