Coconut Chicken With A Tropical Mango Rum Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup cornstarch
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 1/2-2 lbs chicken breasts, cut into strips
• 1/4 cup rum
• 2 large mangoes, peeled and diced
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon grated cinnamon
• 1/3 cup packed light brown sugar
• 1 large fresh lime juice, and zest or
• 1 large fresh lemon juice, and zest
• 1 teaspoon fresh grated ginger
• 1 teaspoon cornstarch
• 1/2 teaspoon scotch bonnet pepper (optional)
• 3 egg whites
• 2 1/2 cups grated coconut
• oil, to fry

Recipe

• 1 mix the first 4 ingredients together in a large container with a top. add chicken pieces, toss till coated and set aside.
• 2 place all mango rum sauce ingredients in a blender or food processor and blend till smooth. add to a pot and simmer over low heat for 10 minutes. keep warm.
• 3 whisk egg whites till frothy. toss in chicken pieces till coated.
• 4 place coconut in a bowl and dip each piece of chicken to coat with coconut.
• 5 set aside.
• 6 place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
• 7 cook 1/2 the chicken at a time about 4-5 minutes each side. do not over crowd the pan.
• 8 drain cooked chicken on paper towels.
• 9 place chicken on a serving platter serve with mango rum sauce.