Coconut Chicken With a Tropical Mango Rum Sauce

“I made this for Ready Set Cook 2006. This Easy, Sweet, Caribbean recipe consist of chicken strips coated with coconut and fried with a warm rum mango sauce with a little kick. Scotch Bonnet Pepper are very HOT! Be careful not to get in your eyes. Best to wear gloves when handling. Serve over rice for a main meal or as appetizers.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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