This recipe for Breaded Coconut Chicken is very similar to my Coconut Prawns. It tastes great with some homemade mayo, lemon mayo or sweet chilli sauce. I like a squeeze of lime over mine for some extra zingy taste.
I love coconut, I really do. I just had a scan over my Recipe Index and there are quite a few coconut recipes. I guess we have our ‘go-to’ ingredients and coconut appears to be one of mine!
I tend to double up this recipe because I am a bit of a piggy when it comes to this kind of snacking. This would also make a great buffet dish or maybe something extra for the table when barbeque weather eventually comes around (if it ever does! *stares longingly out of the window*). For now, this breaded coconut chicken is best served in a big bowl with lots of mayo to dip in whilst snuggled under a blanket watching a funny film. I need that kind of comfort right now.
Breaded Coconut Chicken (serves 2-3)
200g chicken, diced into 1cm cubes
12tbsp desiccated coconut
large pinch salt
2 large egg
6tbsp plain flour
100-150ml sunflower oil
In a shallow bowl whisk the egg lightly and set aside.
Then tip the flour onto a large plate and set aside.
In another small bowl combine the breadcrumbs and coconut with a good pinch of salt – I just use my fingers to lightly mix the ingredients. Set aside.
Sprinkle the diced chicken with salt before dipping into the flour followed by the egg and then into the coconut breadcrumbs. Set aside on another clean plate. Follow this process with each piece of chicken until they are all coated.
Heat the oil to a very high temperature and almost smoking. Use a pair of tongs to carefully place the chicken bites into the oil. Do this in batches as you don’t want to overload the pan and let the oil temperature reduce too much.
Cook the chicken for about 2 minutes on each side. Keep an eye on them at all times and turn as the bottom begins to turn golden.
Remove from the pan and rest on a piece of kitchen paper to soak up any excess oil.