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Crispy Coconut Chicken

16 Dec

Summer is one of my favourite seasons, purely because of the food. Summer is also BBQ time down in the Great Southern Land and you know when you want to bring along something to knock people off their feet? Well, this recipe will do that because it’s so yummy. But fattening. So keep the Weight Watchers girls away, or they will despise you forever.

Now this recipe can be made two different ways, depending on when and how you’re serving. You can serve it in bigger pieces for a dinner- let’s say by making three strips from one chicken breast. Alternatively, you can cube the chicken breast and thread it onto the end of some bamboo skewers to serve it as a light lunch or as your BBQ show-stopper.

You can also substitute some nice firm white fish filets in place of the chicken if that tickles your fancy.

INGREDIENTS

  • 4 chicken breasts (cubed if you are threading onto skewers), sliced into long, thick strips or bites. The choice is yours.
  • 1 1/2 cups coconut cream
  • Cooking Oil, for frying
  • 1 1/2 cups Flour
  • 1 1/2 cups Toasted Coconut
  • 1/3 cup toasted coconut, extra
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon Granulated Garlic (use 1 tsp fresh minced garlic or garlic powder alternatively)

METHOD

Combine flour, salt, pepper, coconut cream and garlic in a medium bowl. Mix until the batter is smooth.
Add 1 cup of toasted coconut (if you need to toast it yourself, lay it on some baking paper and pop under the griller until fragrant. Don’t leave it unattended, or it will burn, just to spite you!).

Use a wok or similar deep pan to heat the oil. It needs to be deep enough to cover the chicken pieces and have them floating about freely.

Dip the chicken pieces into the batter (Or the end of the skewer, if applicable- ensure that you have threaded the chicken onto the skewer all the way to the end and leave one end free for you to hold, kind of like an icy-pole).

Roll the chicken in some extra toasted coconut and pat the coating down firmly.

Drop into hot oil and cook until the coconut is crispy and golden and the chicken is thoroughly cooked.
Drain chicken on paper towels and serve hot.

Serve the chicken pieces with a yummy delicious sauce like a lime dipping sauce or a tarty aioli. I will be doing a few dipping sauce recipes shortly, so check back often if you’re interested.

Enjoy. And save a little bit for the Weight Watchers’ girls, they deserve it.

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