Coconut Chicken in a Sweet Chili Sauce
It's time for a fun sweet and spicy chicken stir-fry recipe with delicious coconut coated fried chicken generously tossed in a simple zingy sauce. Coating the chicken with a flour and desiccated coconut breading then shallow frying is brilliant, and it improves the flavor of the entire dish so much. With asian flavors but without too many odd ingredients needed, the beauty of this recipe is in it's simplicity. Serve over a bowl of rice or have it as it is.
What you'll need...
For the sauce
What you'll need to do...
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Season the chopped chicken with the spices and season with salt and pepper. Then coat in 1 tablespoon of olive oil.
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In a deep plate, combine the flour and desiccated coconut. In a separate bowl beat the egg and season with salt and pepper.
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Coat the chicken, dipping it first into the beaten egg, then into the flour and coconut mixture.
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Heat the coconut oil in a wok or a large pan, over medium-high heat.
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Add the coated chicken to the wok or pan and fry for approximately 2-3 minutes. Turn the chicken over and fry the other side for a further 2-3 minutes until golden and cooked through. Now move the meat over to one side of the wok and pour water into the empty space and bring to the boil. Add the sweet chili sauce and tomato ketchup, mix well and bring to boil again.
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Combine the sauce with the meat, stirring ever now and then. Heat everything together and bring to a boil.
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Serve with rice and coriander.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 368kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 20g7%
- Protein 36g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
