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Wednesday, November 28, 2012

Baked Coconut Chicken

I love coconut...coconut anything, and this coconut chicken is AMAZING!!! It easy and makes great leftovers! If you like coconut, you'll love this tasty little dish!

Baked Coconut Chicken

6 boneless, skinless chicken breast...cut into 1" pieces
3 T. cornstarch
1 1/2 t. salt
1 c. flour
5 egg whites, beaten until fluffy
6 T. honey
4 c. shredded coconut

Rinse chicken pieces under cold water and dry with paper towels. In a ziplock bag place cornstarch, salt and flour. Set aside. Beat egg whites until fluffy, add honey and beat. Set aside. Place coconut in a pie plate. Set aside.

Spray baking sheet with pan coating. Place chicken in ziplock bag, a few pieces at a time, until covered with flour mixture. NEXT, place coated chicken in egg whites and then coconut. Place covered pieces on prepared baking sheet. continue until all pieces of chicken are covered. Bake at 400 degrees for 10-15 minutes or until chicken is done. Removed from the oven and serve with Orange Sauce for dipping (recipe below).

Mock Panda Express Orange Sauce:

2 c. water
8 t oil
4 dash garlic powder

Bring to a boil.

12 T. soy sauce
12 T. water
2 1/2 c. sugar
2 1/2 c. white vinegar

Orange Zest (optional)

6-8 T. water
6-8 T. cornstarch

Mix water and cornstarch together. Stir until smooth, set aside.

Stir all ingredients continually (so it won't stick). Bring sauce to a boil. Add thickening a little at time. Don't add all of it at the same time because you don't want your sauce to be too thick. Stir with a whisk until sauce is thickened. Add more thickening as needed and until sauce is at the desired thickness. If you want orange sauce thicker, make more thickening and add a little bit at a time. Add orange zest for more of an "orange flavor".


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