Coconut Chicken Strips with Pina Colada dipping sauce.

4 Servings
Chicken
American
Coconut pineapple chicken Appetizer Main Dish Chicken American

1 * 3/4 C pinele juice divided
1 * 1 C cream of onut divided
1 * 1/2 C sauce
1 * 1/4 C wn sugar
1 * 1/4 C rice-wine egar
1 * 2 lbs boneless cken breasts cut into strips
1 * 1 C ur
1 * salt and per to taste
1 * 6 s beaten
1 * 1 (2 lb) bag shredded onut
1 * 3/4 to 1 C peanut oil
1 * 1/4 C heavy whipping am

1. In a large bowl mix 1/4 C of pineapple juice, 1/4 C of cream of coconut, soy sauce, brown sugar and wine vinegar. 2. Add chicken strips and allow to marinate, covered in refrigerator a minimum of 4 hours or overnight. 3. In a pie plate, combine flour, salt and pepper. 4. In a bowl beat eggs and mix with 1/4 C cream of coconut. 5. In another bowl pour shredded coconut. 6. Coat chicken strips first in flour, next in egg mixture and finally in shredded coconut. 7. In a deep skillet, heat peanut oil (enough to just cover the bottom of skillet) over medium heat. 8. Once oil is hot, cook chicken for 5 minutes on each side, taking care not to over cook coconut. 9. Remove chicken and drain any leftover oil. 10. Place 1/2 C pineapple juice and 1/2 C cream of coconut and heavy whipping cream in pan. 11. Cook until thick, scraping drippings from bottom of the skillet. 12. Pour sauce over chicken strips.


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