Coconut Chicken

Name: Coconut Chicken
Ingredients: 2 whole To 3 Whole Boneless, Skinless Chicken Breasts, Cut Into 1-2 Inch Pieces; Salt And Pepper, to taste; 2 Eggs, Beaten; 1 cup Cornstarch; 1/4 cups Canola Oil; 1 can (13 1/2 Oz. Size) Coconut Milk; 3/4 cups Sugar; 1 teaspoon Cider Vinegar

8 ingredients

13 steps

Ingredients

2 whole To 3 Whole Boneless, Skinless Chicken Breasts, Cut Into 1-2 Inch Pieces
Salt And Pepper, to taste
2 Eggs, Beaten
1 cup Cornstarch
1/4 cups Canola Oil
1 can (13 1/2 Oz. Size) Coconut Milk
3/4 cups Sugar
1 teaspoon Cider Vinegar

Directions

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1.
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For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325 degrees F. While oil is heating, season chicken with salt and pepper.
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2.
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Dip chicken in egg, then cornstarch, and fry in the oil until lightly golden brown, but not cooked through.
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I had to fry in a couple of batches so as not to overcrowd the pan.
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3.
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Remove chicken from pan and place on paper towel-lined plate briefly, then place in a single layer in a baking dish.
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For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar.
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Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes.
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Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken.
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Serve immediately over rice.
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Source: inspired by Mels Kitchen Cafe