Yields: 10 servings
Ingredients:
- 10 boneless-skinless chicken breasts
- 2 coconuts
- Potato starch, as needed
- 3 eggs, beaten
- Vegetable oil, as needed
- Salt, as needed
- 2 mangos, diced small
- 1 small red onion, diced small
- ¼ cup lime or lemon juice
- 2 Tb sugar
- ¼ tsp salt
Method:
- Insert a skewer into the eyes of the coconut and drain liquid. Place on a baking sheet and roast in a pre-heated 350° oven for 30 minutes. Remove and let cool 5 minutes.
- Break coconut open using a hammer. Remove outer shell and discard. Using a vegetable peeler, remove remaining skin. Rinse coconut if necessary and shred using a food processor or box grater.
- Place potato starch, eggs and shredded coconut into separate bowls. Working in sequence, coat chicken breasts in potato starch, eggs and then coconut. Place on a baking sheet.
- Heat oil in a large skillet over medium heat. Working in batches, add chicken and cook about 2 minutes on each side until golden brown. Remove from pan, place on baking sheet and season with salt. Finish cooking in a 350°oven for about 10 minutes.
- In a small pot, combine the mango, red onions, lime or lemon juice, sugar and salt. Bring to a boil and cook over high heat for about 8 minutes, until the mango is tender.
Click here to watch Chef Jack making this dish.
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