April 28, 2025
Hello Foodie Friends
I've got a birthday coming up and trying to decide just which restaurant I want Hubby to take me to for my dinner. Problem is this time I have so many choices what to do - what to do? I haven't really had a night out in a while and it has primarily been something pizza related so I'm really in the mood for a good restaurant recipe. This COCONUT CHICKEN recipe is one of my faves and rarely any leftovers for. We ordered this many moons ago at a winery during our honeymoon and I haven't forgotten about it since!
Enjoy!
Marzee
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COCONUT CHICKEN
INGREDIENTS:
3/4 C. pineapple juice, divided
1 C. cream of coconut, divided
1/2 C. soy sauce
1/4 C. brown sugar
1/4 C. rice-wine vinegar
2 lbs. boneless chicken breasts, cut into strips
1 C. flour
salt and pepper to taste
6 eggs, beaten
1 (2 lb.) bag shredded coconut
3/4 to 1 C. peanut oil
1/4 C. heavy cream
DIRECTIONS:
Combine 1/4 cup pineapple juice, 1/4 cup cream of coconut, soy sauce, brown sugar and rice-wine vinegar in a large bowl. Add chicken strips, cover and refrigerate 4 hours or overnight. Place flour in pie plate and add salt and pepper. Beat eggs and 1/4 cream of coconut. Place shredded coconut in a bowl. Dredge chicken pieces in flour, then egg mixture, then coconut. Heat just enough peanut oil in a saute pan to cover the bottom of the pan. Saute the chicken strips in peanut oil, about 5 minutes on each side.
Do not let oil become too hot or you will over brown the coconut. When chicken is cooked, remove from pan and keep warm. Drain the pan of any leftover oil but do not scrape out the drippings. Add the remaining 1/2 cup pineapple juice and 1/2 cup cream of coconut to the pan along with the heavy cream. Cook, scraping the bottom of the pan, until sauce has thickened. Use sauce by pouring over the chicken or as a dip for the chicken pieces.
Category: Chicken, Special Occasions, Restaurant Recipes
MARZEE's CORNER
The difference between sweetened and unsweetened coconut flakes comes down mainly to added sugar and moisture:
1. Sweetened Coconut Flakes - Coated with sugar or corn syrup, making them sweeter. Slightly moist and chewy due to the sugar coating. Popular in baking (cookies, cakes, macaroons) where added sweetness is desired. Higher due to added sugar.
2. Unsweetened Coconut Flakes - Pure dried coconut with no sweeteners. Drier and crisper. Used in savory dishes, healthier recipes, or when you want to control sweetness. Lower and better for low-carb or keto diets.