Rainforest Cafe's Caribo Coconut Chicken
ready in: 2-5 hrs
recipe id: 26839
cook method: stovetop
1 1/2 pound chicken breast (boneless,skinless, 1/3", 1/2" thick)
2 teaspoons salt
2 teaspoons sugar
2 cups flaked coconut
1 cup corn starch
1/4 cup flour
2 eggs (beaten)
1/4 cup water
vegetable oil (for deep frying)
Honey Mustard Dressing
1/3 cup French's honey mustard
1/4 cup mayonnaise
1/4 teaspoon cayenne pepper
Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide.
Sprinkle sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours.
When chicken breast are ready to be prepared, rinse lightly and drain.
Place coconut, corn starch, and flour in a bowl and mix well.
In separate bowl place beaten eggs and add water, blend well.
Have oil hot and ready to fry chicken breast. Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well. Carefully place chicken in hot oil and cook until lightly golden. Remove and place on a paper towel.
When frying chicken do not crowd and keep a check on the oil so it does not burn.
At Rainforest Cafe, the coconut chicken was served with the honey mustard on top of the chicken pieces, we have elected to serve the sauce on the side.
For presentation and tasty side compliment, slice a ripe pineapple in 1/8" pieces and cut the round slices in half. Lightly saute the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through. The pineapple will turn more intense yellow.
Serving fresh sauteed pineapple is also great with a pork entree.
For Honey Mustard Dressing: Combine all ingredients and chill.
nutritionNutritional data has not been calculated yet.
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