Coconut Chicken with Lime Mustard
Ingredients
Chicken
- 3-4 Chicken Breasts (cleaned, trimmed and cut into 1-inch cubes)
- ¼ cup Cream of Coconut (Coco Lopez - the sweet one)
- 1 tbsp Lemongrass Paste
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ¼ tsp Salt
Batter
- 1 cup Flour
- 1 cup Beer
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tbsp Sugar
- Water (a few drops as needed)
Final Chicken Prep
- 1 cup Shredded Coconut (fill pan for dipping)
Lime Mustard
- 1 cup Honey Mustard
- ¼ cup Fresh Lime Juice
Instructions
Chicken
- Place Chicken cubes in mixing bowl and add Cream of Coconut, Lemongrass Paste, Onion Powder, Garlic Powder and Salt. Toss chicken to completely coat. Let marinate for at least 30 minutes.
- Place chicken in single layer on a lightly greased baking sheet and place in 400℉ oven for 6 minutes. You just want to pre-cook chicken a little, no need to cook it fully. Let cool completely before continuing.
Batter
- Blend Flour, Beer, Baking Powder, Baking Soda, Sugar and a few drops of water as needed. Batter should be a little thicker than a pancake batter.
Final Chicken Prep
- Have a pan of Shredded Coconut ready.
- Dip chicken cubes in batter then gently roll in coconut. Let rest 10 minutes.
- Place coconut in skillet with 2-inches of hot oil or deep fried for 2-3 minutes. Drain on paper towels and serve with Lime Mustard.
Lime Mustard
- Blend together Honey Mustard and Lime Juice.
