Coconut coated chicken strips served with a delicious dipping sauce
1. In a large bowl mix 1/4 C of pineapple juice, 1/4 C of cream of coconut, soy sauce, brown sugar and wine vinegar.
2. Add chicken strips and allow to marinate, covered in refrigerator a minimum of 4 hours or overnight.
3. In a pie plate, combine flour, salt and pepper.
4. In a bowl beat eggs and mix with 1/4 C cream of coconut.
5. In another bowl pour shredded coconut.
6. Coat chicken strips first in flour, next in egg mixture and finally in shredded coconut.
7. In a deep skillet, heat peanut oil (enough to just cover the bottom of skillet) over medium heat.
8. Once oil is hot, cook chicken for 5 minutes on each side, taking care not to over cook coconut.
9. Remove chicken and drain any leftover oil.
10. Place 1/2 C pineapple juice and 1/2 C cream of coconut and heavy whipping cream in pan.
11. Cook until thick, scraping drippings from bottom of the skillet.
12. Pour sauce over chicken strips.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (900g) | ||
Recipe Makes: 4 | ||
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Calories: 2316 | ||
Calories from Fat: 1541 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 171.2g | 228 % | |
Saturated Fat 100g | 500 % | |
Monounsaturated Fat 38.4g | ||
Polyunsanturated Fat 19.5g | ||
Cholesterol 1627.2mg | 501 % | |
Sodium 1176.4mg | 41 % | |
Potassium 1633.4mg | 43 % | |
Total Carbohydrate 138.9g | 41 % | |
Dietary Fiber 21.5g | 86 % | |
Sugars, other 117.4g | ||
Protein 69g | 99 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2316
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