Crispy Coconut Chicken Recipe by Sally Obermeder.

Quick Meals

Crispy Coconut Chicken and Mango Salsa

30 September, 2017 . 0

A new season means a new dish packed with the fresh flavours of spring, and this crispy chicken recipe from Sally Obermeder is no exception.

Ingredients

500g boneless, skinless chicken breast, cut into 2.5cm (1-inch) wide strips
35g (1/4 cup) plain flour
1/2 tsp salt
50g (1 cup) moist coconut flakes
60g (1 cup) panko (Japanese) breadcrumbs, seasoned to taste with salt and pepper
2 large eggs (free-range, organic)
2 tbs rice bran oil, for frying

Mango Salsa

2 ripe mangoes, peeled and diced
1 red capsicum (pepper), diced
80g (1/2 cup) finely chopped red (Spanish) onion
15g (1/4 cup) finely chopped coriander (cilantro) leaves
1 jalapeño pepper, finely diced (optional)
Juice of 1 lime

Method

Step 1.
To make the mango salsa, combine the mango, capsicum, red onion, coriander and jalapeño (if using) in a serving bowl. Drizzle with the lime juice and toss well. Season to taste with salt. For the best flavour, allow the mango salsa to rest for at least 10 minutes.

Step 2.
Lay the chicken strips between two sheets of baking paper and use a rolling pin or a meat mallet to flatten them into strips of even thickness.

Step 3.
Combine the flour and salt with some freshly ground black pepper in a shallow bowl large enough for the chicken pieces. In another bowl, combine the coconut and breadcrumbs. Break the eggs into a third bowl and beat with a fork.

Step 4.
Coat each strip of chicken in the flour first, then the egg and finally the coconut mixture.

Step 5.
Heat a large deep frying pan over medium-high heat. Add 1 tablespoon of rice bran oil to the pan and heat. Add about half the chicken strips to the pan and cook for about 2 minutes on each side or until cooked through and golden. Repeat with remaining chicken. Serve with the mango salsa.

Serves 4