Coconut Chicken With Tropical Mango Rum Sauce

Ingredients

• 1/2 cup cornstarch
• 1/2 teaspoon nutmeg grated
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 1/2 pounds chicken breasts cut into strips
• 1/4 cup rum
• 2 large mangos peeled and diced
• 1/2 teaspoon nutmeg grated
• 13 cup brown sugar
• light
• 1 large lime juice fresh and zest
• 1 teaspoon ginger fresh grated
• 1 teaspoon cornstarch
• 1/2 teaspoon scotch bonnet chile peppers
• 3 large egg whites
• 2 1/2 cups coconut grated
• 1 x vegetable oil as needed to fry

Instructions

1. Mix the first 4 ingredients together in a large container with a top.
2. Add chicken pieces, toss until coated and set aside.
3. Place all Mango Rum Sauce ingredients in a blender or food processor and blend until smooth.
4. Add to a pot and simmer over low heat for 10 minutes.
5. Keep warm.
6. Whisk egg whites until frothy.
7. Toss in chicken pieces until coated.
8. Place coconut in a bowl and dip each piece of chicken to coat with coconut.
9. Set aside.
10. Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
11. Cook 1/2 the chicken at a time about 4 to 5 minutes each side.
12. Do not over crowd the pan.
13. Drain cooked chicken on paper towels.
14. Place chicken on a serving platter serve with Mango Rum Sauce.