Coconut Chicken

*Note: This dish is SWEET. The restaurant this dish was inspired by makes this dish so sweet. Please, feel free to cut back on the amount of sugar if you would like it to be more like chicken and less like dessert

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325˚. While oil is heating, season chicken with salt and pepper.

Step 2

Dip chicken in egg, then cornstarch, and fry in the oil until lightly golden brown, but not cooked through. I had to fry in a couple of batches so as not to overcrowd the pan.

Step 3

Remove chicken from pan and place on paper towel-lined plate briefly, then place in a single layer in a baking dish.

Step 4

For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken, cover with foil and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice. (I prefer the pineapple rice, on my profile.)

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