Coconut Chicken With a Tropical Mango Rum Sauce

I made this for Ready Set Cook 2006. This Easy, Sweet, Caribbean recipe consist of chicken strips coated with coconut and fried with a warm rum mango sauce with a little kick. Scotch Bonnet Pepper are very HOT! Be careful not to get in your eyes. Best to wear gloves when handling. Serve over rice for a main meal or as appetizers.

• Ready In: 45 mins
• Serves: 4

Ingredients

• Dusting for chicken

• 1⁄2 cup cornstarch
• 1⁄2 teaspoon  grated nutmeg
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon salt
• 1 1⁄2-2  lbs chicken breasts, cut into strips

• Mango rum sauce

• 1⁄4 cup rum
• 2  large mangoes, peeled and diced
• 1⁄2 teaspoon  grated nutmeg
• 1⁄2 teaspoon  grated cinnamon
• 1⁄3 cup  packed light brown sugar
• 1  large fresh lime juice, and zest or
• 1  large fresh lemon juice, and zest
• 1  teaspoon  fresh grated ginger
• 1  teaspoon cornstarch
• 1⁄2 teaspoon scotch bonnet pepper (optional)

• Coating for Chicken

• 3  egg whites
• 2 1⁄2 cups  grated coconut
•  oil, to fry

Directions

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