Ever since Mom made coconut chicken at my house, it's been one of my favorite meals. This recipe is similar to hers with a little kick and a really yummy dipping sauce.
-Mix together in shallow bowl:
1/2 cup cornstarch
1/2- 1 tsp. cayenne pepper
3/4 tsp. salt
1/2 tsp. pepper
-In another small bowl whisk together 3 egg whites
-Place 2 cups sweetened shredded coconut in another shallow dish
-Heat canola oil in a heavy skillet
-Dip chicken tenders or small chicken breasts (I cut some in half)in cornstarch mixture, then egg whites, then press both sides into coconut. Put chicken in hot oil and cook a few minutes on each side till cooked through. Make sure your oil doesn't get too hot or the coating will burn before the chicken is done. Transfer to a paper towel lined plate.
-To make dipping sauce combine:
1 Tablespoon red wine vinegar
1 cup apricot preserves
1 tsp. crushed red pepper flakes
Tomorrow we're having the leftovers on a salad with a fruity dressing. I love when you can make 2 meals from one recipe!
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