Fried Coconut Chicken with a Chili Sauce
35—50 Min
It's not just children who love crispy chicken! This twist on a classic uses coconut flakes instead of breadcrumbs to add an exotic touch. The fruity, spicy sauce, flavored with our Tomato Herbs Spicy mix, and corn on the cob taste so good with it. It's guaranteed to be a surefire hit with all ages!
Ingredients
For the coconut chicken
- 500 gChicken breast fillet
- 50 gCoconut flour
- 150 gCoconut flakes
- 3 Eggs
- 4 pieceCorn on the cob (precooked)
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
- Olive oil
For the salsa
- 200 gTomatoes
- 1 pieceRed pointed pepper
- 1 pieceShallot
- 1 pieceGarlic clove
- 4 tbsp.White wine vinegar
- 2 tsp.Honey
- 1 tsp.Tomato Herbs Spicy
- 1 pinchPepper Black, Whole
- 0.5 tsp.Sea Salt, Coarse
Preparation
- 1
Roll the chicken pieces in the coconut flour, drag them through the egg, then roll them in the grated coconut and press firmly. Then put to one side.
- 2
Peel and finely slice the shallot and clove of garlic. Slice the tomatoes and pointed pepper into small pieces. Fry all the ingredients in a pan with 2 tbsp. of olive oil and season with salt, pepper and 1 tsp. of the Kotányi Tomato Herbs Spicy mix. Add the honey and vinegar and allow the sauce to reduce.
- 3
Deep-fry the coconut chicken in coconut oil or sunflower oil.
- 4
Fry the precooked corn on the cob in a pan with olive oil and season with salt and pepper.
- 5
Dish the crispy coconut chicken up with the corn on the cob and serve with the chili sauce.
Hint:
You can also garnish the dish with fresh cilantro.
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