If you like coconut shrimp, you’ll love this coconut chicken. It does take some planning as you need to marinate the chicken overnight.
Marinade:
2 C. orange juice
4-5 orange slices
4-5 minced garlic cloves
1 C. chopped fresh cilantro
2 tsp. jerk or cajun seasoning
Chicken:
4-5 boneless, skinless chicken breasts cut into 1 1/2″ strips
2 C. panko bread crumbs
1 C. flour
1 C. coconut flakes
1 can coconut milk
Canola oil
Mix all the marinade ingredients together in a bowl; add the chicken making sure every piece is coated and cover tightly. Let sit in the refrigerator overnight. When ready to cook, preheat the oven to 375 degrees. Arrange the chicken pieces on a shallow cooking sheet; discard the marinade. Bake for apx. 20-25 mins. until chicken is just done. Let cool slightly.
Pour the coconut milk into a medium sized bowl; add the cooked chicken, stir and set aside. In a shallow dish, mix the panko, flour, coconut flakes, salt (or seasoning salt) and pepper. Heat the oil in a large pan. In small batches, take the chicken out of the coconut milk and roll in the flour mixture, pressing to coat. Fry each piece 2-3 minutes or till just golden and crispy. Serve with sweet and sour sauce or pepper jelly..
