Coconut Chicken

I had a few people ask for this recipe so here it is.

Coconut Chicken

For the chicken:

2-3 boneless, skinless chicken breasts, cut into 1-2 inch pieces

salt and pepper, to taste

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

For the sauce:

1 (14 oz.) can coconut milk

3/4 cup sugar

1 tsp cider vinegar  ( make sure you use cider vinegar, it makes it taste more like the restaurant kind)

Directions:

  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. 

  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.

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

 4.   For the sauce:  In a medium bowl, whisk together the coconut milk, sugar and vinegar.  Pour the sauce over the chicken 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.

Enjoy!!!!!