Coconut Chicken With A Tropical Mango Rum Sauce - cooking recipe

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

Preparation

Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss till coated and set aside.
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.
Whisk egg whites till frothy. Toss in chicken pieces till coated.
Place coconut in a bowl and dip each piece of chicken to coat with coconut.
Set aside.
Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
Cook 1/2 the chicken at a time about 4-5 minutes each side. Do not over crowd the pan.
Drain cooked chicken on paper towels.
Place chicken on a serving platter serve with Mango Rum Sauce.