Indonesian Coconut Fried Chicken

Cooking Time
30

Portions
4

Ingredients

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• g Country Range Premium Chicken Breasts
• ml Country Range Coconut Milk
•   tbsp Country Range Dark Soy Sauce
• g Country Range Dessicated Coconut
• g pinch Country Range Crushed Chillies
•   tbsp Country Range Rapeseed Oil
• g Dried Quinoa
• g pinch Salt
• g Eggs
• g Peanut Butter
• g Small Red Chilli (sliced)

• 1

  Step 1

  Using the inner fillet of the chicken breast
• 2

  Step 2

  Pour the rice flour in to a bowl
• 3

  Step 3

  Mix 2 eggs and half of the coconut milk in another bowl
• 4

  Step 4

  To a third bowl add 75g disicated coconut, 25g dried quinoa, crushed chillies and a pinch of salt
• 5

  Step 5

  Panné the chicken through the flour, egg mix and finally the coconut crumb
• 6

  Step 6

  Deep fry for 4 minutes
• 7

  Step 7

  Add the rest of the coconut milk to the peanut butter to a bowl
• 8

  Step 8

  Add a generous pinch of crushed chillies and juice of a lime
• 9

  Step 9

  Mix to form a smooth sauce and decant in to a dipping bowl
• 10

  Step 10

  Remove the cooked chicken and drain the oil
• 11

  Step 11

  Finely slice broccoli, spring onions, baby corn and mange tout
• 12

  Step 12

  In a bowl combine 1 tbsp soy sauce, rapeseed oil, juice of a lime, sliced red chilli and chopped coriander
• 13

  Step 13

  Add the sliced veg and toss to coat
• 14

  Step 14

  Serve on a sharing platter with the dipping sauce and salad

Ingredients

Increase Portion Size

• g Country Range Premium Chicken Breasts
• ml Country Range Coconut Milk
•   tbsp Country Range Dark Soy Sauce
• g Country Range Dessicated Coconut
• g pinch Country Range Crushed Chillies
•   tbsp Country Range Rapeseed Oil
• g Dried Quinoa
• g pinch Salt
• g Eggs
• g Peanut Butter
• g Small Red Chilli (sliced)