Indonesian Coconut Fried Chicken

Cooking Time
30
Portions
4

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)

  • 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)