Coconut Chicken With Tropical Mango Rum Sauce

• 1/2 cup cornstarch
• 1/2 teaspoon nutmeg grated
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 1/2 pounds chicken breasts cut into strips
• 1/4 cup rum
• 2 large mangos peeled and diced
• 1/2 teaspoon nutmeg grated
• 13 cup brown sugar, light
• 1 large lime juice fresh and zest
• 1 teaspoon ginger fresh grated
• 1 teaspoon cornstarch
• 1/2 teaspoon scotch bonnet chile peppers
• 3 large egg whites
• 2 1/2 cups coconut grated
• 1 x vegetable oil as needed to fry

1. Mix the first 4 ingredients together in a large container with a top.
2. Add chicken pieces, toss until coated and set aside.
3. Place all Mango Rum Sauce ingredients in a blender or food processor and blend until smooth.
4. Add to a pot and simmer over low heat for 10 minutes.
5. Keep warm.
6. Whisk egg whites until frothy.
7. Toss in chicken pieces until coated.
8. Place coconut in a bowl and dip each piece of chicken to coat with coconut.
9. Set aside.
10. Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
11. Cook 1/2 the chicken at a time about 4 to 5 minutes each side.
12. Do not over crowd the pan.
13. Drain cooked chicken on paper towels.
14. Place chicken on a serving platter serve with Mango Rum Sauce.

cornstarch, nutmeg, black pepper, salt, chicken breasts, rum, nutmeg, brown sugar, lime juice, ginger, cornstarch, scotch bonnet chile peppers, egg whites, coconut grated, vegetable oil

Taken from recipeland.com/recipe/v/coconut-chicken-tropical-mango--49457 (may not work)