Coconut Chicken With A Tropical Mango Rum Sauce

• 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

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

dusting for chicken, cornstarch, grated nutmeg, black pepper, salt, chicken breasts, mango, rum, mangoes, grated nutmeg, cinnamon, brown sugar, lime juice, lemon juice, ginger, cornstarch, scotch bonnet pepper, coating for chicken, egg whites, grated coconut, oil

Taken from www.food.com/recipe/coconut-chicken-with-a-tropical-mango-rum-sauce-161390 (may not work)