Caribbean Coconut Chicken Bites With Mango Cream

Name: Caribbean Coconut Chicken Bites With Mango Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken; 1 1/2 - 2 lbs boneless skinless chicken, cut into bite size pieces; 2 1/4 cups flour; 3 tablespoons sugar; 1/2 teaspoon salt; 1 1/2 cups milk (may need more if the batter is to thick); 1 tablespoon rum extract; 1 tablespoon coconut extract; 4 -5 slices white bread; 3/4 cup flaked coconut; oil (for frying); Mango Cream for dipping; 1 large ripe mango, peeled and pitted; 1 cup sour cream; 1 tablespoon coconut extract; 1/3 cup sugar

Servings: persons

Chicken
1 1/2 - 2 lbs boneless skinless chicken, cut into bite size pieces
2 1/4 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups milk (may need more if the batter is to thick)
1 tablespoon rum extract
1 tablespoon coconut extract
4 -5 slices white bread
3/4 cup flaked coconut
oil (for frying)
Mango Cream for dipping
1 large ripe mango, peeled and pitted
1 cup sour cream
1 tablespoon coconut extract
1/3 cup sugar

1
Mango cream:
2
Place the mango in a mini food processor and pulse till it is a pulp.
3
Scrape all of this into a bowl adding the sour cream, sugar, and extract. Mix well and set aside. Do not refrigerate this, it is best served at room temperature.
4
For Chicken -- in a bowl place 1 cup plus 2 T flour and set aside.
5
In another bowl place the remaining flour (1 cup plus 2 T), sugar, and salt.
6
Stir milk and extracts into this. The mixture should resemble a thin pancake batter (you may have to add a little more milk).
7
Set this aside.
8
Place the bread slices in a food processor and pulse till you have fine crumbs, measure out approx 1-1/2 cups.
9
Place these on a pie pan and place in a 350u00b0F oven till lightly toasted and dried out.
10
Mix toasted bread crumbs in a third bowl with the coconut.
11
Preheat a deep fryer with oil according to the directions of the fryer.
12
Place a cooling rack on a large cookie sheet and cover the rack with paper towels.
13
Now one at a time drag each chicken bite through the pan with just flour, then using a slotted spoon drop it into the milk mixture coat well and use the spoon to retrieve it.
14
Drop the coated bite into the coconut mixture being careful not to get to much of the excess wet mixture into the coconut. cover evenly with the coconut mixture and set on a second cookie sheet.
15
After all the chicken pieces are ready begin to cook them in the hot oil. Just do a few at a time to keep your oil from cooling to much and becoming gummy. The heat time will vary a great deal on this because it is raw meat and it depends on how big of chunks you make them. Make sure they are cooked completely, you may want to test the first one out and see how long it takes to get it done thoroughly.
16
I cook mine for approx 5 minutes and the batter should turn a nice golden brown.
17
Remove from oil and drain on the cookie sheet that has been prepared with paper towels. Serve with mango cream.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Chicken, 1 1/2 - 2 lbs boneless skinless chicken, cut into bite size pieces, 2 1/4 cups flour, 3 tablespoons sugar, and more.

Yes, Caribbean Coconut Chicken Bites With Mango Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!