Coconut Chicken

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   For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325 degrees F. While oil is heating, season chicken with salt and pepper.

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   Dip chicken in egg, then cornstarch, and fry in the oil until lightly golden brown, but not cooked through.

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   I had to fry in a couple of batches so as not to overcrowd the pan.

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   Remove chicken from pan and place on paper towel-lined plate briefly, then place in a single layer in a baking dish.

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   For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar.

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    Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes.

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    Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken.

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    Serve immediately over rice.

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    Source: inspired by Mels Kitchen Cafe

* Per serving · 4 servings · Values may vary.

No additional tips available.