Ingredients
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1/2 cup cornstarch
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1/2 teaspoon grated nutmeg
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1/2 teaspoon black pepper
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1/4 teaspoon salt
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1 1/2-2 lbs chicken breasts, cut into strips
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1/4 cup rum
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2 large mangoes, peeled and diced
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1/2 teaspoon grated nutmeg
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1/2 teaspoon grated cinnamon
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1/3 cup packed light brown sugar
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1 large fresh lime juice, and zest or
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1 large fresh lemon juice, and zest
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1 teaspoon fresh grated ginger
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1 teaspoon cornstarch
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1/2 teaspoon scotch bonnet pepper
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Instructions
- Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss till coated and set aside.
- 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.
- Whisk egg whites till frothy. Toss in chicken pieces till coated.
- Place coconut in a bowl and dip each piece of chicken to coat with coconut.
- Set aside.
- Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
- Cook 1/2 the chicken at a time about 4-5 minutes each side. Do not over crowd the pan.
- Drain cooked chicken on paper towels.
- Place chicken on a serving platter serve with Mango Rum Sauce.