With family roots, hailing from as far away as Mexico, the Philippines and even Sweden, Cattleman’s Pit Master Christian Huerta, born in San Diego, California, but who now makes...
Great Recipes
To Cook And Enjoy In Your Own Home
Servings
Ready In:
Prep Time:
Good For:
Ingredients
For the Coconut Chicken:
2 pounds Boneless, Skinless Chicken Breasts, Cut in 1 Inch by 1 Inch Pieces
1 cup Fresh Bread Crumbs
1 ½ cups Shredded Sweet Coconut
2 extra large Eggs
½ cup Milk
1 ½ cup All Purpose Flour
To Taste Salt and Pepper
2 cups Vegetable Oil (For Frying)
For the Sweet & Sour Orange Dipping Sauce:
2 cups Orange Marmalade
¼ cup Green Onion, Minced
¼ cup Red Bell Pepper Minced
1 clove Garlic, Minced
1 tablespoon Fresh Ginger, Peeled & Finely Minced
1 tablespoon Prepared Horseradish
2 tablespoons Whole Grain Mustard
2 tablespoons Cider Vinegar
Step 1
Prepare the sweet and sour orange sauce by whisking together all of the sweet & sour sauce ingredients, then pour the mixture into a serving bowl.
Step 2
For the chicken, prepare 3 separate bowls for the breading procedure.
Step 3
Place the flour in bowl number 1.
Step 4
Beat together the eggs and the milk in bowl number 2.
Step 5
Mix together the bread crumbs and shredded coconut in bowl number 3.
Step 6
Bread the cut chicken pieces by first rolling in the flour, then immersing them in the egg and milk mixture, then rolling them in the bread crumb and coconut mixture. Set each piece aside on platter without crowding them once they are breaded.
Step 7
In a medium size sauce pan, heat the oil to 350 F. then fry the coconut breaded chicken nuggets until medium golden brown. Turn the pieces over occasionally while they are deep frying to be sure that they cook evenly. They will take approximately 5 to 7 minutes to cook. Do not over-crowd the pan with chicken. Allow space between each piece.
Step 8
Test to be sure the interior temperature reaches 165F with an insta-read thermometer, or, cut one of the larger pieces open to be sure the chicken meat is fully opaque white and firm.
Step 9
Once all the pieces are cooked, reserve them on an oven proof baking sheet and keep warm in a pre-heated 350 F oven until ready to serve with the dipping sauce.
Step 1
Prepare the sweet and sour orange sauce by whisking together all of the sweet & sour sauce ingredients, then pour the mixture into a serving bowl.
Step 2
For the chicken, prepare 3 separate bowls for the breading procedure.
Step 3
Place the flour in bowl number 1.
Step 4
Beat together the eggs and the milk in bowl number 2.
Step 5
Mix together the bread crumbs and shredded coconut in bowl number 3.
Step 6
Bread the cut chicken pieces by first rolling in the flour, then immersing them in the egg and milk mixture, then rolling them in the bread crumb and coconut mixture. Set each piece aside on platter without crowding them once they are breaded.
Step 7
In a medium size sauce pan, heat the oil to 350 F. then fry the coconut breaded chicken nuggets until medium golden brown. Turn the pieces over occasionally while they are deep frying to be sure that they cook evenly. They will take approximately 5 to 7 minutes to cook. Do not over-crowd the pan with chicken. Allow space between each piece.
Step 8
Test to be sure the interior temperature reaches 165F with an insta-read thermometer, or, cut one of the larger pieces open to be sure the chicken meat is fully opaque white and firm.
Step 9
Once all the pieces are cooked, reserve them on an oven proof baking sheet and keep warm in a pre-heated 350 F oven until ready to serve with the dipping sauce.
A Little Story About This Dish…
Juicy, fresh cut nuggets of boneless chicken breast with a breading of sweet shredded coconut.
A tropical treat, summer, OR winter.
We’ve paired this delicious chicken with a sweet & sour dipping sauce made from orange marmalade with just the right touch of tartness and heat to make this both a great snack or a new party favorite.
The chicken can be breaded in advance for frying just before service and the dipping sauce, once made, can be covered and easily last for weeks.