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Indonesian Coconut Fried Chicken

 

With an oriental influence you can't go wrong with adding this chicken dish to your menu just in time for summer.  This trend setting receipe will tantilize your patrons taste buds. Chicken is set to be one of the most popular source of protein this year.

*Country Range recipe 

STARTER

 

30 MINUTES

SERVES 4

Ingredients

 

  • 2 Country Range Premium Chicken Breasts
  • 400 ml Country Range Coconut Milk
  • 1 tbsp Country Range Dark Soy Sauce
  • 75 g Country Range Dessicated Coconut
  • 1 pinch Country Range Crushed Chillies
  • 1 tbsp Country Range Rapeseed Oil
  • 25 g Dried Quinoa
  • 1 pinch Salt
  • 2 Eggs
  • 100 g Peanut Butter
  • 1 Small Red Chilli (sliced)

 

Method

 

  1. Using the inner fillet of the chicken breast
  2. Pour the rice flour in to a bowl
  3. Mix 2 eggs and half of the coconut milk in another bowl
  4. To a third bowl add 75g disicated coconut, 25g dried quinoa, crushed chillies and a pinch of salt
  5. Panné the chicken through the flour, egg mix and finally the coconut crumb
  6. Deep fry for 4 minutes
  7. Add the rest of the coconut milk to the peanut butter to a bowl
  8. Add a generous pinch of crushed chillies and juice of a lime
  9. Mix to form a smooth sauce and decant in to a dipping bowl
  10. Remove the cooked chicken and drain the oil
  11. Finely slice broccoli, spring onions, baby corn and mange tout
  12. In a bowl combine 1 tbsp soy sauce, rapeseed oil, juice of a lime, sliced red chilli and chopped coriander
  13. Add the sliced veg and toss to coat
  14. Serve on a sharing platter with the dipping sauce and salad

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