Crazy Coconut Chicken Recipe

Directions:

1. Heat oven to 300°. Bake coconut, stirring occasionally, 10 minutes or until golden brown. (Watch carefully so coconut does not burn.)
2. Remove bones and skin from chicken breast; cut each chicken breast lengthwise into 2-inch strips.
3. Heat coconut milk, broth, sugar, lemon juice, 1 tablespoon plus 1 1/2 teaspoons cornstarch, the gingerroot juice, 2 teaspoons vegetable oil, 1 teaspoon salt and the white pepper to boiling.
4. Cook, stirring constantly, until thickened. Remove from heat; keep warm.
5. ****
6. Heat vegetable oil (2 inches) in wok to 350°.
7. In bowl, mix flour, water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda, 1/4 teaspoon salt and the egg white in medium bowl.
8. Dip chicken into batter then fry a few pieces at a time 3 minutes or until very light brown; drain on paper towels.
9. Cut each chicken piece crosswise into 1-inch pieces, using a very sharp knife; place in a single layer on heated platter.
10. Pour coconut sauce over chicken; garnish with toasted coconut.
11. **The coconut flavor of this recipe turns everyday chicken into an exotic tropical treat. The white sauce over golden brown chicken makes a very attractive dish. Toasted coconut stores well at room temperature. Keep it in a close jar up to several months.