Coconut Popcorn Chicken
Coconut Popcorn Chicken is a super tasty snack. I love popcorn chicken, which is even better than the fast food variety.
What you’ll need:
- 175g coconut flour
- 1.5 teaspoon of baking powder
- 1 egg (room temperature)
- 150 ml of water + 2-3 ice cubes
- 1 cup of panko breadcrumbs
- 1 cup of desiccated coconut
- 300g of chicken breast
- 4-5 tablespoons of coconut oil
- 1 teaspoon of 5-spice mix (optional)
- Chill flakes (optional)
- Salt and pepper to taste
What to do:
- Sift 125g of flour into a bowl; then add baking powder, salt, and pepper.
- Mix it all together and add the egg.
- Add the iced water and whisk everything together to form a smooth batter.
- Combine the breadcrumbs, coconut and chilli in a bowl, and add a bit more salt and pepper if you like.
- Add the remaining flour and 5-spice mixes in a bowl and coat the chicken breasts one by one.
- Dip the prawns in the batter, then coat the chicken breast with the breadcrumbs, coconut and chilli mix.
- Put them on a plate ready to cook.
- Heat the coconut oil on medium heat in a wok or nonstick pan. Sprinkle a few breadcrumbs in the oil, and it is ready when it starts to move around. Turn the heat down if the breadcrumb looks like it is burnt straight away.
- Fry the chicken breast in the wok or pan till cooked and golden and place on a plate with a paper towel.
- Allow them to cool
- Enjoy.
Coconut Popcorn Chicken can be enjoyed on their own or as an entrée!
Do you want to understand and add different textures of toppings to your meals?
Check this out:
Coconut Textures And Their Uniqueness
Coconut is a tropical fruit famous for its many culinary and medicinal uses. Many uses coconut for both sweet and savoury dishes. It is also a flavour enhancer in many recipes. Nevertheless, there is more to this tropical fruit than meets the eye. Coconut comes in three popular textures: shredded, desiccated, and flaked. Each of these textures affects the use of Coconut for food and drinks.
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