Coconut Chicken with a Tropical Mango Rum Sauce
Transport your taste buds to a tropical paradise with this irresistible Coconut Chicken with a Tropical Mango Rum Sauce. Tender chicken breasts are coated in a crispy layer of shredded coconut and panko breadcrumbs, delivering a delightful crunch with every bite. Paired with a silky mango rum sauce infused with fresh ginger, lime juice, and a touch of dark rum, this dish balances sweet, tangy, and savory flavors perfectly. Whether you're looking to elevate weeknight dinners or impress dinner guests, this recipe is a showstopper. Ready in just under an hour, it's a vibrant and flavorful dish that's as easy to make as it is to enjoy. Perfect when served with a side of steamed rice or fresh greens, this tropical-inspired masterpiece is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 0.5 cups all-purpose flour
- 2 pieces eggs
- 0.25 cups coconut milk
- 1 cup unsweetened shredded coconut
- 0.5 cups panko breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups vegetable oil
- 1 large fresh mango, diced
- 0.25 cups dark rum
- 1 piece lime, juiced
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 tablespoon butter
Instructions
Preheat a large skillet over medium heat and pour 0.5 cups of vegetable oil into the pan.
Pound the chicken breasts to an even thickness if necessary and season both sides with salt and black pepper.
In three separate shallow bowls, prepare the dredging station. Fill the first bowl with 0.5 cups of all-purpose flour, the second with 2 beaten eggs mixed with 0.25 cups of coconut milk, and the third with a mixture of 1 cup of shredded coconut and 0.5 cups of panko breadcrumbs.
Dredge each chicken breast first in the flour, then dip in the egg mixture, and finally coat thoroughly with the coconut-panko mixture.
Place the coated chicken breasts in the skillet and cook for 4-5 minutes per side, or until golden brown and fully cooked through. Remove the cooked chicken and set aside on a plate lined with paper towels to drain any excess oil.
For the mango rum sauce, melt 1 tablespoon of butter in a saucepan over medium heat.
Add 1 diced fresh mango, 0.25 cups of dark rum, the juice of 1 lime, 1 tablespoon of honey, and 1 teaspoon of grated fresh ginger to the saucepan.
Stir well and bring the mixture to a simmer. Allow it to cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and the mango softens. Use the back of a spoon to mash the mango pieces for a smoother sauce, if desired.
Remove the sauce from heat and let it cool slightly before serving.
Serve the coconut chicken alongside the tropical mango rum sauce, garnished with extra shredded coconut or lime wedges, if desired. Enjoy your dish immediately!
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 791 mg | 34% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 18.6 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 63 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
