Coconut Chicken With a Tropical Mango Rum Sauce

Ingredients

• 1/2 cup cornstarch
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 1/2-2 lbs chicken breasts, cut into strips
• 1/4 cup rum
• 2 large mangoes, peeled and diced
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon grated cinnamon
• 1/3 cup packed light brown sugar
• 1 large fresh lime juice, and zest or
• 1 large fresh lemon juice, and zest
• 1 teaspoon fresh grated ginger
• 1 teaspoon cornstarch
• 1/2 teaspoon scotch bonnet pepper (optional)
• 3 egg whites
• 2 1/2 cups grated coconut
• oil, to fry

Instructions

1. Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss till coated and set aside.
2. Place all Mango Rum Sauce ingredients in a blender or food processor and blend till smooth. Add to a pot and simmer over low heat for 10 minutes. Keep warm.
3. Whisk egg whites till frothy. Toss in chicken pieces till coated.
4. Place coconut in a bowl and dip each piece of chicken to coat with coconut.
5. Set aside.
6. Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
7. Cook 1/2 the chicken at a time about 4-5 minutes each side. Do not over crowd the pan.
8. Drain cooked chicken on paper towels.
9. Place chicken on a serving platter serve with Mango Rum Sauce.