Coconut Chicken with Rice

Name: Coconut Chicken with Rice
Total time: 2100 s
Yield: 2 servings
Cuisine: American
Ingredients: (2 pounds), cut into (1 inch) cubes Chicken breast; 4 large, whisked to foam Egg whites; (1/3 cup) Water; 1 pinch Salt; for frying Vegetable oil; 2 tbsp Heavy cream; 1 heaping cup Granulated sugar; 2 heaping tsp Cornstarch; 1 pinch Ginger powder; 2 tsp Vegetable oil; 1 cup (uncooked) Jasmine rice; 1 pinch Salt; 2 cups Water for rice; (1 can) Coconut milk (full fat); 2 tbsp Mayonnaise; 2 tbsp Honey; 2 tsp White vinegar; (3/4 cup) Cornstarch; 1/2 tsp, or to taste Salt; as needed to adjust thickness

Natalie Truscello @natalietruscello

Pennsylvania

A nice Chinese touch for dinner

Natalie Truscello @natalietruscello

Pennsylvania

A nice Chinese touch for dinner

Saved

Ingredients

35 minutes

2 servings

(2 pounds), cut into (1 inch) cubes Chicken breast
4large, whisked to foam Egg whites
(1/3 cup) Water
1 pinchSalt
for frying Vegetable oil
2 tbspHeavy cream
1heaping cup Granulated sugar
2heaping tsp Cornstarch
1 pinchGinger powder
2 tspVegetable oil
1 cup(uncooked) Jasmine rice
1 pinchSalt
2 cupsWater for rice
(1 can) Coconut milk (full fat)
2 tbspMayonnaise
2 tbspHoney
2 tspWhite vinegar
(3/4 cup) Cornstarch
1/2tsp, or to taste Salt
as neededto adjust thickness

Saved

Steps

35 minutes

1

Whisk egg whites with a pinch of salt until foamy. Add 3/4 cup cornstarch and 1/3 cup water, mix well.
2

Add chicken cubes to the batter, coat evenly, and set aside.
3

Cook jasmine rice with a pinch of salt and water. Set aside.
4

In a saucepan, combine all sauce ingredients. Whisk well.
5

Cover with a lid and cook on low-medium heat for a few minutes until thickened. If too thick, add a little water. Remove from heat and keep covered until chicken is ready.
6

Heat vegetable oil in a pan. Fry battered chicken pieces until golden and cooked through. Drain excess oil.
7

Serve fried chicken over jasmine rice, pour coconut sauce generously on top.