It's not just children who love crispy chicken! This twist on a classic uses coconut flakes instead of breadcrumbs to add an exotic touch. The fruity, spicy salsa, flavored with our Veggy Exotic mix, and corn on the cob taste so good with it. It's guaranteed to be a surefire hit with all ages!
For the coconut chicken
For the salsa
Roll the chicken pieces in the coconut flour, drag them through the egg, then roll them in the grated coconut and press firmly. Then put to one side.
Peel and finely slice the shallot and clove of garlic. Slice the tomatoes and pointed pepper into small pieces. Fry all the ingredients in a pan with 2 tbsp. of olive oil and season with salt, pepper and 2 tsp. of Veggy Hot + Spicy mix. Add the honey and vinegar and allow the salsa dip to reduce.
Deep-fry the coconut chicken in coconut oil or sunflower oil.
Fry the precooked corn on the cob in a pan with olive oil and season with salt and pepper.
Dish the crispy coconut chicken up with the corn on the cob and serve with the tomato salsa dip. Tip: You can also garnish the dish with fresh cilantro.