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Coconut Crusted Chicken

coconut chicken

Coconut Crusted Chicken

2 cups desiccated coconut
Salt to taste
3T sesame seeds
2t cayenne pepper
1 lemon, zested
4 free range eggs, beaten
4 Free range chicken breasts, cut into large chunks

Asian dressed noodles
2 X 250g CarbClever noodles
1T sesame oil

For the dressing: Combine
1/2 soy sauce
1 red chilli finely diced
5 cloves garlic, finely diced
6cm piece of ginger, grated
1T sesame seeds
4T coriander, roughly chopped
3T finely chopped
1t honey

Add the coconut to a mixing bowl along with the salt, sesame seeds, cayenne pepper and lemon zest. Toss to combine. Dip the chicken in the egg then place in the coconut to coat well.
Set aside for 10 minutes before placing in the oven to bake for 15 minutes or until the chicken is perfectly cooked.
For the noodles: Add the sesame oil to a wok along with the noodles over a high heat. Stir fry the noodles until fragrant then add the dressing. Toss to coat well in the dressing before adding the coriander, mint and honey. Toss again and serve with the chicken.

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