Coconut Almond Chicken from Kona Cafe - Disney

By MJH

Ingredients

• Coconut Marinade:
• 4 chicken breasts, skinless and boneless
• Mango puree (one mango pureed with sugar to taste), for garnish
• Coco Lopez, for garnish
• lime wedge, for garnish
• 1/2 cup eggs, very well beaten
• 1/2 cup coconut milk
• 1/2 cup curry paste (Pataks brand, if possible)
• 1/2 teaspoon Kosher salt
• Almond Breading:
• 1/2 cup flour
• 1 cup sliced almonds, coarsely chopped
• 1/2 cup unsweetened shredded coconut
• 1/2 teaspoon Kosher salt

Details

Adapted from thedisneychef.com

Preparation

Step 1

If needed, trim and pound chicken breast halves, making sure the chicken is as close to uniform thickness as possible.

Mix all ingredients for the coconut marinade together.
Place chicken in the marinade, covering completely and allowing to marinate for 1-2 hours or overnight.

Combine all ingredients for almond coating.
Dredge marinated chicken through mixture, patting on additional coating if needed.

Preheat oven to 400 degrees.

In a hot pan, place a small amount of canola oil.
Fry until lightly golden, turn and do the same on the opposite side, then place in warmed oven and cook until very golden and cooked through. Chicken will be firm.
Season with additional salt, if needed.

Drizzle chicken with mango puree and Coco Lopez and garnish with a lime wedge.