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Coconut chicken nuggets Recipe

Ingredients

  • 2 chicken breasts
  • 200 grams shredded coconut
  • 100 grams Wheat flour
  • 2 eggs
  • 3 tablespoons of water
  • 50 ml Soy sauce
  • 30 ml Sunflower oil + additional oil
  • Juice and peel of 1st a lemon
  • 500 grams Whole peeled tomatoes
  • 4 cloves of garlic peel
  • Peel of 1st a lemon
  • 1 teaspoon of sugar
  • Salt

Instructions

  • Cut chicken breast into small strips.
  • Mix the marinade: soy sauce, sunflower oil, juice and peel of 1st a lemon.
  • Put the chicken strips in the marinade and put it in the fridge for 1-2 hours.
  • Remove the chicken breasts from the marinade. Prepare the ingredients for the coating: eggs whip with water in one bowl, pour wheat flour into another, put shredded coconut into the third one.
  • Dip each slice of chicken in flour, then in the egg and at the end, carefully dip in shredded coconut.
  • Heat the frying pan well with sunflower oil and lay out chicken strips. Fry for 1-2 minutes on each side. Nuggets should be browned well.
  • Do not lay out many strips at once in a frying pan. Otherwise nuggets will not crunch. Roast in parts. Spread on a plate covered with a paper towel to remove excessive oil.
  • While the nuggets are frying, prepare the sauce: put whole tomatoes in tomato juice in blender, add garlic, peel of 1 lemon, sugar and salt. And grind to homogeneity.