Indonesian Coconut Fried Chicken


  • 2 Country Range Premium Chicken Breasts
  • 400 ml Country Range Coconut Milk
  • 1 tbsp Country Range Dark Soy Sauce
  • 75 g Country Range Dessicated Coconut
  • 1 pinch Country Range Crushed Chillies
  • 1 tbsp Country Range Rapeseed Oil
  • 25 g Dried Quinoa
  • 1 pinch Salt
  • 2 Eggs
  • 100 g Peanut Butter
  • 1 Small Red Chilli (sliced)


  1. Using the inner fillet of the chicken breast
  2. Pour the rice flour in to a bowl
  3. Mix 2 eggs and half of the coconut milk in another bowl
  4. To a third bowl add 75g disicated coconut, 25g dried quinoa, crushed chillies and a pinch of salt
  5. Panné the chicken through the flour, egg mix and finally the coconut crumb
  6. Deep fry for 4 minutes
  7. Add the rest of the coconut milk to the peanut butter to a bowl
  8. Add a generous pinch of crushed chillies and juice of a lime
  9. Mix to form a smooth sauce and decant in to a dipping bowl
  10. Remove the cooked chicken and drain the oil
  11. Finely slice broccoli, spring onions, baby corn and mange tout
  12. In a bowl combine 1 tbsp soy sauce, rapeseed oil, juice of a lime, sliced red chilli and chopped coriander
  13. Add the sliced veg and toss to coat
  14. Serve on a sharing platter with the dipping sauce and salad