Indonesian Coconut Fried Chicken

Prep Time


Cook Time

30 min




2 2 Country Range Premium Chicken Breasts

400 400 ml Country Range Coconut Milk

11 tbsp Country Range Dark Soy Sauce

75 75 g Country Range Desiccated Coconut

11 pinch Country Range Crushed Chillies

1 1 tbsp Country Range Rapeseed Oil

25 25 g dried quinoa

1 1 pinch salt

2 2 Country Range Free Range Medium Eggs

100 100 g peanut butter

1 1 small red chilli, sliced

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