Chef Rick’s Coconut Chicken


1 boneless chicken breast (cut into 1/4″ strips)

1 egg

corn starch

1 bag shredded coconut

butter for frying


  • Roll chicken strips in corn starch. Let them sit about 30 minutes.

  • Add one egg and coconut to the remaining corn starch and mix into a sticky batter.

  • Roll chicken in the coconut mixture.

  • Brown chicken in butter until golden brown.

Mango Salsa


1 cup chopped mango
1/4 cup diced fresh tomatoes
1 Tbsp hot peppers (chopped)
Juice of one lime
1 Tbsp chopped onion
1/8 cup pomegranate juice


  • Combine salsa ingredients and use as a base for chicken.

  • Place hot chicken strips on salsa and garnish with lemon grass.


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