You know what I did recently?
I went on a date with my husband. We only have a small window of time before we have to be home to nurse my daughter, so we didn’t do anything to extravagant. And we hadn’t been on a date in a long time so anything pretty much qualified as extravagant.
On this date, we went to dinner and a movie. And I finally saw The Hunger Games.
Now I can understand all the jokes I see on Pinterest and when I hear it on the television I’ll know that when they talk about Peetah, they aren’t talking about the animal rights group.
Anyway, one of my husband’s favorite places to eat is the Chinese buffet. He has always really liked the coconut chicken and I have tried several times to recreate it, but it wasn’t until I became a little bit more of a foodie that I was able to get the flavors and textures right.
My husband is very picky and he likes what he likes and hates what he hates. But, he approved of my version of Chinese buffet coconut chicken. It was super easy to make and tasted great. Who needs 3 hour old, heat lamp chicken when you can make it fresh and delicious at home? No one, I say. Rent The Hunger Games and make this chicken and enjoy a night in with your love.
For the chicken:
2-3 boneless, skinless chicken breasts, cut into 1-2 inch pieces
salt and pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
For the sauce:
1 (14 oz.) can coconut milk
3/4 cup sugar
1 tsp cider vinegar
- For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325˚. While oil is heating, season chicken with salt and pepper.
- Dip chicken in egg, then cornstarch, and fry in the oil until lightly golden brown, but not cooked through. I had to fry in a couple of batches so as not to overcrowd the pan.
- Remove chicken from pan and place on paper towel-lined plate briefly, then place in a single layer in a baking dish.
- For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice.
Source: inspired by Mel’s Kitchen Cafe