John Myers
Ingredients for 2 servings:
- 300 g chicken breast fillet(s)
- 5 tbsp desiccated coconut
- 1 chili pepper(s)
- 1 egg(s), red, more depending on the spiciness
- Salt
- Pepper from the mill
- some sesame oil or peanut oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
with coconut-chili breading
First, wash the chicken breast fillet, pat dry, and cut into thin strips. Thread the chicken breast fillet strips onto shish kebab skewers in a wavy pattern. Season thoroughly with salt and pepper. Beat the egg with a fork and place it in a deep plate. Split the chili pepper, remove the seeds, and chop very finely. Add the coconut flakes and chopped chili pepper to a deep plate and mix together. Dip the skewers in the beaten egg and immediately coat with the coconut-chili coating. Heat a pan with the sesame oil and fry the skewers on all sides for a total of about 7 minutes. Make sure the heat is not too high, otherwise the coating will burn and the meat inside will not be cooked. Drain the fried skewers on kitchen paper. This goes very well with wok-fried vegetables and basmati rice. The skewers are also great as finger food and/or can be eaten cold.
Facebook Comments