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Coconut-crusted Chicken with Lemon Soy Sauce

Chicken breasts generally weigh about 300g. Divide these in half to serve 2.

1 teaspoon brown sugar
2 teaspoons lemon juice
1 egg, lightly beaten
1/4 cup each: long thread coconut, sesame seeds, chopped coriander leaves and stalks
4 x 150g chicken breasts
2 tablespoons rice bran oil
Sauce: 1/4 cup each lemon juice, light soy sauce

Dissolve the brown sugar in the lemon juice. Add the egg, coconut, sesame seeds and coriander. Pat evenly over the chicken breasts. Chill for 1 hour to set the coating.

Preheat the oven to 200°C.

Heat the oil in a frying pan. Pan-fry the chicken, crust-side down for about 5 minutes over medium-low heat, until the crust is golden.

Place the chicken in a roasting pan, crust-side up. Bake for 8-10 minutes or until cooked.

Combine the ingredients for the sauce and serve with the chicken. Serves 4.