I am looking for an exact recipe match to chinese buffet style coconut chicken?

I want a good recipe to exactly mimic my favorite chinese buffet dish. The coconut chicken that i love has a creamy white sauce on it, almost a sticky consistency. The chicken pieces have a crispy like breading. Thanks all.I am looking for an exact recipe match to chinese buffet style coconut chicken?
I hope this helps.

http://www.sunset.com/food-wine/flavors-鈥?/a>I am looking for an exact recipe match to chinese buffet style coconut chicken?
The next time you go there to eat, give the waiter a good tip and ask for the recipe. If that doesn't do it, then ask what ingredients are used to make it? It's probably a very simple recipe. Other than that, you'll just have to experiment with different recipes and methods to get the texture and flavor that you want.



COCONUT CHICKEN BITES



3 1/2 c. sweetened shredded coconut

2 tsp. ground cumin

1/2 tsp. cayenne pepper

2 boneless, skinless chicken breasts, cut into 1-inch pieces

2 eggs, beaten to blend

Dijon mustard

Salt and freshly ground pepper

3/4 tsp. ground coriander



Preheat oven to 325 degrees. Bake coconut on heavy large baking sheet until golden brown, stirring frequently, about 15 minutes. Transfer to a bowl and cool; coarsely grind in batches in processor using on/off turns.

Butter 2 heavy large baking sheets. Mix cumin, coriander, cayenne, salt and pepper in large bowl. Add chicken, turning to coat. Add eggs and toss well. Dredge chicken pieces in coconut, coating completely. Transfer to sheets. Cover and refrigerate 1 hour. (Can be prepared 1 day ahead.)



Preheat oven to 400 degrees. Bake chicken until crisp and golden, turning pieces over once, about 12 minutes. Serve warm with mustard for dipping.





Crisp Coconut Chicken



1 red bell pepper, roasted and chopped

1/2 tsp. fresh lemon juice

1/4 tsp. sugar

Cayenne to taste

1 tbsp. olive oil

1 garlic clove, minced and mashed to a paste with 1/4 tsp. salt

1/8 tsp. ground ginger

1 tbsp. Dijon-style mustard

1 whole skinless boneless lg. chicken breast (about 10 oz.), halved

All-purpose flour seasoned with salt and black pepper for dredging chicken

An egg wash made by beating 1 lg. egg with 1 tsp. water

1 c. sweetened flaked coconut

2 tbsp. unsalted butter

2 tbsp. dry sherry



In a blender, puree the bell pepper with the lemon juice, sugar, cayenne, oil, and salt and pepper to taste until the sauce is smooth.

In a small bowl, whisk together garlic paste, ginger, and mustard and spread the mixture onto both sides of the chicken.



In separate bowls, have ready the seasoned flour, egg wash and coconut. Dredge the chicken in the flour, shaking off the excess, dip it in egg wash, letting the excess drip off, and coat it thoroughly with coconut, pressing the coconut to make it adhere.



In a large oven-proof skillet, heat the butter over moderately high heat until the foam subsides and in it saute the chicken for 2 minutes on each side, or until the coconut is golden. Add the sherry, transfer the skillet to a preheated 375 degree oven, and bake the chicken for 10 to 12 minutes, or until it is just cooked through. Divide the sauce between 2 large plates and arrange the chicken on it. Serves 2.

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