Coconut Chicken

I was very curious to make this dish. I wanted coconut chicken but without the coconut flakes. I added pineapple, hoping to have a pina colada flavor and it did. It turned out delicious. I was very pleased!

Ingredients

Boneless, skinless chicken breasts (cubed)

1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
1 (14 oz.) can coconut milk
3/4 cup sugar
1 tsp cider vinegar
Pineapple chunks

Directions

1. Cut the chicken into cubes (nuggets)
2. Heat oil in a skillet over medium heat and preheat oven to 325˚
3. Dip the chicken in egg, then cornstarch, and fry in the oil until lightly golden brown, but not cooked through. Remove the chicken from the pan and place in a single layer in a baking dish
4. In a medium bowl, whisk together the coconut milk, sugar, and vinegar
5. Pour the sauce over the chicken and bake for about 25-30 minutes, stirring the chicken occasionally
6. Once cooked through, let it stand for at least 5 minutes to allow the sauce to thicken
7. Serve with pineapple chunks