Melted butter for brushing
For the chicken
8 thin chicken fillets (580 g)
2 minced garlic cloves
1/2 teaspoon of salt
2 cups of fresh grated coconut (260 g)
1/4 teaspoon of lime zest ralada
4 drops of pepper sauce
1/2 teaspoon of cumin
1/2 cup of all-purpose flour
3 lightly beaten eggs
For the glaze
1/2 cup of honey
1/4 cup of soy sauce (shoyu)
2 tablespoons of vinegar
2 tablespoons of chopped green onions
Melted butter for brushing
For the chicken
8 thin chicken fillets (580 g)
2 minced garlic cloves
1/2 teaspoon of salt
2 cups of fresh grated coconut (260 g)
1/4 teaspoon of lime zest ralada
4 drops of pepper sauce
1/2 teaspoon of cumin
1/2 cup of all-purpose flour
3 lightly beaten eggs
For the glaze
1/2 cup of honey
1/4 cup of soy sauce (shoyu)
2 tablespoons of vinegar
2 tablespoons of chopped green onions
Preheat the oven to medium heat (180°C)
Brush a baking dish with melted butter
Prepare the chicken: season the fillets with garlic and salt
In a medium bowl, mix together the coconut, lime zest, pepper sauce, and cumin
Dip the fillets in flour, then eggs, and finally the coconut mixture
In the prepared baking dish, place the coated fillets and bake at 180°C for about 20 minutes on each side, or until cooked through
Prepare the glaze: combine all ingredients except green onions in a medium saucepan
Bring to a boil over high heat and simmer for 5 minutes
Remove from heat, add the green onions, and pour into a serving dish
Serve the fillets warm in a serving dish with the glaze on the side.
