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An easy sweet and sour chicken recipe you can't miss: find out how to prepare sweet and sour chicken with coconut milk and served in coconut halves.
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
Drill holes in the three hollows in each coconut, drain and reserve the coconut milk, then cut each coconut in half with a saw.
Whisk the soy sauce and honey together and brush over the chicken.
Cook the asparagus in boiling salted water for around 7 minutes, drain, quench in cold water and cut into pieces on a diagonal.
Heat the oil in a wok.
Add the onions and fry until translucent, then add the chicken and fry for 1-2 minutes before adding the pineapple and asparagus.
Pour in the chicken stock and coconut milk and season with the lemon juice, oyster sauce, salt, ground black pepper, a pinch of ground cloves and a pinch of chilli powder.
Simmer for around 4 minutes then spoon into the coconut halves and serve hot.