Make Kittichai's Chicken and Coconut Wrapped in Egg Nets, Like Ty Bellingham

Categories: Featured, Recipes

Give your New Year's Eve party a kick in the pants with these tasty little treats from Kittichai's new chef, Ty Bellingham. They're a little bit sweet, a little bit savory, with a touch of heat, and perfect as an appetizer or hors d'oeuvre. Bellingham shares the recipe for his Chicken and Coconut Wrapped in Egg Nets and sends us this handy little video demonstrating how to prepare them. (Because egg nets can be tricky.)

Kittichai's Chicken and Coconut Wrapped in Egg Nets


2 eggs
a pinch of salt
oil for deep frying
a can of coconut cream
chicken stock or water
1 tablespoon palm sugar
1 tablespoon fish sauce
a touch of white vinegar
a pinch of white pepper
1 cup freshly grated coconut
1 chicken breast
1/2 stalk cleaned lemongrass, finely sliced
2 kaffir lime leaves, finely shredded
cilantro leaves
mint leaves
red chili, julienne
2 red shallots, sliced
a squeeze of orange juice

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