COCONUT CHICKEN
1 boneless, skinless chicken breast
2 large eggs
1/4 cup coconut milk (any milk will do)
1/2 cup flour
1 cup panko bread crumbs
1 cup shredded sweetened
coconut
1/2 tsp salt
1/2 cup oil
Sweet Chili Sauce for dipping
Cut chicken into strips, cutting diagonally so the ends are not too small. Prepare three separate bowls for breading your chicken. Combine flour and salt. Whisk eggs and milk together. Stir panko bread crumbs and coconut together. Heat 1/4 c. oil in large skillet over medium/high heat. It is hot enough when the flour sizzles and bubbles when it comes in contact with the oil. Coat chicken strips in the three bowls. Start with the flour combination, then the egg and milk, and end with the bowl containing the bread crumbs and coconut. Place some of your chicken strips in the hot oil with about an inch in between each strip (this helps prevent the oil from cooling down). Serve immediately with your chili sauce.
1/2 tsp salt
1/2 cup oil
Sweet Chili Sauce for dipping
Cut chicken into strips, cutting diagonally so the ends are not too small. Prepare three separate bowls for breading your chicken. Combine flour and salt. Whisk eggs and milk together. Stir panko bread crumbs and coconut together. Heat 1/4 c. oil in large skillet over medium/high heat. It is hot enough when the flour sizzles and bubbles when it comes in contact with the oil. Coat chicken strips in the three bowls. Start with the flour combination, then the egg and milk, and end with the bowl containing the bread crumbs and coconut. Place some of your chicken strips in the hot oil with about an inch in between each strip (this helps prevent the oil from cooling down). Serve immediately with your chili sauce.
No comments:
Post a Comment