Coconut Chicken

So this was a recipe I had to make a few times before it turned out right. One important ingredient for me was patience and not rushing the cooking process. Be sure to cut the chicken into thin strips to ensure a completely cooked pieces of chicken without burning the coconut coating. Every time I make these I think to myself, "next time remember to double the recipe so we can have more."

 

Ingredients: 

2 lbs. of boneless, skinless chicken breasts

 1/4 cup coconut milk

 1/2 cup of all purpose flour

 1 cup panko bread crumbs

 1 cup shredded coconut

 1/2 cup vegetable oil divided

 2 eggs

 1/2 tsp salt sweet chili sauce or orange marmalade

Directions

 Step 1: Cut each breast into thin strips. 

 Step 2: Prepare your breading station by gathering three bowls. In the first bowl combine the flour and salt. In the second bowl, combine eggs and coconut milk. In the third bowl, stir together the panko bread crumbs and shredded coconut. 

 Step 3: Place 1/4 cup of oil in a large heavy skillet and heat over med/high heat until it's just below smoking. 

 Step 4: while oil is heating, dredge the chicken. First in flour mixture, then into egg mixture and finally into the panko. 

 Step 5: Place about 6 strips into pan in one layer. Don't try to cook too many at once, it will lower the heat. Fry for about 3 minutes or until they are crispy and golden brown on each side. Place them on a plate with a paper towel to drain. After a few batches you may need to wipe out pan and replace the oil with fresh oil. Repeat in batches. 

 Step 6: Serve with Chili sauce or orange marmalade.