crispy coconut chicken

How To Make crispy coconut chicken

• Step 1
  If using chicken breast, slice them diagonally into 1/2 inch wide strips. If using thighs, cut them into bite sized chunks. Sprinkle salt and the flour over the chicken, and toss until evenly coated.
• Step 2
  In a wide bowl, whisk the eggs and coconut milk. In a separate shallow bowl, combine the panko and coconut.
• Step 3
  Dip each strip or piece of chicken individually in the egg mixture, allowing the excess to drip off. Then roll in the breadcrumb mixture until fully coated. Place each strip/piece on a tray until all are coated.
• Step 4
  Heat 1/4 cup of the oil in a skillet over medium heat. Drop a breadcrumb into the oil, and if it sizzles immediately, you are ready to fry.
• Step 5
  Add several chicken strips/pieces, but don't crowd the pan. Cook about 2-3 minutes per side until golden brown, then transfer to a paper towel lined rack or plate. Repeat until all are fried, adding oil as necessary. Serve hot with a bowl of sauce of your choice. Our favorites are sweet chili sauce and peanut sauce.
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