crispy coconut chicken

a recipe by
Lori Loucas
San Diego

These crispy chicken strips will have you forgetting the expensive shrimp version.

serves 4
prep time 15 Min
cook time 15 Min
method Pan Fry

Ingredients For crispy coconut chicken

  • 1 1/4 lb
    boneless skinless chicken breast or thighs
  • 1/4 tsp
    salt
  • 2 Tbsp
    all purpose flour
  • 2 lg
    eggs
  • 1/4 c
    coconut milk
  • 1 c
    panko bread crumbs
  • 1 c
    sweetened flaked coconut
  • 1/2 c
    canola oil
  • 1 c
    sweet chili sauce or peanut sauce

How To Make crispy coconut chicken

  • 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.
  • 2
    In a wide bowl, whisk the eggs and coconut milk. In a separate shallow bowl, combine the panko and coconut.
  • 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.
  • 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.
  • 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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