Coconut Chicken with Sweet Chili Dipping Sauce

Coconut Chicken with Sweet Chili Dipping Sauce

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  • 2 boneless skinless chicken breasts
  • 2 large eggs
  • 1/4 cup coconut milk (optional)
  • 1/2 cup all-purpose flour
  • 1 cup of panko bread crumbs
  • 1 cup of shredded coconut
  • 1/2 tsp. salt
  • 1/2 cup of vegetable oil, divided
  • 1 cup of sweet chili sauce

Cut off any extra fat from your chicken.  Cut each breast into 6 strips, diagonally to prevent the end strips from being really short. See picture below.

slice chicken

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

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Place 1/4 cup of vegetable oil in a large heavy-duty skillet and heat over medium/high heat until it is just below smoking.  You can test the heat by throwing in a little bit of flour.  When it is hot enough, the flour will sizzle and create bubbles.

While the oil is heating, dredge the chicken strips.  First, coat each strip in the flour and salt mixture.  Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut.  I find it easiest to coat all of them in the flour then go back and then do the egg wash and panko/coconut for each before moving onto the next.

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After breading the strips, the oil should be hot enough. There should only be one layer when placing chicken in the pan and there should be about an inch between each strip.  If you over crowd the pan it will get too cold and the strips will soak up a lot of oil instead of frying.  Fry the strips for 2-3 minutes on each side or until they are golden brown and crispy.  Place them on a plate with paper towel to drain and move on to the next batch.  After a couple of batches you may need more oil so you can add the second 1/4 cup to the pan.  Allow the oil to come up to temperature before frying the next batch (2-3 minutes).  Because the strips are thin, they should be cooked through by the time both sides are browned.  You can tell by the texture of the chicken; it should be stiff when pressed.  If you cut your strips thicker, you will need to bake the chicken after frying to make sure the insides are cooked through.

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When all of the strips are done frying, serve immediately with sweet chili sauce to dip in.

 

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2 responses to “Coconut Chicken with Sweet Chili Dipping Sauce

  1. This looks really good did the boys like it? I am going to try this. Hey I was thinking that the mushroom and shrimp would be good with chicken. What do you think? I love the recipes but I gotta say I am missing me some wisdom and life bible lessons. No pressure just sayin! Blessings, Donna Sent from my iPhone

    • It was pretty good. Gavin doesn’t like coconut and Trace doesn’t like anything but pizza and hot dogs. ha ha Austin liked it though. I am sure it would be good with chicken. Everything is good with chicken! I am working on a bible study one now. It just takes me way longer to do those because I have to sit down and study. 🙂 It’s been busy around here.

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