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Coconut Chicken with Sweet Chili Dipping Sauce

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I’ve been wanting to cook this coconut chicken for a LONG time and my anticipation was definitely justified by the end result. The shredded coconut mixed with panko bread crumbs gives a light, crunchy crust and adding a little bit of coconut milk to the egg wash ensures an even stronger coconut flavor. If you don’t have coconut milk on hand, it can be made without but it definitely makes a difference. You might be tempted to skip the sweet chili dipping sauce but it really brings a lot of flavor to the table so get some if you can! If you prefer a healthier version, I have seen recipes that bake the breaded chicken instead of frying it. I’ve never tried it but I bet it’s still tasty! If you bake yours instead of frying, let me know how it turns out (in the comments section so everyone can see)!

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Ingredients

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

Details

Servings 6
Adapted from budgetbytes.blogspot.de

Preparation

Step 1

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

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.

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 a lot of 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.

After breading the strips, the oil should be hot enough. Place about 6 strips in the pan at once. There should only be one layer 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 off the chicken after frying to make sure the insides are cooked through.

When all of the strips are done frying, serve immediately with sweet chili sauce to dip in. I garnished mine with a little bit of chopped cilantro.

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