- 4
Ingredients
- FOR SRIRACHA HONEY BUTTER:
- 3 quarts canola oil
- 4 8oz boneless, skinless chicken breasts, each cut lengthwise into 4 strips
- 1/4 cup all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups panko bread crumbs
- 1 cup sweetened shredded coconut
- 3 tablespoons shredded fresh ginger
- 2 large eggs
- 1 cup unsalted butter, softened
- 1/4 cup honey
- 1/4 cup chopped scallions, white and green parts
- 1 tablespoon sriracha or another hot chile sauce
- salt and freshly ground black pepper
Preparation
Step 1
1. In a shallow bowl, soak 16 wooden skewers in cold water for about 20 minutes. Drain.
2. In a heavy, deep pot, heat the oil to 350 over medium high heat. Line a baking sheet or tray with parchment paper.
3. Thread each skewer with a chicken breas, weaving the skewer in and out of the meat. Leave a handle at one end of the skewers.
4. In a wide, shallow bowl, mix together the flour, salt, and pepper. In another bowl, mix together the panko, coconut, and ginger. In a third bowl, whisk the eggs.
5. Dip the chicken strips first in the flour mixture and then in the bread crumb mixture. Finally , dip them in the eggs and press the crumb mixture into the meat. Set aside on the prepared baking sheet.
6. Grasping the handle ends of the skewers, carefully submerge the chicken in the hot oil and fry until golden brown, 1 1/2 to 3 minutes per side, frying only a few strips at a time. Transfer to a large plate or baking sheet lined with apper towels to drain. Continue frying the strips, letting the oil return to 350 between batches. Serve wtih the seasoned butter.