Tuesday, October 22, 2013

coconut chicken with sweet chili dipping sauce

as many of you have come to see i have become quite the "pinner". if i plan on doing most of my pins i better get a move on...wink! this was the first recipe i tried from pinterest  and we loved it. i was already a big fan of panko and chili sauce... oh and cilantro so this was a must try.  so glad i did try it. the recipe is perfect how it is and this was very simple. if you aren't a fan of coconut flakes then just omit that part because it still tastes great! (we tried it) also if you aren't a fan of coconut at all just use regular milk or cream instead of the coconut milk. i hope you enjoy them as much as we did!

2 lbs. 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 shredded coconut

1/2 tsp salt 

1/2 cup vegetable oil, divided

1 cup sweet chili sauce


1. cut each breast into 6 strips, diagonally..

2. 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.

3.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.

4.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.

5. 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.

6. 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 as well.

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