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Coconut Chicken w/Sweet Chili Sauce Recipe

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This recipe for Coconut Chicken w/Sweet Chili Sauce is from Generations of Summers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. boneless, skinless chicken breasts
2 large eggs
1/4 c. coconut milk
1/2 c. all purpose flour
1 c. panko bread crumbs
1 c. shredded coconut
1/2 tsp. salt
1/2 c. vegetable oil, divided
1 c. sweet chili sauce
Directions:
Directions:
STEP 1: Cut each breast into 6 thin strips.
STEP 2: Gather three bowls. In one bowl combine the flour and salt. In one, whisk the eggs and coconut milk. In one, stir together the panko crumbs and shredded coconut.
STEP 3: Place 1/4 cup of vegetable oil in a large skillet and heat over medium/high heat.
STEP 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.
STEP 5: After breading the strips, place about 6 strips in the pan at once. 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.
STEP 6: When all of the strips are done frying, serve immediately with sweet chili sauce to dip in.
Personal Notes:
Personal Notes:
This was a new recipe I tried in 2012 when we were putting this cookbook together. So yummy, hope you enjoy!

 

 

 

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