Coconut Chicken With Sweet Chili Sauce

I've had this recipe for about a year and I LOVE it. Coconut chicken has the most amazing flavor. I have used this coating recipe for shrimp as well and it's great! I served this tonight with some store bought sweet chili sauce, but normally I like to make a tasty apricot sauce to dip it in. Both are incredible though.

 

Ingredients: chicken breasts, eggs, flour, panko, shredded coconut, sea salt and vegetable oil.

 

Slice chicken breasts into strips.

Prepare breading station. (flour and salt...eggs...and panko with coconut)

Heat vegetable oil in large skillet.

Dredge chicken in flour, then egg and panko/coconut mixture.

Put breaded chicken in hot oil in skillet.

Cook a few minutes until golden brown and flip over. Continue cooking until second side is golden brown and chicken is cooked through.

Drain on paper towels.

Serve with sweet chili sauce, apricot sauce or sauce of your choosing and enjoy!

 

INGREDIENTS:

2 lbs chicken breasts

2 eggs

1/2 cup flour

1 cup panko bread crumbs

1 cup shredded coconut

1/2 teaspoon salt

1/2 cup vegetable oil

Dipping sauce of your choosing 

DIRECTIONS:

Cut chicken breasts into about 1 inch strips. Prepare breading station. Put flour and salt in one bowl. Crack and lightly scramble eggs in separate container. (You can add 1/4 cup coconut milk to the eggs if you have it on hand. It's good either way). Mix panko and coconut in 3rd bowl. Heat 1/4 cup oil in large skillet over med/high heat. Dredge chicken in flour, then egg and finally in panko/coconut mixture. Place breaded strips in hot pan being careful not to over crowd. Cook a few minutes until chicken is golden brown. Flip and cook a few more minutes until second side is golden brown and chicken is cooked through. Place on paper towels to drain. Repeat with remaining chicken, adding oil to the pan if needed. Serve with dipping sauce of your choosing and enjoy! 

 

 

Here are two apricot dipping sauces you can use with this chicken. I like and use the apricot mustard recipe. It's delicious.

 

Apricot Honey Sauce:

1/4 cup apricot preserves

1/4 cup honey

 

Mix well.

 

Apricot Mustard Sauce:

1/4 cup apricot preserves

2 Tablespoons Dijon mustard

 

Mix well.