Coconut Chicken w/ Sweet Chili Sauce

Coconut Chicken w/ Sweet Chili Sauce

I like to think that E and I eat a pretty healthy, fairly diversified diet. Everything from fish (shell, crab, salmon, etc.), bison, chicken, vegetables, pasta, etc. Our weekday meals are typically low maintenance and quick consisting of a protein and vegetable. We definitely have our favorites: grilled salmon, bison burger in the summer, seafood medley (I will have to make a post about this one!), and a variety of chicken dishes. One of my coworkers asked, "what do you do with chicken, I never know how to cook with chicken..." By no means are we chicken experts, but we do eat a lot of chicken and I like to change it up. Here is one favorite that we have probably once month and even better it is dipped in sweet chili sauce, a favorite in our house hold. Enoy!

Coconut Chicken

2 Boneless, skinless chicken breasts
2 large eggs
1/4 cup coconut milk (sometimes I use this, sometimes I don't)
1/2 flour
1 cup panko crumbs
1 cup shredded coconut
1/2 tsp. salt
1/2 vegetable oil
1 cup sweet chili sauce (found in the Asian isle at the store)

Cut each chicken breast into diagonal strips
Prepare the breading station(s) by gathering two bowls and one large plate. In the first bowl combine the flour and salt. In the second bowl, combine the eggs and coconut milk (if using) and whisk together until combined. On the plate combine the panko crumbs and shredded coconut.
Place 1/4 cup of vegetable oil in a large skillet over medium heat until hot. While the oil is heating you will prepare the chicken strips.
Coat each strip in the flour mixture. Once all of the chicken is flour coated, dip one into the egg/coconut mixture and immediately dip into the panko/coconut mixture. Then move onto the next chicken strip.
Once oil is hot and chicken is prepared, place about half of the chicken strips (or as many as you can fit) into the pan at once (keep about inch between each piece and don't over crowd). Fry the strips for about 4-5 minutes on each side or until they are golden brown. Place them on a towel and cook the remaining chicken. Replace oil if needed and allow to reheat.
When all the strips are done cooking, serve immediately with sweet chili sauce to dip in.

Enjoy!
E&E