Friday nights call for a bit of a celebration after a long week at work, so I thought I’d bring a little Thai flavor to the weekend! Coconut Chicken anyone? Heck yes! I will note that you have to watch these a bit while they are on the stove because they can quickly burn. I found the secret is having thinner chicken strips so that you can easily cook all the way through without burning the coconut breading. And as an added bonus, my boyfriend, Graeme gave these little chicken poppers his seal of approval. That is coming from someone who literally asks the server which meal is the biggest on the menu before he orders. Needless to say, they will fill you right up!
Popcorn Coconut Chicken
2 lbs. boneless, skinless chicken breasts
¼ cup coconut milk
½ cup all purpose flour
1 cup panko bread crumbs
1 cup shredded coconut
½ tsp salt
2 tbsp grapeseed oil per batch of chicken cooked
Sweet chili sauce for dipping
Instructions: Cut each breast into strips about an inch thick. Cutting them on a diagonal prevents them from being really short on the ends.
Set-up your breading station by gathering three bowls. In the first bowl combine the flour and salt. In the second bowl, whisk the eggs and coconut milk together. Finally, in the third bowl, stir together the panko bread crumbs and shredded coconut.
Place 2 tbsp of grapeseed oil in a large heavy duty skillet and heat over medium/high heat.
While the oil is heating, dredge the chicken strips in the flour/salt then the eggs and coconut milk and finally the panko and coconut.
Once you have breaded them all, place the strips in the pan. (TIP: You won’t be able to fit every strip in at once, so get a plate ready with a paper towel to place each batch after they are cooked. This will help soak of excess grease. You can keep the plate in the oven to be sure the strips stay warm while the other batches are cooking). Fry the strips for 2-3 minutes on each side or until they are golden brown and crispy. Be sure to pour tablespoons of grapeseed oil into the pan before each batch. Because the strips are thin, they should be cooked through by the time both sides are browned. Cut into the chicken to be sure it is no longer pink. Keep each batch of chicken in the oven to stay warm until all chicken strips are complete.
Serve immediately with sweet chili sauce to dip in.