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Chai Coconut Chicken Strips
Ingredients
- 1 pound boneless skinless chicken breasts or thighs cut into strips
- 1 cup all-purpose flour divided in half
- 3/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon Chai Spice Mix (see recipe here)
- 3/4 cup coconut milk
- 1 egg
- 2 tablespoons garlic chili sauce (see here)
- 1 cup panko bread crumbs
- 1 cup shredded coconut
- 1/2 cup brown sugar
- 1/2 teaspoon Chai Spice Mix (see recipe here)
- Oil for frying
- Sweet Chili Dipping Sauce (see recipe here)
Instructions
- In a medium bowl, mix ½ cup of the flour, salt, pepper and chai spice mix.Set aside.
- In a second medium bowl, mix the coconut milk, the whole egg and garlic chili sauce. Set aside.
- In a third larger bowl, mix panko, shredded coconut, brown sugar, chai spice mix, and the second half cup of flour.
- In a wok or heavy bottomed pot, heat about three inches of oil to 350 degrees F using a candy thermometer.
- Dip chicken in flour mix, shake off excess, dip in egg mix, then finally in panko and coconut mix, pressing to coat.
- Fry in batches to keep oil at 350. Drain and serve with this Sweet Chili Dipping Sauce (recipe here.)
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Unsweeted or sweetened coconut?
We used sweetened coconut.