Recipe of Award-winning Coconut Chicken w/ Sweet Chili Dipping Sauce

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Steps to Make Quick Coconut Chicken w/ Sweet Chili Dipping Sauce. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Coconut Chicken w/ Sweet Chili Dipping Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut Chicken w/ Sweet Chili Dipping Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Coconut Chicken w/ Sweet Chili Dipping Sauce is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can cook Coconut Chicken w/ Sweet Chili Dipping Sauce using 9 ingredients and 4 steps. Here is how you cook that.

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Ingredients and spices that need to be Prepare to make Coconut Chicken w/ Sweet Chili Dipping Sauce:

1. 2 lb chicken breast
2. 2 large eggs
3. 1/4 cup coconut milk (optional)
4. 1/2 cup flour
5. 1 cup panko break crumbs
6. 1 cup shredded coconut
7. 1/2 tsp salt
8. 1/2 cup vegetable oil
9. 1 cup sweet chili sauce

Steps to make to make Coconut Chicken w/ Sweet Chili Dipping Sauce

1. Cut off any extra fat globules from your chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short.
2. 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. I find it easiest to coat all of them in the flour then go back and then do the egg wash and panko/coconut for each before moving onto the next.
3. Place 1/4 cup of vegetable oil in a large heavy duty skillet and heat over medium/high heat until it is just below smoking. You can test the heat by throwing in a little bit of flour. When it is hot enough, the flour will sizzle and create a lot of bubbles.
4. After breading the strips, the oil should be hot enough. Place about 6 strips in the pan at once. There should only be one layer in the pan and there should be about an inch between each strip. If you over crowd the pan it will get too cold and the strips will soak up a lot of oil instead of frying. 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. Allow the oil to come up to temperature before frying the next batch (2-3 minutes). Because the strips are thin, they should be cooked through by the time both sides are browned. You can tell by the texture of the chicken; it should be stiff when pressed. If you cut your strips thicker, you will need to bake off the chicken after frying to make sure the insides are cooked through.

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