Coconut crusted chicken

4 servings Prep: 10 mins, Cooking: 20 mins

By Food24 July 24 2014
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Ingredients (8)

4 chicken breast fillets — large
1 eggs
80 g desiccated coconut
salt and freshly ground black pepper
oil — for frying
Dipping sauce:
80 ml sweet indonesian soy sauce
30 ml vinegar — rice
2 Tbs sesame oil
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Cut each chicken breast into 4-6 equally sized strips.

Whisk the egg in a bowl.

Pour the coconut onto a small plate and mix together with the salt and pepper.

Place a non-stick frying pan on medium heat and pour in a good glug of oil (about 4 tbsp).

Dip the chicken strips, one by one, into the egg (allowing the excess to drip off) and then into the coconut. Cover and press into the coconut, ensuring each strip is well coated, then place away from you into the frying pan.

Fry in batches, turning 2 or three times until the strips are golden and cooked through (about 6-8 minutes per batch).

Discard leftover coconut in the pan between batches and add more oil as needed.

Serve hot or cold.

For the dipping sauce/dressing: whisk together all the ingredients until emulsified.

Recipe reprinted with permission of Undomestikated

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