Coconut crusted chicken
|4||chicken breast fillets — large|
|80 g||desiccated coconut|
|salt and freshly ground black pepper|
|oil — for frying|
|80 ml||sweet indonesian soy sauce|
|30 ml||vinegar — rice|
|2 Tbs||sesame oil|
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