John Myers
Ingredients for 4 servings:
- 400 g chicken breast fillet(s)
- 1 egg(s)
- 100 g desiccated coconut
- 100 g panko
- some soy sauce, dark
- some lemongrass, dried
- some coriander, dried
- Oil for frying, e.g., rapeseed oil
- Flour
- some chili flakes
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes
Chicken with a panko-coconut coating
Wash the chicken and pat it dry, then cut the chicken breast fillets into lengthwise strips or slices. Now take three deep plates and set up a breading station. In the first plate, add the flour. In the second plate, beat the egg, add a little soy sauce, and whisk it together. In the third plate, add the panko and desiccated coconut. Add the lemongrass, coriander, and chili flakes and mix. Now coat the chicken by first coating it in the flour, then in the egg, and finally in the coconut-panko mixture. Fry the chicken in plenty of oil (I like to use rapeseed oil, but for Asian dishes, sesame oil would be good) for 4-5 minutes on each side over medium heat. This goes well with fried rice or Asian fried noodles, or simply with fries. If you don’t have panko, you can also use regular breadcrumbs, but unfortunately, they won’t be as crunchy.
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