This was so good! We felt like we were eating something from a restaurant.
boneless, skinless chicken breasts, cut into thin slices, diagonally
(I bought thinly sliced chicken breasts & cut into 5 strips a piece)
1/4 c lite coconut milk
1/2 c flour
1 c Panko bread crumbs
1 c shredded coconut
1/2 tsp salt
1/2 c oil, divided
Sweet chili sauce for dipping!
Prepare 3 bowls for the breading. One bowl with the flour and salt, another with the eggs and coconut milk (whisked together), and the third with the Panko bread crumbs and coconut stirred together. Put 1/4 c vegetable in a large heavy duty skillet. Heat over medium-high until just below smoking. While the oil is heating up, dredge all the chicken strips. Dip all the strips in the flour first, then go back and dip each one in the eggs and then coconut mixture. Place about 6 strips in the pan at once, and let cook about 2 min per side, or until golden-brown and crispy. Put on a paper towel on a plate to soak up some oil. After a couple batches, add more oil. Serve with sweet chili dipping sauce. DELICIOUS!
Original recipe found here.