Step by step

Method

5 steps

1. 1

   Slice the chicken diagonally into strips about ½ inch wide. Toss them with the salt and flour until the pieces look lightly dusted. Whisk the eggs and coconut milk in one shallow bowl, and mix the panko with the shredded coconut in another.

2. 2

   Dip each strip in the egg mixture, let the extra drip off, then press it into the coconut crumbs. Set the coated strips on a plate in one layer while you finish the batch.

3. 3

   Heat ¼ cup oil in a wide skillet over medium heat. Drop in a breadcrumb; it should sizzle right away without smoking. If the oil smokes, take the pan off the heat for a few minutes.

4. 4

   Fry the strips in batches, leaving space around each one, for about 3 minutes per side. Turn when the underside is deep golden. The chicken is ready at 165°F in the center. Move each batch to a paper-towel-lined plate.

5. 5

   Remove dark coconut crumbs before adding more oil and the next batch. Serve the strips hot with sweet chili sauce for dipping.