Crunchy Coconut Chicken
Recipe: https://recipestripper.com/recipes/8e6a0936-d6a5-4d6b-8c11-8f353d87b1f0
Original source: https://www.delish.com/cooking/recipe-ideas/a64916506/coconut-chicken-recipe/

Marinated chicken breasts are fried with a slightly sweet coconut crust and served with spicy mayo and a cabbage salad for the perfect easy summer dinner.
Yield: 6 serving(s)
Prep time: PT20M
Cook time: PT0S
Total time: PT1H30M

Ingredients
- 3 (8-oz.) boneless, skinless chicken breasts
- 1 c. canned coconut milk
- 2 tbsp. fresh lime juice
- 1 tbsp. fish sauce
- 1 1/2 c. (180 g.) all-purpose flour
- 2 tbsp. cornstarch
- 1 tsp. kosher salt
- Freshly ground black pepper
- 3 large eggs
- 1 1/2 c. panko breadcrumbs
- 1 1/2 c. unsweetened shredded coconut
- Vegetable oil, for frying (about 2 cups)
- 1/2 c. mayonnaise
- 2 tbsp. sriracha
- 1 tsp. honey
- 1 head of Napa cabbage, thinly sliced
- 2 Persian cucumbers, quartered, thinly sliced
- 1 avocado, cubed
- 1 small serrano chile, thinly sliced
- 1/2 c. coarsely chopped fresh cilantro
- 1 (1/2") piece ginger, peeled, finely grated
- 1 tsp. reduced-sodium soy sauce
- 1/2 tsp. fish sauce
- Lime wedges, for serving

Instructions
1. [Chicken] Using a sharp knife, cut chicken in half through thickest side parallel to cutting board. Place pieces between 2 pieces of plastic wrap or in a large resealable bag on a large cutting board. Using a meat mallet or rolling pin, pound chicken to 1/4" thick.
2. [Chicken] In a large bowl, combine coconut milk, lime juice, and fish sauce. Add chicken and toss to combine. Cover bowl and refrigerate at least 30 minutes and up to 1 hour.
3. [Chicken] In a large shallow bowl, whisk flour, cornstarch, salt, and a few grinds of pepper. In a second shallow bowl, beat eggs to blend. In a third shallow bowl, stir panko and coconut.
4. [Chicken] Working one at a time, remove chicken from marinade and toss in flour mixture. Dip into eggs, letting excess drip off, then coat in panko mixture, gently pressing to adhere.
5. [Chicken] Into a large, stainless steel skillet, pour oil to a depth of 1/2". Heat over medium-high heat until shimmering but not smoking (oil temperature should be around 350°). Working in batches if needed, carefully add chicken and cook, turning halfway through, until deeply golden brown, 3 to 4 minutes per side. Transfer to a wire rack. Repeat with remaining chicken, adjusting heat as needed.
6. [Spicy Mayo] In a small bowl, combine mayonnaise, sriracha, and honey. Refrigerate until ready to use.
7. [Spicy Mayo] Make Ahead: Spicy mayo can be made 1 week ahead. Keep refrigerated.
8. [Cabbage Salad] In a large bowl, toss cabbage, cucumber, avocado, chile, and cilantro.
9. [Cabbage Salad] In a small bowl, whisk ginger, lime juice, soy sauce, and fish sauce. Pour dressing over salad and toss to combine.
10. [Cabbage Salad] Serve chicken with salad, spicy mayo, and lime wedges.