Is everyone ready for the big game??? I don't know what I like better the commercials or the food. It is most likely the food. It's the one day after new years we get to be bad and eat bad right? Well this chicken is so dang good let me just tell you...The sauce just might be better than the chicken. If you are familiar with Franks Red Hot sauces then you may or may not know about their Sweet Chili sauce. This stuff is the bomb! It's good alone but I can't leave well enough alone and had to add "stuff" to it. Now back to the chicken; crispy panko crusted with crunchy toasted coconut. This is sure to be a new family favorite.
4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/2 cup flour
1/2 cup panko breadcrumbs
1 cup coconut milk or 2% milk
1 large egg
1 1/2 cups unsweetened flaked coconut
3 tablespoons canola oil
Sweet chile sauce
For the sauce:
1/2 cup sweet chili sauce
1/2 cup orange marmalade
1/4 cup crushed pineapple drained
Mix all 3 ingredients in a bowl and chill until ready to use.Directions
Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine coconut milk and egg in a shallow dish, stirring well. Place coconut and panko in a shallow dish mix well. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in coconut.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown. Serve with chile sauce, if desired.
Weekend Potluck, Foodie Friday, Foodtastic Friday