The Recipe: Coconut Chicken with Sweet Chili Dipping Sauce –Brik

This recipe can be found at

Total Recipe cost: $6.91
Servings Per Recipe: 6 (4 strips each)
Cost per serving: $1.15
Prep time: 15 min. Cook time: 15 min. Total: 30 min.

2 lbs. boneless, skinless chicken breasts $3.96
2 large eggs $0.30
1/4 cup coconut milk (optional) $0.16
1/2 cup all purpose flour $0.28
1 cup panko bread crumbs $0.43
1 cup shredded coconut $0.50
1/2 tsp salt $0.05
1/2 cup vegetable oil, divided $0.29
1 cup sweet chili sauce $0.94
TOTAL $6.91

STEP 1: Cut off any extra fat globules from your chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short.

STEP 2: Prepare your breading station by gathering three bowls. In the first bowl combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the panko bread crumbs and shredded coconut.

STEP 3: Place 1/4 cup of vegetable oil in a large heavy duty skillet and heat over medium/high heat until it is just below smoking. You can test the heat by throwing in a little bit of flour. When it is hot enough, the flour will sizzle and create a lot of bubbles.

STEP 4: While the oil is heating, dredge the chicken strips. First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut. I find it easiest to coat all of them in the flour then go back and then do the egg wash and panko/coconut for each before moving onto the next.

STEP 5: After breading the strips, the oil should be hot enough. Place about 6 strips in the pan at once. There should only be one layer in the pan and there should be about an inch between each strip. If you over crowd the pan it will get too cold and the strips will soak up a lot of oil instead of frying. Fry the strips for 2-3 minutes on each side or until they are golden brown and crispy. Place them on a plate with paper towel to drain and move on to the next batch. After a couple of batches you may need more oil so you can add the second 1/4 cup to the pan. Allow the oil to come up to temperature before frying the next batch (2-3 minutes). Because the strips are thin, they should be cooked through by the time both sides are browned. You can tell by the texture of the chicken; it should be stiff when pressed. If you cut your strips thicker, you will need to bake off the chicken after frying to make sure the insides are cooked through.

STEP 6: When all of the strips are done frying, serve immediately with sweet chili sauce to dip in. I garnished mine with a little bit of chopped cilantro.


2 Comments (+add yours?)

  1. milesapartheartstogether
    Aug 07, 2012 @ 00:25:59

    If epic and awesome were to have a baby and that baby happened to be on my plate it would be this dish. nuf said. It was amazing.

    It was a big hit. You don’t need the chili sauce, but it greatly compliments and I highly reccommend it. If you have a side salad you can also use the chili sauce as a dressing 5 stars!


  2. milesapartheartstogether
    Aug 08, 2012 @ 02:56:08

    This dish was excellent, but my kids didn’t really enjoy it so much. You could just use coconut and omit the panko, but since I use the sweetened coconut flakes, it usually makes it too sweet. I’ll have to implement the panko when I do coconut shrimp. And the chili sauce. I loved the chili sauce as well. This doesn’t microwave well the next day, but I imagine it would be fine if you heated it up in the oven. Given that you have the time… Anyway, overall, it was great. I’ll definitely be making this one again.


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