Crunchy Coconut Chicken

CHICKEN

3 (8-oz.) boneless, skinless chicken breasts

1 cup canned coconut milk

2 Tbsp. fresh lime juice

1 Tbsp. fish sauce

1 1/2 cups (180 g.) all-purpose flour

2 Tbsp. cornstarch

1 tsp. kosher salt

Freshly ground black pepper

3 large eggs

1 1/2 cups panko breadcrumbs

1 1/2 cups unsweetened shredded coconut

Vegetable oil, for frying (about 2 cups)

SPICY MAYO

1/2 cup mayonnaise

2 Tbsp. sriracha

1 tsp. honey

CABBAGE SALAD

1 head of Napa cabbage, thinly sliced

2 Persian cucumbers, quartered, thinly sliced

1 avocado, cubed

1 small serrano chile, thinly sliced

1/2 cup coarsely chopped fresh cilantro

1 (1/2") piece ginger, peeled, finely grated

2 Tbsp. fresh lime juice

1 tsp. reduced-sodium soy sauce

1/2 tsp. fish sauce

Lime wedges, for serving

Directions

CHICKEN

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

SPICY MAYO

Step 1

In a small bowl, combine mayonnaise, sriracha, and honey. Refrigerate until ready to use.

Step 2

Make Ahead: Spicy mayo can be made 1 week ahead. Keep refrigerated.

CABBAGE SALAD

Step 1

In a large bowl, toss cabbage, cucumber, avocado, chile, and cilantro.

Step 2

In a small bowl, whisk ginger, lime juice, soy sauce, and fish sauce. Pour dressing over salad and toss to combine.