Coconut Chicken ​

Servings: 8

Ingredients

	1 cup canned coconut milk
	1 cup pineapple juice
	2 tablespoons soy sauce
	1 1/2 tablespoons sriracha sauces
	2 teaspoons ground ginger
	1/4 cup brown sugar
	2 pounds boneless skinless chicken breasts, cut into strips
	4 eggs
	2 cups sweetened shredded coconut
	2 cups panko bread crumbs
	1 tablespoon salt
	1 teaspoon ground black pepper
	nonstick cooking spray

Directions

step 1 Mix flour and cocoa powder in a shallow dish or plate. Individually, coat chicken pieces in flour mixture, then dip in beaten egg, then in seasoned bread crumbs.

step 2 Heat oil in a cast-iron skillet to 350 degrees F (175 degrees C).

step 3 Fry coated chicken pieces in oil until cooked through and juices run clear (approximately 5 minutes). Drain in a few recoverable format towels.