Coconut Chicken with Pineapple-Curry Dipping Sauce

• From: Cooking During Stolen Moments

Ingredients

• 3/4 cup flour

• 1 tsp salt

• 1/2 tsp pepper

• 2 eggs

• 2 tsp water

• 1 cup panko bread crumbs (or regular bread crumbs)

• 1/2 cup shredded coconut

• 1 lb boneless, skinless chicken breasts

• 1/2 cup vegetable oil for frying, more if needed

• 1 15 oz can diced pineapple, juice reserved

• 2 tsp cornstarch

• 2 tsp curry powder

• 2 Tbs water

• 1/2 tsp salt

• 1/4 tsp crushed red pepper flakes

Dip crunchy chicken strips in a mildly-spiced sauce.

Directions

• Combine flour, salt, and pepper in a shallow dish or bowl.
• In a second dish, whisk together the eggs and water.
• In a third dish, combine the panko breads crumbs and coconut.
• Cut the chicken into strips or bite-sized pieces.
• Pour about an inch of oil into a large skillet and heat over medium-high heat. While oil heats, prepare the chicken.
• Dredge chicken pieces in flour, dip in eggs, then roll in coconut mixture, pressing the mixture onto the chicken to coat completely.
• Cook the chicken in the oil in small batches until golden brown and fully cooked, about 3 minutes per side depending on the size of you pieces.
• While the chicken cooks, drain the pineapple juice into a small sauce pan and heat to boiling over medium heat.
• While juice is warming, combine the cornstarch and curry powder in a small bowl. Stir in water until smooth. Pour mixture into the boiling pineapple juice and cook for about 2 minutes until thickened.
• Remove from heat and stir in 1/4 cup pineapple pieces, salt, and crushed red pepper flakes. Serve warm or cold with the chicken.