Summary

Ingredients

• 400 g chicken breast fillet (s)
• 1 egg (s)
• 100 g desiccated coconut
• 100 g panko
• some soy sauce, dark
• some lemongrass, dried
• some coriander, dried
• Oil for frying, e.g., rapeseed oil
• Flour
• some chilli flakes

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Instructions

1. Wash the chicken and pat it dry, then cut the chicken breast fillets into strips or cutlet slices.
2. Now take three deep plates and build a breading line. Put the flour in the first plate. In the second plate, beat the egg, add a little soy sauce and whisk it. Now put the panko and desiccated coconut in the third plate. Also add the lemongrass, coriander, and chilli flakes and mix them together.
3. Now bread the chicken by turning it first in the flour, then in the egg and then in the coconut-panko mixture.
4. Now fry the chicken in plenty of oil (I like to use rapeseed oil, Asian would be sesame oil, for example) on both sides for 4 - 5 minutes over medium heat.
5. It goes well with fried rice or fried Asian noodles or simply French fries.
6. If you don`t have a panko, you can also use normal breadcrumbs, but this unfortunately doesn`t make it so crunchy.