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

Print Recipe Pin Recipe

Instructions

1. Wash the chicken breast fillets and pat them dry. Cut them into strips or cutlet slices.
2. Set up a breading station with three deep plates. Put flour in the first plate. In the second plate, beat the egg and mix in a splash of dark soy sauce. In the third plate, combine the panko, desiccated coconut, dried lemongrass, dried coriander, and chilli flakes.
3. Bread the chicken by coating each piece first in flour, then in the egg mixture, then in the coconut-panko mixture.
4. Heat plenty of oil in a large pan over medium heat. Fry the chicken for 4-5 minutes on each side until the internal temperature reaches 74°C (165°F).
5. Serve with fried rice, fried Asian noodles, or French fries.