I’ve been wanting to cook this coconut chicken for a LONG time and my
anticipation was definitely justified by the end result. The shredded
coconut mixed with panko bread crumbs gives a light, crunchy crust and
adding a little bit of coconut milk to the egg wash ensures an even
stronger coconut flavor. If you don’t have coconut milk on hand, it can
be made without but it definitely makes a difference. You might be
tempted to skip the sweet chili dipping sauce but it really brings a lot
of flavor to the table so get some if you can! If you prefer a
healthier version, I have seen recipes that bake the breaded chicken
instead of frying it
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