Coconut Crusted Chicken Thai Slaw (Print Version)
Crispy coconut-crusted chicken served with vibrant Thai cabbage slaw and homemade peanut dipping sauce for a tropical taste sensation.
# Ingredients:
→ Chicken
01 -
2 chicken breasts/cutlets, butterflied and pounded thin
02 -
1.5 cups finely shredded coconut
03 -
1 cup gluten-free flour
04 -
1 egg, beaten
05 -
Salt and pepper to taste
06 -
1 tablespoon coconut oil or peanut oil for frying
→ Thai Slaw
07 -
1 bag cabbage slaw mix (red, green cabbage and carrot)
08 -
1 handful fresh cilantro, chopped
09 -
2 cups bean sprouts (optional)
10 -
1 tablespoon tamari
11 -
1 tablespoon rice vinegar
12 -
Juice of 1/2 lime
13 -
1 red jalapeño, finely diced
14 -
1 clove garlic, crushed
15 -
1 teaspoon fresh ginger, grated
16 -
1 tablespoon fish sauce
17 -
1 tablespoon honey
18 -
1 teaspoon peanut oil
19 -
Unsalted roasted peanuts, roughly chopped, for garnish
→ Peanut Sauce
20 -
2 tablespoons smooth peanut butter (no added sugar)
21 -
1 teaspoon sesame oil
22 -
Juice of 1/2 lime
23 -
1 tablespoon tamari
24 -
1 teaspoon rice vinegar
25 -
1 teaspoon sriracha or chili paste
# Instructions:
01 -
Pound the chicken cutlets until thin on a plastic cutting board covered in parchment paper. Season lightly with salt and pepper on each side.
02 -
Coat the cutlets in gluten-free flour, then dip into the beaten egg, and finally into the shredded coconut that has been seasoned with salt and pepper.
03 -
Heat a little coconut oil or peanut oil in a cast iron skillet or non-stick pan. Sear the chicken on each side until golden, about 3 minutes per side.
04 -
Transfer the skillet with the chicken to a preheated 200°C (400°F) oven and bake for 10-15 minutes until fully cooked.
05 -
In a bowl, whisk together tamari, rice vinegar, lime juice, diced jalapeño, crushed garlic, grated ginger, fish sauce, honey, and peanut oil. Add the cabbage mix and fresh cilantro, then toss to combine using tongs.
06 -
In a small bowl, combine peanut butter, sesame oil, lime juice, tamari, rice vinegar, and sriracha or chili paste. Whisk until smooth and well incorporated.
07 -
Remove the chicken from the oven and slice. Arrange the slaw on a plate alongside the chicken. Garnish with chopped peanuts and extra cilantro. Serve with lime wedges and the peanut dipping sauce.
# Notes:
01 -
The coconut coating creates a beautifully crisp exterior while keeping the chicken moist.
02 -
For extra crunch, toast the shredded coconut lightly before using as coating.