Coconut Crusted Chicken with Wasabi Sauce

Coconut Crusted Chicken with Wasabi Sauce

Ingredients

1lb boneless skinless chicken breast, cut into thin strips

Sauce/Marinade
2 tsp soy sauce
juice from one lime
2 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
6 Tbsp rice wine vinegar
2 Tbsp sugar
1 tsp sesame oil

Breading
2 eggs
1 splash milk
2 cups panko (Japanese bread crumbs)
2 cups shredded coconut
vegetable or peanut oil

Method

1. Mix soy sauce, lime juice and vinegar in a bowl.
2. Add sugar and stir until the sugar has dissolved.
3. Add sesame oil and Namida® Wasabi Paste and whisk until well blended.
4. Divide and pour half of the marinade over the chicken.
5. Marinate at least four hours.
6. Cover remainder and refrigerate.
7. In a pie plate or shallow dish, blend the eggs with the milk.
8. In a separate pie plate or shallow dish, blend the panko or bread crumbs with the shredded coconut.
9. Dip chicken strips in egg/milk mixture and then into panko/coconut mixture, placing on plate when coated.
10. Repeat with the rest of the chicken.
11. Let breaded chicken rest in fridge for about 15 minutes.
12. Heat oil in a large frying pan, wok or deep fryer.
13. Cook breaded chicken strips, several at a time until golden brown on each side.
14. Drain well on paper towels.

Serve chicken with a dish of the refrigerated Wasabi sauce along with your favorite variety of rice noodles. The sauce can be either used as a dipping sauce or poured over the rice noodles.