Tuesday, April 19, 2011

Panko Crusted Chicken with Peanut Sauce

4 boneless skinless chicken breasts (cut into thick strips)
1 1/2 cups plain panko bread crumbs
1/4 cup unsweetened shredded coconut
1 teaspoon sweet chili sauce 
1  small garlic clove (finely chopped)
1 teaspoon fresh ginger (grated)
3 tablespoons sesame oil
1 teaspoon sea salt
1 teaspoon black pepper

Peanut sauce:
1/2 can full cream coconut milk
1/2 cup crunchy peanut butter 
1 tablespoon teriyaki sauce 
1 tablespoon sweet chili sauce
1 tablespoon honey
salt and black pepper to taste

In a bowl, mix coconut milk, peanut butter, teriyaki sauce, sweet chili sauce, teriyaki sauce, garlic and honey. Add salt and black pepper to taste. Set aside.

Preheat oven to 400 degrees.

Combine sesame oil, sweet chili sauce, garlic, ginger, salt and black pepper in a bowl. Add chicken strips and let sit for at least 15 minutes.

In a medium size bowl, combine panko bread crumbs and shredded coconut. Bread chicken. Place on a lightly greased baking sheet. Sprinkle extra crumbs on top of chicken. Drizzle extra sesame oil on top. Bake chicken for 15-20 minutes, or until cooked through and crispy.

Serve hot with peanut dipping sauce.


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