Thai Chopped Salad with Crispy Coconut Chicken and Sesame Peanut Dressing
View recipe here
Servings: 4 large salads
Crispy Coconut Chicken
1 lb Chicken breast cut into 1 inch pieces
3 eggs
2 tsp Salt
1.5 cups Flour
1/2 cup potato starch
1 tsp Onion powder
1 tsp Paprika
1 tsp Garlic powder
1 tsp Cumin
1 cup Bread crumbs
1/2 cup Coconut shreds
Cut chicken into 1 inch bite size pieces. Between a cutting board and a piece of parchment paper pound chicken into flat pieces. Pat dry.
In a medium shallow bowl beat 3 eggs and add salt.
In a second medium shallow bowl combine 1.5 cups flour, 1/2 cup potato starch, 1 tsp onion powder, 1 tsp paprika, 1 tsp garlic powder and 1 tsp cumin.
In a third bowl combine 1 cup bread crumbs and 1/2 cup coconut shreds.
Arrange the bowls in a line starting with the flour mixture, then egg bowl, then bread crumb bowl.
Taking a piece at a time dredge chicken in flour and dust off excess. Dip chicken in egg mixture and let excess fall off the chicken. Finally, dip the piece into the bread crumb mixture making sure to cover completely. Place pieces on a separate plate.
Place a wire rack over a baking sheet. Set aside.
Heat 1/8 inch of grapeseed oil in a medium skillet. Once shimmering add chicken pieces being careful not to over crowd the skillet. Once chicken reaches 165 degrees Fahrenheit place chicken on wire rack.
Sesame Peanut Dressing
1/4 cup peanut butter
1/4 cup soy sauce
1 tsp toasted sesame oil
1 tsp honey
1/4 cup rice vinegar
1 tbsp Sriracha
1 inch fresh ginger, peeled & grated
2 cloves grated garlic
Combine all ingredients in a blender until smooth.
Salad
1/2 head green cabbage
1/2 head purple cabbage
1 head bok choy, chopped
1 bunch scallions
1 cup shredded carrots
1 cup thinly sliced red pepper, yellow pepper, and orange pepper
1 bunch cilantro, thinly chopped
1/2 cup edamame
1/4 cup chopped peanuts
Combine all ingredients in a large bowl. Top with chicken and dressing.
Source: Tous Les Temps
