TOTAL TIME: 1 hour
SERVES: 4
Protein
1 lb chicken
Milk & Dairy
1/2 cup greek yogurt
Pantry
1/2 cup + 2 tbsp vegetable oil
10 wonton sheets
1 1/4 cup panko
1/2 cup unsweetened coconut
1/2 cup + 1 tsp sugar
1/2 cup rice vinegar
1 tbsp sambal
2 tsp soy sauce
1 1/2 cup rice
1 can coconut milk
Produce
6 mini cucumbers
pre-recipe prep
Dice cucumbers into square cm cubes.
Marinate your chicken. Dice your chicken into square inch cubes. Toss in 1/2 cup greek yogurt, 1 tsp soy sauce, and a pinch of salt. Set in fridge for 30 minutes - overnight.
Make your coconut rice. Rinse 1 1/2 cup rice under cold water until water runs clear. Add to a small pot with 1 can coconut milk and 1/2 cup water. Cover with lid, bring to a boil and reduce heat immediately. Cook for 18 minutes. Remove from heat and let sit with the lid on for another 15 minutes.
Once time is up, remove lid, sprinkle over 1 tsp sugar, and fluff with a fork.
Cook your wontons. To a small pan, add 1/2 cup oil. You want about a 1/2 inch of oil so may need more if your pan is larger. Heat over medium high heat. Rip your wontons in half diagonally. One at a time add wonton to oil, flip right away, remove and drain excess oil. Place on paper towel and salt. Repeat until all pieces are done.
Cook your chicken. Preheat oven to 450F.
To a large frying pan, add 1 1/4 cups panko and 1/2 cup coconut. Cook over medium heat stirring consistently until a dark golden brown (about 10 minutes).
Add a cooling rack on top of a large sheet pan. You'll cook your chicken on this and the air underneath allows it to crisp up.
Place breading mixture into a shallow bowl. One at a time, toss chicken pieces in breading mixture, pressing down to bind breading onto chicken. Place pieces on cooling rack. Spray or brush with remaining oil. Bake for 15-20 minutes.
Make your sauce. While your chicken is baking, make your sauce. To a small saucepan, add 1/2 cup sugar, 1/2 cup rice vinegar, 1/2 cup water, 1 tbsp sambal and 1 tsp soy sauce. Mix will and cook over medium heat until sugar has dissolved.
To a small bowl, add 1 1/4 tsp cornstarch and a splash of water. Mix well until dissolved. Add to sauce mixture and bring sauce to a boil. Reduce heat and cook until thickened up.
Assemble. Toss chicken and cucumbers in sauce. Serve over rice and crunch some crispy wontons overtop. Enjoy!
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!