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1
Heat the oil in a large skillet over medium heat.
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2
Preheat oven to 325 degrees F.
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3
If using chicken breasts, pound down and cut into cubes.
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4
If using boneless tenders - cut in half lengthwise
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5
Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces.
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6
Alternatively, you can chop it up.
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7
Mix it with the Panko in a medium bowl.
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8
Salt and pepper your chicken pieces.
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9
Place the cornstarch and egg whites in separate bowls.
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10
Once oil is heated, dip a chicken piece in cornstarch, then in egg white, then roll in crumb mixture to generously coat shaking off any excess and then fry until chicken is golden brown, but not cooked through - about 30 seconds on all sides.
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11
Repeat with all chicken pieces.
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12
Remove chicken from pan and place on a plate lined with paper towels.
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13
Pat chicken with another paper towel to remove excess oil.
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14
Place chicken in a single layer in a 9x13 inch baking dish.
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15
Set aside.
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16
In a medium bowl, whisk together the coconut milk, sugar, salt, and vinegar, until the sugar and salt are dissolved.
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17
Pour the sauce over the prepared chicken and stir gently.
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18
Place chicken in the oven and bake, uncovered, for 1 hour, stirring every 15 minutes.
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19
Let stand for 5 minutes to let sauce thicken.
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20
Serve with rice and veggies.
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21
Alternatively you can heat the sauce in a medium saucepan over low - medium heat stirring frequently to avoid burning until it has thickened and serve it as a dipping sauce.
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22
Personally I loved it smothered in the sauce.
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23
Make ahead tip: Baked coconut chicken freezes well up to 2-3 months.
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24
Bake frozen chicken in a 350F (177C) oven for 20 minutes or until warmed through.
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25
Store leftover chicken (if there is any) in the refrigerator for up to 5 days.
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26
Reheat in a 350F (177C) oven for 10 minutes or until warmed through.
