400ml vegetable oil (to fry chicken)
100g plain flour
1 large egg
1 tbsp sriracha sauce
Salt and pepper to taste
85g Panko breadcrumbs
40g desiccated coconut
500g chicken breasts, without skin or bones, cut into chunks.
2 tbsp peanut butter
1 inch grated ginger
½ tsp sesame seed oil
1 tsp soy sauce
½ tsp sriracha sauce
1 tsp honey
To make the sauce just mix all the ingredients in a bowl and set aside
To make the chicken
Heat vegetable oil in a large pot over medium-high heat.
To a large bowl add the buttermilk, flour, desiccated coconut, cornflour, egg, sriracha, salt and pepper, whisk till all the ingredients are combined and the batter has no large lumps. Dip each piece of chicken into the batter mixture, dredge the wet battered pieces in the panko crumbs ensuring they are entirely coated.
Cook them in batches, adding the coated chicken to the hot oil and cook until golden and crispy, this should take about 2-3 minutes. Transfer to a paper towel-lined tray in a heated oven about 70c.
When they are all cooked serve them with a crunchy Asian salad or noodles. Garnish with sesame seeds, lime wedges, coconut shavings spring onions, chillies and coriander.