1/2 C extra virgin olive oil (or enough to fill the pan 1/8-1/4" deep)
2 pounds boneless, skinless chicken breasts
2 eggs
1/4 C orange juice (optional)
1/2 C tapioca flour or corn starch
1 C almond meal
1 C finely shredded dry coconut, unsweetened
1 tsp garlic powder
1 tsp dry onion powder
1 tsp curry powder
1/2 tsp pepper
1/2 tsp salt
Heat olive oil in a large skillet or griddle over medium-high heat.
Cut the chicken into strips or chunks. Beat the eggs and juice in a shallow dish. Put the starch in another shallow dish and then mix the remaining ingredients in yet another shallow dish. Dip each piece of chicken first in the starch, then the egg mix and then into the coconut mix to coat.
Cook the coated chicken pieces in the oil, turning every few minutes until all the sides are golden brown and the chicken is cooked through.
Serve with your favorite Asian dipping sauce- we prefer peanut sauce, which is on the blog.
Serves 6.
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