Chicken breast coated in coconut and breadcrumbs then pan fried until perfectly crisp and tender served over a quick cold noodle salad loaded with lots of cabbage, carrots and bell pepper. Crunchy, coconuty and so freaking delicious.
1 chicken breast
1/4c coconut, desiccated unsweetened
1 bundle udon noodles (I like wide but use what you like)
1 carrot, shredded
1/2 red bell pepper, sliced and chopped
1c cabbage, shredded
1/4c soy sauce
2T sesame oil
1T maple syrup
1/2t ground ginger
1/2t garlic powder
Bring a medium-large pot of salted water to boil and cook noodles for as long as the package instructions say, drain and rinse with cold water for a few seconds, set aside.
Place the chicken breast in a ziplock bag, zip it shut then lightly pound until about 1/4″ thick throughout. Remove to a plate, sprinkle both sides with salt and pepper then coat with flour, set aside. Prepare 2 small bowls, 1 with the egg whisked until smooth and the other bowl with the coconut and breadcrumbs stirred until combined. Tap the excess flour off the chicken, dunk it in the egg then toss in the breadcrumbs bowl and flip it around and press the crumbs in a bit until coated. Fry in about 1/4″ of oil in a pan on med-low-medium until golden brown on both sides, about 5-6 minutes on each side. Allow to cool on a paper towel for a few minutes to rest before slicing it up.
In a large bowl, whisk together soy sauce, sesame oil, maple, ginger and garlic powder then toss the noodles to coat. Dump in carrots, red bell pepper and cabbage then toss until everything is nice and coated. Plate it up then top with chicken and serve.