Pan-fried Chicken Steak with Coconut Paste

Chicken Breast 1 block	Garlic 2 flaps
Salt 2 grams	Black pepper 1g
Zero Calorie Sugar 3 grams	Light soy sauce 1 scoop
Egg liquid (can be omitted) 15 grams	Coconut 1 disk

How to make pan-fried chicken steak with coconut paste

Step 1

Cut the chicken breast into two pieces. It is recommended to use small chicken breast slices without cutting in the middle. It will be thinner and crispier.

Step 2

Knock the chicken loose to prevent it from shrinking during frying

Step 3

Beat the chicken breasts and place them on the plate

Step 4

Add minced garlic, if you don't like garlic, replace it with a little ginger juice, add a little black pepper, zero calorie sugar, 2 grams of salt, 1 spoon of light soy sauce, and evenly coat both sides of the chicken steak.

Step 5

If you like the tender texture, add a little egg liquid

Step 6

Coat with coconut. If you like a crispier texture, mix coconut and starch in a ratio of 1:1 and wrap it on the chicken cutlet. You can also wrap it directly in coconut.

Step 7

Add a small amount of oil over medium-low heat and fry the chicken chops on both sides.

Step 8

Pay attention to the coloring on the reverse side

Step 9

Don't use too much heat, make sure it's cooked thoroughly

Step 10

Fry until golden brown, cut into pieces and eat ~ Cooking tips for coconut pan-fried chicken steak

1. Don’t add too much salt. Add more if it tastes light when fried. 2. Cut it as thinly as possible, you can cut it into 3~4 pieces