What's for Dinner? Coconut-Wasabi Chicken with Wasabi Mayo

One of Matt’s favorite recipes for chicken is to serve it with a coconut crust. The wasabi mayo was a perfect accompaniment.

1 1/2 boneless skinless chicken breasts, cut into thick strips
1/2 cup coconut milk
1 t prepared wasabi paste
1 egg lightly beaten
1/2 cup Japanese breadcrumbs (panko)
1/2 cup flaked sweetened coconut
Oil for frying chicken

Wasabi Mayo
1/3 cup  mayonnaise
1 splash fresh lime juice
1 pinch granulated sugar
1 t wasabi paste (or to your taste)


Combine coconut milk and wasabi paste and a pinch of salt. Marinate chicken for about 4 hours.

Combine breadcrumbs and coconut.

Remove chicken from marinade and let excess marinade drip off. Dredge in egg. Dredge in breadcrumb mixture til well coated and let sit for about 15 minutes in the fridge.

 Fry chicken in hot oil til nice and golden brown on both sides.

Wasabi Mayo
Combine all ingredients in a small bowl and cover tightly. Let flavors meld at least an hour before serving.

I served the chicken with the mayo and a side of Asian noodles and broth.