Step 1

In a medium bowl, mix ½ cup of the flour, salt, pepper and chai spice mix.Set aside.

Step 2

In a second medium bowl, mix the coconut milk, the whole egg and garlic chili sauce. Set aside.

Step 3

In a third larger bowl, mix panko, shredded coconut, brown sugar, chai spice mix, and the second half cup of flour.

Step 4

In a wok or heavy bottomed pot, heat about three inches of oil to 350 degrees F using a candy thermometer.

Step 5

Dip chicken in flour mix, shake off excess, dip in egg mix, then finally in panko and coconut mix, pressing to coat.

Step 6

Fry in batches to keep oil at Drain and serve with this Sweet Chili Dipping Sauce (recipe here.)