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Export 8 ingredients for grocery delivery
Step 1
Mix the cornstarch with the beaten egg until the cornstarch is fully dissolved. Add the cut chicken breast pieces to the bowl of marinade and stir to coat. Cover with plastic cling film wrap and place in the refrigerator to marinate for at least 30 minutes.
Step 2
Heat a large skillet, frying pan, wok or Dutch oven with the coconut oil to medium high heat. Shake the excess off the marinated chicken pieces and fry until golden brown and keep frying until the internal temperature of the chicken pieces reaches 165 degrees F (75 degrees C).
Step 3
Transfer cooked pieces to a paper towel lined plate. Fry in batches, if needed, so that the chicken is not crowded in your pan. Set aside.
Step 4
In a saucepan, combine the coconut milk, sugar, rice vinegar, ginger and lime juice. Bring the saucepan with sauce to medium heat. Cook for about 3-5 minutes, whisking constantly.
Step 5
In a large bowl add the chicken in small batches and ladle the coconut sauce over the fried chicken. Add the lime zest and toss in the bowl to combine. Serve immediately.
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