Chicken thighs coated with an egg batter and unsweetened coconut flakes then baked and finished with a Whole30 friendly tonkatsu sauce.
- 1/3 cup arrowroot flour
- 1 pasture-raised egg
- 1/4 cup full-fat coconut milk
- 1 cup shredded unsweetened coconut flakes
- 1 tsp. smoked paprika
- 1/2 tsp. turmeric powder
- 1 lb. boneless skinless chicken breasts – butterflied (~2 large chicken breasts)
- salt and pepper
- 2 tbsp. grass-fed ghee
- To begin, scatter the arrowroot flour on a plate. Mix the egg and coconut milk in a shallow bowl and set that aside. Then mix the shredded coconut flakes, paprika, and turmeric in another shallow bowl and set that aside.
- Pat the chicken breasts dry using a clean paper towel. Butterfly the chicken breasts, place the breasts on a cutting board and hold it flat with your non-knife hand.
- Use a sharp knife to slice the chicken breast horizontally into two equal pieces. Season them with salt and black pepper.
- Now, coat each chicken breast in the arrowroot flour and shake off the access. Dip them in the egg and coconut milk mixture, then press them into the coconut flakes mixture until they are well coated on both sides.
- Preheat the oven to 415˚F.
- Now, heat a castiron pan over high heat until it starts to smoke. Then, lower the heat to medium-high. Add the ghee to the pan and sear the chicken breasts for 5-7 minutes on both sides or until the breasts are cooked through. Remove the chicken from the pan and transfer them to a cooling rack lined with paper towels to catch some of the grease from the chicken.
- While the chicken rests, add all the ingredients needed for the sauce to a bowl and whisk to combine.
- Serve the chicken with the sauce, cauliflower rice, and roasted vegetables or a side salad.
Transfer any leftovers into an airtight glass container and store in the fridge for up to 4 days.
Reheat the chicken in the oven (or toaster oven) at 350˚F for ~7-10 minutes.