Vietnamese Coconut Chicken Recipe - Great British Chefs

Ingredients

• 4 chicken supremes
• 520ml of coconut juice, (1 can) passed through a strainer to remove any coconut pieces
• 3 tbsp of honey
• 4 tbsp of vegetable oil
• 2 tbsp of sugar
• 1 tsp salt
• 1 tbsp of fish sauce
• 10 spring onions, white part only, finely chopped
• 2 chillies, finely chopped
• 10 garlic cloves, crushed and finely chopped
• 4 small eggs
• 1 egg, whisked
• 100g of panko breadcrumbs
• vegetable oil, for deep-frying
• glutinous rice, (sticky rice)
• 1 baby gem lettuce, leaves seperated and washed
• Thai basil
• coriander
• dill
• 1/2 cucumber, finely sliced on the diagonal
• fish sauce
• crispy shallots