Because this marinade requires so many ingredients to make, I make a large batch, use what I need for that day and freeze the rest for another time
- 3 inches ginger root, peeled
- 1 bunch cilantro
- 5 green onions
- 1 head garlic, peeled
- 1 red Thai chili
- 2 cups coconut milk
- Juice of 3 limes
- ¼ cup vinegar
- 2 tbsp soy/Tamari sauce
- Red pepper flakes, to taste
- Sea salt and ground black pepper, to taste
- Chicken breasts, thighs, cut into strips/nuggets
- 1-2 eggs
- Unsweetened coconut flakes
- Crumbled rice crackers
Place all the marinade ingredients in a blender or food processor and blend until smooth.
Use enough of the marinade to fully coat the chicken strips/nuggets being prepared, refrigerate to marinate overnight.
When ready to cook, preheat oven to 400F.
Beat egg(s) in a bowl.
Combine coconut flakes and crumbled rice crackers in a plate.
Toss individual chicken pieces in egg, then coat in coconut and cracker mixture, then place on a parchment-lined cookie sheet.
Bake for 20-25 minutes until cooked through and brown on the outside.