A delightful twist on a classic chicken dish, combining tropical flavors with a satisfying crunch.
Mix the soy sauce, brown sugar, mirin, minced garlic, and grated ginger in a bowl.
Ensure the sugar dissolves completely for a balanced flavor.
Place the chicken breasts in the marinade, ensuring they are fully coated. Cover and refrigerate for 1 hour.
Turning the chicken halfway through ensures even marination.
Chop the macadamia nuts finely and mix with the panko bread crumbs and coconut flakes.
Use a food processor for a finer texture.
Dredge the marinated chicken in flour, dip in beaten eggs, and coat with the nut mixture. Chill for 30 minutes.
Chilling helps the coating adhere better during cooking.
Heat the olive oil and butter in a skillet over medium heat. Cook the chicken for 6-8 minutes on each side until golden brown and cooked through.
Avoid overcrowding the skillet to maintain the oil temperature.
Serve the chicken hot, garnished with fresh herbs or a side of mango chutney.
Pair with a tropical salsa for an extra burst of flavor.
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