INGREDIENTS
3
poundeds Chicken Breasts (, to 1/2 inchs thickness and cut into strips)
1 1/2 cups
coconut milk
1 tsp
lemon zest
1 tsp
Chili (Flakes)
1 tsp
salt
3
Eggs (large)
1 1/2 cups
rice flour
3 cups
coconut (unsweetened Shredded)
1 tsp
Sriracha
1/2 tsp
Chili (Flakes)
salt