Coconut Almond Chicken

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  • chicken thighs
  • mirin, rice wine, or white wine
  • soy sauce
  • a little rice vinegar or white vinegar
  • some white sugar
  • a tiny but of fish sauce
  • white flour, or a mix of potato starch and Wondra flour
  • coconut milk
  • panko bread crumbs
  • slivered almonds
  • onion
  • salt
  • black pepper

Remove the skin, fat, and bones from the thighs. You may want to cut up the skin and fat, and place in a freezer bag in the freezer, for later use making schmaltz.

Make a marinade with the wine, soy sauce, vinegar, sugar, fish sauce, and some water. Leave the thighs in the marinade for at least an hour at room temperature.

Set out a bowl of flour, a bowl of coconut milk, and a bowl containing panko bread crumbs combined with slivered almonds.

Pour some oil in a large pan, at least 1/4" thick, and set over medium heat.

While waiting for the oil to get to temperature, bread the thighs – straight from the marinade into the flour, from the flour to the coconut milk, and from the coconut milk to the breadcrumb-almond mixture.

Preheat the oven to 425 fahrenheit.

Once the oil is at temperature brown the chicken winds on each side.

Slice some onion, and place on the bottom of a casserole dish. Toss the onions with a little salt and pepper. Lay the breaded chicken one layer thick over the onions.

Bake on a low rack for about 30 minutes.

Serve immediately with rice.