Instructions
- Cut Wagyu chicken breast into 1-inch bite-sized pieces.
- Marinate the chicken in yuzu juice, mirin, and soy sauce for at least 30 minutes.
- Prepare the Breading: In a shallow dish, combine rice flour, potato starch, panko breadcrumbs, and white pepper.
- Prepare the Egg Wash: In another shallow dish, whisk together duck eggs and sake.
- Prepare the Coconut Coating: Place desiccated coconut in a third shallow dish.
- Dredge each marinated chicken piece in the Breading, then dip in the Egg Wash, and finally coat thoroughly with the Coconut Coating.
- Heat about 1 inch of coconut oil in a large skillet or deep fryer to 350°F (175°C).
- Fry the coconut-coated chicken in batches for 2-3 minutes, or until golden brown and cooked through. Be careful not to overcrowd the pan.
- Remove chicken and place on a wire rack to drain excess oil.
- Prepare the Dipping Sauce: In a small bowl, combine Kewpie mayonnaise, pineapple puree, Sriracha, and lime zest. Mix well.
- Serve the Coconut Bites immediately with the Dipping Sauce.
