Ingredients

• 1/2 cup light soy sauce
• 1 1/2 tablespoons brown sugar
• 1 tablespoon mirin (sweet rice wine)
• 2 tablespoons olive oil
• 1 teaspoon minced fresh garlic
• 1 teaspoon peeled and minced fresh ginger
• 6 boneless skinless chicken breast halves
• 1 cup macadamia nuts, finely chopped
• 3/4 cup fine dry breadcrumb (Japanese Panko)
• 1/2 cup all-purpose flour
• 3 eggs, lightly beaten
• 2 tablespoons oil
• 1 tablespoon butter
• coconut flakes
• thinly sliced onion, floured and deep fried

Instructions

1. Marinade: Combine ingredients.

2. Chicken: Marinate chicken for 1 hour, turning occasionally, then drain.

3. Combine nuts and bread crumbs.

4. Dredge chicken in flour, dip in beaten eggs then coat with nut mixture and chill for at least 1/2 hour.

5. In a heavy skillet, heat oil and butter and sauté chicken over medium heat for 6-8 minutes turning once, adding more oil if necessary.

6. Garnish and serve with Mango Chutney.