Chicken
Slice each chicken breast in half horizontally. Place between plastic wrap or in a large resealable bag. Using a meat mallet or rolling pin, gently pound until the thickness is approximately 1/4".
In a large mixing bowl, whisk together coconut milk, lime juice, and fish sauce. Submerge the chicken, coat thoroughly, cover, and refrigerate for 30 minutes to 1 hour.
Prepare three shallow bowls: combine flour, cornstarch, salt, and pepper in one; beat eggs in the second; and mix panko with shredded coconut in the third.
Remove chicken from marinade and dredge first in the flour mixture, then dip in eggs, letting excess drip off, and finally coat evenly with the panko-coconut mixture, pressing gently to adhere.
Heat oil in a stainless steel skillet to a depth of 1/2", maintaining approximately 350°F. Fry chicken in batches, turning once, until a deep golden brown, about 3-4 minutes per side. Transfer to a wire rack and repeat with remaining pieces.
Spicy Mayo
In a small bowl, combine mayonnaise, sriracha, and honey. Chill until ready to serve.
For convenience, the spicy mayo can be prepared up to a week in advance and stored in the refrigerator.
Cabbage Salad
In a large bowl, toss together cabbage, cucumber, avocado, serrano chile, and cilantro.
Whisk ginger, lime juice, soy sauce, and fish sauce in a separate bowl. Pour over the salad and toss to coat evenly.
Serve the crispy chicken alongside the cabbage salad, with spicy mayo and lime wedges for an enhanced presentation and flavor balance.
