Thai Chicken Salad

1 lb chicken, cubed
1 1/2 cups soy sauce
3/4 cup champagne vinegar
1 tsp sugar
1/2 yellow onion, sliced
2 cups chives, chopped
1/4 cup lemon juice
2 celery sticks, diced
1 1/2 cups coconut, shredded & toasted
1 tspn cilantro
1 tspn spicy chili crisp
salt & pepper

• In a medium bowl combine soy sauce, vinegar, sugar, onion, salt & pepper. Add chicken and marinate in fridge for at least 8 hours, preferably overnight
 

• Strain access liquid from bowl and add marinated chicken and onions to skillet (cast iron is great for this) and cook over medium heat until chicken is cooked completely

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• While chicken is cooking, in a large bowl combine chives, lemon juice, celery, coconut, cilantro, spicy chili crisps, salt and pepper
 

• Once chicken has cooked and onions are caramelized, add to bowl and toss. Serve cold with Coconut Titiyas
 

Coconut Titiyas

4 cups flour
1/2 cup sugar
8 tbsp butter, softened
1/4 cup coconut milk
 

• Combine all ingredients in a medium bowl. Knead with your hands until a smooth dough forms

• Separate the dough into ~4 in balls. Flatten each ball with a rolling pin 

• On a non-stick pan over medium heat, cook each titiya like you would a pancake. Wait until first side is lightly browned and flip

• Once all titiyas are cooked, cut into triangles an serve with thai chicken salad