1/2 cup cornstarch
2 tsp. kosher salt, divided
1/2 tsp. cayenne pepper
1 cup coconut milk
1 1/2 cups shredded coconut (I used sweetened)
3/4 cup panko crumbs
1 lb. boneless, skinless chicken breasts, cut into 2-inch chunks
Mix cornstarch, 1 tsp. salt, and cayenne in a plastic bag. Pour coconut milk into a bowl. Combine the coconut, panko, and remaining 1 tsp. salt in a bowl. Coat chicken in cornstarch mixture, then in coconut milk.
Dredge the chicken in the coconut-panko mixture; transfer chicken to a wire rack set over a baking sheet. Chill chicken pieces until ready to fry, up to 2 hours.
Heat 1/2 inch oil to 350 degrees in a large saute pan over medium heat. Fry chicken in patches until golden, 2-3 minutes per side; drain on a paper towel lined plate.
Serve with Hot Orange Ginger Sauce.