Who says dinner can’t feel like a vacation? With these “Coconut Chicken Strips with Sweet Chili Sauce” you’ll be transported to a tropical paradise in the comforts of your own kitchen. These plump juicy chicken tenders, coated in a crispy coconut shell, dipped in the perfect blend of sweet and spicy chili sauce are a show-stopper for any occasion; be it game day munchies, summer BBQ’s or a midweek treat. They’re so tasty your taste buds will cry happy tears, mates. Get ready for a celebration of flavor in every bite.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 people
Yield: 20 Coconut Chicken Strips with Sweet Chili Sauce
So, buddies, let’s gather the troops (or ingredients) and get cracking. Here is the battle plan:
Ingredients & Equipment You’ll Need
- 2 boneless, skinless chicken breasts
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs
- 1 cup flour
- Sweet chili sauce
The shredded coconut and panko breadcrumb combo creates a crispy, sweet shell that houses the juicy chicken. But if you’re the improv type, you can swap out the panko for regular breadcrumbs. No sweat.
How To Make Coconut Chicken Strips with Sweet Chili Sauce
- First thing’s first. Let’s slice the chicken breasts into long strips. Each breast can be cut into 8-10 strips.
- Then, let’s get the breading station going. Set up three shallow bowls. One with flour, one with beaten eggs, and another with a mix of shredded coconut and panko crumbs.
- Now, dunk those chicken strips! First into the flour, then the egg, then the coconut/shredded mix.
- Pop ’em into a 400��F oven and bake until golden brown. Don’t forget to flip halfway!
- Once done, cool slightly and serve up with the sweet chili sauce.
Tips For The Best Results
- Always use boneless, skinless chicken breasts for even cooking.
- Be sure to flip the strips halfway through for an evenly golden shell.
Storage Tips
- Keep leftovers fresh in an airtight container in the fridge for 3-4 days.
- You can also freeze the cooked strips for up to 3 months. Reheat in a 400��F oven until heated through.
Frequently Asked Questions
Q: Can I deep fry instead of bake?
A: Sure thing! Just heat up some oil and fry away. Be cautious though, cause the coconut can burn quickly.
Q: Can I use crushed pineapple in this recipe?
A: Absolutely! Just mix it in with the sweet chili sauce for a tropical twist.
Nutritional Facts of Coconut Chicken Strips with Sweet Chili Sauce
Each serving of Coconut Chicken Strips with Sweet Chili Sauce contains 350 calories, 20g of fat, 40g of protein and 30g of carbs.
And there you have it, my friends – an island getaway in the form of these delicious Coconut Chicken Strips with Sweet Chili Sauce. If you ask me, they’re best served with a side of good vibes and great friends. Let’s get cooking, yeah?
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