Coconut Chicken Strips with Sweet Chili Sauce
User Reviews
4.8
Coconut Chicken Strips with Sweet Chili Sauce
Description
The chicken breasts are sliced into uniform strips, seasoned with salt and lightly coated with flour to help the egg wash adhere. The egg wash is made by whisking eggs with coconut milk, adding moisture and richness. Dredging the chicken strips in a panko and sweetened flaked coconut mixture creates a textured, flavorful crust that crisps up when fried.
The frying uses a high-heat oil and is done in batches to maintain oil temperature and ensure even cooking. The result is tender chicken with a crunchy, coconut-coated crust. Sweet chili sauce served alongside adds a spicy-sweet dipping element that complements the coconut coating.
Choosing the appropriate oil such as canola, vegetable, or refined coconut oil provides the necessary smoke point for frying without flavor interference. Careful monitoring of oil temperature prevents burning the coating while fully cooking the chicken inside.
Ingredients
- 1.3 lbs. chicken breast $7.70, boneless, skinless
- ¼ tsp salt $0.01
- 2 Tbsp all-purpose flour $0.02
- 2 egg $0.42, large
- 1/4 cup coconut milk $0.25
- 1 cup panko breadcrumbs $0.22
- 1 cup sweetened flaked coconut $0.56
- 1/2 cup oil $0.32, for cooking, divided
- 1 cup sweet chili sauce $1.43
Instructions
- Slice the chicken breasts into ½-inch wide strips, slicing diagonally to maintain a more even length among the strips.
- Sprinkle the salt and flour over top of the sliced chicken. Toss the chicken until they're evenly coated.
- Whisk together the eggs and coconut milk in a bowl. In a separate wide shallow bowl, stir together the breadcrumbs and flaked coconut.
- To bread the chicken, dip each chicken strip into the egg wash, allow the excess to drip off, then dip it into the breadcrumb mixture until it's fully coated. Place the breaded chicken strips on a clean plate or tray until they're all breaded.
- Once they're all breaded, it's time to fry. Heat ¼ cup cooking oil in a skillet over medium heat. To test the heat of the oil, drop a breadcrumb into the oil. It should begin to sizzle immediately. If the oil begins to smoke at anytime, remove it from the heat and allow it to cool down.
- Once the oil is hot, add the chicken strips, several at a time, leaving a little space between each one. Cook the chicken strips for about three minutes on on each side, or until they're deeply golden brown. Transfer the cooked chicken to a paper towel lined plate to drain, then repeat with another batch of chicken. Remove any burned pieces of coconut before beginning the next batch, and add more oil as needed, making sure to wait until it is hot before adding more chicken.
- After frying all of the chicken, it's time to serve! Serve hot with a bowl of sweet chili sauce for dipping.
Notes
- Use high-heat cooking oils like canola, vegetable, refined coconut, or avocado oil for frying to prevent smoking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 44 strips each
Amount Per Serving
Calories 87313 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 873.13kcal | 44% |
| Carbohydrates | 82.7g | 28% |
| Protein | 39.45g | 79% |
| Fat | 42.1g | 65% |
| Sodium | 1313.3mg | 55% |
| Fiber | 3.15g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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