Coconut Chicken with Sweet Chili Sauce
User Reviews
4.7
38 reviews
Excellent
-
Total Time
30 mins
-
Servings
4
-
Calories
471 kcal
-
Course
Dinner
Coconut Chicken with Sweet Chili Sauce
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Coconut crusted chicken tenders ready to dip into a sweet hot chili sauce!
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Ingredients
chicken
- 1 lb chicken tenderloin
- 1/2 cup coconut flour you can use regular flour as well.
- 2 egg well beaten
- 1 cup panko bread crumbs
- 1 cup coconut shredded, unsweetened
- cooking oil I use peanut, for frying
sauce
- 3/4 cup water
- 1/4 cup rice wine vinegar
- lime juice of 1/2 lime
- 3 red chili pepper or you can use fresh ones, dried
- 1/2 red bell pepper cut in chunks
- 3 cloves garlic
- 1 Tbsp red chili paste Thai
- 1 Tbsp honey
- fish sauce Thai, a dash
- 1 tsp salt
- 1 Tbsp cornstarch
- 2 Tbsp water
Instructions
- For the chicken: In a series of 3 plates or wide shallow bowls, set out the flour in one, the beaten eggs in another, and the bread crumbs mixed with the shredded coconut in the third.
- Coat all the tenders in the flour and set aside on a plate while you begin heating the oil in a wide bottomed frying pan. You should have about 1/8 inch of oil and it should be nice and hot before you begin cooking.
- When the oil is hot, dip the tenders in the egg, coating them completely, and then into the crumb/coconut mixture. Make sure you get them completely coated with the coconut crumbs. Shake off the excess.
- Saute the chicken until golden on both sides, which will take about 4 minutes total, depending on the thickness of your tenders and the temperature of your oil. Do this in batches so the tenders have space between them and the oil stays hot. Replenish with more oil if you need to between batches, but let it come up to temperature before adding more chicken.
- Serve with a squeeze of lime and the Chili Sauce.
sweet chili sauce
- Mix the cornstarch and the 2 Tbsp water in a small bowl and set aside.
- Put all the rest of the ingredients in a small food processor or blender and blend until pureed.
- Transfer to a small saucepan and bring to a boil over medium high heat. Let simmer for 4 minutes.
- Add the cornstarch paste, stir and let simmer for another minute. The sauce will thicken and turn glossy.
- Let cool completely before storing in the refrigerator.
Nutrition Information
Show Details
Calories
471kcal
(24%)
Carbohydrates
33g
(11%)
Protein
33g
(66%)
Fat
23g
(35%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.02g
(1%)
Cholesterol
154mg
(51%)
Sodium
898mg
(37%)
Potassium
649mg
(14%)
Fiber
10g
(40%)
Sugar
9g
(18%)
Vitamin A
619IU
(12%)
Vitamin C
21mg
(23%)
Calcium
60mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 33g | 11% |
| Protein | 33g | 66% |
| Fat | 23g | 35% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 154mg | 51% |
| Sodium | 898mg | 37% |
| Potassium | 649mg | 14% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 619IU | 12% |
| Vitamin C | 21mg | 23% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
38 reviews
Excellent
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