Perfectly Crispy Coconut Chicken
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
430 kcal
-
Course
Main Course
-
Cuisine
American
Perfectly Crispy Coconut Chicken
Description
Perfectly Crispy Coconut Chicken uses chicken tenderloins or strips coated in a flour blend seasoned with salt, pepper, garlic powder, ginger, and cayenne for mild heat. After dipping in beaten egg, strips are coated with panko mixed with sweetened coconut flakes, which fry up to create a golden and crisp exterior with a subtle coconut sweetness.
The chicken is fried in vegetable oil heated to 350°F, cooked a few minutes per side until golden brown and cooked through. The accompanying sweet chili dipping sauce combines orange juice, brown sugar, chili garlic sauce, and cornstarch cooked until thick, balancing citrus, sweetness, and spice flavors.
The chicken can also be cooked in an air fryer or baked with oil spritz for a crispy finish as noted in the additional instructions. The dish pairs well served hot with the dipping sauce on the side for contrast.
Ingredients
- 1 pound chicken tenderloin or 2 breasts, sliced into strips 2"x 4"
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 2 egg
- 1 cup panko
- 1 cup sweetened coconut flakes
- vegetable oil for frying
For the Sweet Chili Dipping Sauce:
- 1 cup orange juice
- 1/4 cup brown sugar
- 2 tablespoons Chili garlic sauce
- 1 tablespoon cornstarch
Instructions
- Combine the flour, salt, black pepper, garlic powder, ginger, and cayenne pepper in a bowl.
- In a separate bowl, beat the eggs.
- Mix the panko breadcrumbs and coconut flakes in a third bowl.
- First coat each chicken strip in the flour mixture, then dip in the beaten eggs, and finally coat in the panko/coconut mixture. Press the coating firmly onto the strips and set aside.
- Fill a large skillet with vegetable oil to a depth of about 2 inches and heat over medium heat until it reaches 350°F.
- Fry the chicken strips in batches to avoid overcrowding, cooking each side for 3 minutes.
- Drain the cooked chicken strips on a paper towel-lined plate. Serve hot, accompanied by the sweet chili dipping sauce.
For the Sweet Chili Dipping Sauce:
- In a saucepan, combine orange juice, brown sugar, chili sauce, and cornstarch.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
Notes
- Preheat an air fryer to 400°F and cook chicken strips 5–6 minutes per side for a crispy texture without frying.
- When baking, arrange coated chicken on a parchment-lined sheet, spritz with oil, and bake at 400°F for 20–25 minutes until cooked through.
- Cook chicken in batches to avoid overcrowding and ensure even crisping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 236mg | 79% |
| Sodium | 1852mg | 77% |
| Potassium | 442mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
| Vitamin A | 518IU | 10% |
| Vitamin C | 31mg | 34% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
