Description
Crispy Coconut Chicken Strips with Sweet Chili Sauce are a delightful treat featuring a crunchy, golden exterior and tender, juicy chicken inside, perfect for appetizers or family dinners.
Ingredients
Scale
- 1 lb (450 g) chicken breast: Cut into strips for easy cooking and eating.
- 1 cup (100 g) all-purpose flour: This helps the coating stick to the chicken.
- 2 large eggs: Beaten, they act as a binding agent for the coating.
- 1 cup (100 g) shredded coconut: Choose between sweetened or unsweetened for your desired taste.
- 1 cup (100 g) breadcrumbs: Panko breadcrumbs are preferred for that extra crunch.
- 1 teaspoon garlic powder: Adds a savory flavor to the chicken.
- 1 teaspoon onion powder: Enhances the overall taste profile.
- 1 teaspoon salt: Essential for seasoning the chicken.
- 1/2 teaspoon black pepper: Adds a mild kick to the dish.
- 1/2 teaspoon paprika: Optional, but it gives a nice color and a hint of spice.
- Cooking oil: For frying the chicken strips until golden brown.
For the sweet chili dip, you’ll need:
- 1/2 cup (120 ml) sweet chili sauce: The star of the show, providing sweetness and a bit of heat.
- 1 tablespoon lime juice: Optional, but it adds a refreshing zest to the dip.
Instructions
- Prepare the chicken by cutting it into strips and patting them dry with paper towels.
- Create the coconut coating by mixing shredded coconut, breadcrumbs, garlic powder, onion powder, salt, pepper, and paprika in a shallow bowl.
- Set up a breading station with flour, beaten eggs, and the coconut-breadcrumb mixture. Dredge each chicken strip in flour, dip in eggs, and coat with the coconut mixture.
- Heat cooking oil in a skillet over medium-high heat. Fry the chicken strips in batches for 3-4 minutes on each side until golden brown.
- Prepare the sweet chili dip by mixing sweet chili sauce with lime juice in a small bowl.
Notes
- Use fresh, high-quality chicken breasts for the best flavor.
- Ensure the oil is hot enough before frying to achieve crispiness.
- Do not overcrowd the pan while frying to maintain oil temperature.
- For a healthier option, consider baking the chicken strips instead of frying.
Nutrition
- Serving Size: 4 strips
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Crispy Coconut Chicken Strips, Sweet Chili Sauce, Chicken Recipe, Appetizer