Coconut Chicken Strips with Sweet Chili Sauce
Ingredients
The chicken
-
1.3
lbs
boneless, skinless chicken breasts
-
¼
tsp
salt
-
2
Tbsp
all-purpose flour
-
2
large
eggs
-
¼
cup
coconut milk
-
1
cup
panko breadcrumbs
-
1
cup
sweetened flaked coconut
-
½
cup
cooking oil, divided
The sauce
Instructions
- Slice the chicken breasts into ½-inch wide strips.
- Sprinkle salt and flour over the chicken and toss to coat.
- Whisk together the eggs and coconut milk in a bowl.
- In a separate bowl, mix together the breadcrumbs and flaked coconut.
- Dip each chicken strip into the egg wash, then coat with the breadcrumb mixture.
- Heat ¼ cup of cooking oil in a skillet over medium heat.
- Test the oil temperature with a breadcrumb; it should sizzle immediately.
- Fry the chicken strips for about 3 minutes on each side until golden brown.
- Transfer cooked chicken to a paper towel lined plate to drain.
- Repeat frying with remaining chicken strips.
- Serve hot with sweet chili sauce for dipping.
Nutrition Facts (estimated)
Servings
4
Calories
873
Total fat
42.1g
Total carbohydrates
82.7g
Total protein
39.45g
Sodium
1313mg
Cholesterol
0mg
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