Description
This Crispy Coconut Chicken recipe features tender chicken strips coated in a crunchy blend of sweetened flaked coconut and panko breadcrumbs, fried to golden perfection and served warm with an optional sweet red chili dipping sauce. It’s a delightful fusion of sweet and spicy flavors with a satisfying crunch.
Ingredients
Scale
Wet Ingredients
- 2 eggs
- 1/4 cup milk
- 1 tablespoon sriracha sauce
Dry Coating
- 1 1/2 cups sweetened flaked coconut
- 3/4 cups panko crumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh black pepper
- 1/4 teaspoon cayenne pepper (optional)
Chicken
- 1 1/2 pounds boneless chicken breasts, cut into strips
For Frying and Serving
- Vegetable oil for frying
- Sweet Red Chili Sauce for dipping (optional)
Instructions
- Prepare the egg mixture: In a medium bowl, whisk together the eggs, milk, and sriracha sauce until well blended. Set aside.
- Mix the coating: In a shallow dish, combine the sweetened flaked coconut, panko breadcrumbs, kosher salt, black pepper, and cayenne pepper if using. Mix well to combine.
- Coat the chicken: Dip each chicken strip into the egg mixture, ensuring it’s fully coated. Then dredge the strip in the coconut and panko mixture, pressing gently so the coating adheres completely. Place the coated strips on a plate and repeat until all chicken is coated.
- Preheat warming oven: Turn the oven on to its lowest or warm setting, around 160°F. Line a large baking sheet with paper towels and place in the oven to keep cooked chicken warm.
- Heat the oil: Pour vegetable oil into a 10-inch frying pan to a depth of about 1/3 inch. Heat the oil over medium heat until it reaches 375°F or small bubbles appear around the back of a wooden spoon placed in the oil.
- Fry the chicken: Working in batches and avoiding overcrowding, fry the chicken strips for 3 to 4 minutes on each side until golden brown and cooked through. Use tongs to turn the pieces carefully.
- Drain and keep warm: Remove the fried chicken strips and transfer them to the paper towel-lined baking sheet in the oven to stay warm. Repeat frying with the remaining chicken.
- Serve: Serve the crispy coconut chicken warm with sweet red chili sauce on the side for dipping if desired.
Notes
- This recipe can be doubled easily to serve a larger family or group.
- For a healthier option, bake the chicken strips at 400°F for 25 minutes or until cooked through instead of frying.
- Be careful not to overcrowd the frying pan to ensure even cooking and crispiness.
- If you prefer less spicy food, omit or reduce the sriracha and cayenne pepper.
- Use vegetable oil with a high smoke point for best frying results, such as canola or peanut oil.
