Description
Crispy, golden chicken with a hint of coconut, served with a sweet and spicy bang bang sauce for a quick and impressive meal.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tbsp honey
- 1 tsp sriracha, or to taste
- Vegetable oil, for frying
Instructions
1. Prepare the Crust:
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of coconut, panko, salt, and pepper.
- Dredge each chicken strip in flour, then dip in the egg, and finally press into the coconut-panko mixture to coat evenly.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches for 3-4 minutes per side, until golden brown and cooked through.
- Place cooked chicken on a paper towel-lined plate to drain any excess oil.
- While the chicken cooks, prepare the sauce by whisking together the mayonnaise, sweet chili sauce, honey, and sriracha in a small bowl.
- Serve the crispy coconut chicken immediately with the bang bang sauce for dipping.
Notes
You can customize the seasonings to taste.