Wednesday, July 10, 2013

Coconut Chicken w/ Sweet Chili Dipping Sauce

Note: I like things extra crispy. Just a preference!

One of my favorite things in the world is having coconut shrimp at weddings and catered events. I don’t know why, but I am pretty much obsessed with it. So when I came across this recipe on Pinterest, I knew I found myself a winner. What’s even better is that the recipe was developed by a blogger, Budget Bytes, and since I am on a budget, it is the perfect penny pinching yet delicious recipe!

This meal is honestly delicious (not that I post anything on here that isn’t). It might be one of my favorite things I’ve ever made. It is a great alternative to your savory and salty chicken dinners and the sweet chili sauce takes it up a notch. I cheat a little bit and use the sweet chili sauce found in the Asian section of the grocery store, but I plan to learn how to make the sauce on my own for the future.

The original recipe says that you can just slice up chicken breasts into diagonal strips, but in the essence of time, I just use chicken breast tenders. They are a little bit bigger, but it at least cuts out a step. I also recommend pulsing the panko breadcrumbs and shredded coconut in a food processor first. I feel like it helps coat the chicken better.

Prep time: 15 minutes
Cook time: 15 minutes

Coconut Chicken w/ Sweet Chili Sauce

1.5 lbs chicken breast tenderloins
2 large eggs
1/8 cup coconut milk
1/2 cup all-purpose flour
1 cup panko bread crumbs
3/4 cup shredded coconut
Salt to taste
1/2 cup vegetable oil, divided
1 cup sweet chili sauce

  1. Prepare your breading station. In the first bowl, combine the flour and salt. In the second bowl, combine the eggs and coconut milk. In the third bowl, stir together the panko bread crumbs and shredded coconut.
  2. Heat 1/4 cup of vegetable oil in a large heavy duty skillet over medium/high heat until it is just below smoking.
  3. While the oil is heating, dredge the chicken strips. First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut.
  4. Begin to cook the chicken by placing an even layer of chicken strips about 1 inch apart in the pan.
  5. Fry the strips for 2-3 minutes on each side or until they are golden brown and crispy.
  6. Place them on a plate with paper towel to drain and move on to the next batch.
    *After a couple of batches you may need more oil so you can add the second 1/4 cup to the pan.
  7. Serve immediately with sweet chili sauce to dip in.

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