Posted by: inyomouth | February 11, 2010

Coconut Battered Chicken Strips + Sweet Chili Sauce

Inspired by the recipe found here, these coconut-battered chicken strips were my first frying-attempt since last year’s “alarming” chicken satay!

For a sweet and crunchy meal idea, keep reading…

Coconut Battered Chicken Strips + Sweet Chili Sauce

1.5  lbs boneless, skinless chicken breast
2 eggs
1/2 cup flour
1 cup bread crumbs
1 cup shredded coconut (found near the baking section)
Vegetable Oil or Olive Oil
Sweet Chili Sauce (KEY! Buy it at your local Asian grocery store… Oh wait, they don’t have those here. Just get the T. Joe’s version!)

1. Place chicken breasts on cutting board and spread a piece of saran wrap over the top. Use a meat hammer/mallet/tenderizer/heavy thing to flatten the chicken to about 1/2 inch thickness or so. Then, use a sharp knife to slice the breasts into about 1-inch strips.

2. In a large skillet on medium-high heat, pour the oil and wait until sizzling. Meanwhile…

3. Pour the breadcrumbs and coconut into a medium sized prep bowl. In another bowl, mix the flour and salt. And in another bowl, whisk the two eggs together. “Dredge” the chicken breasts through the flour/salt, then through the eggs, then back into the flour/salt, and finally a good roll through the breadcrumb/coconut mixture.

4. When the skillet is hot, and with spatula ready in hand place about 5 of the strips in the pan at the same time. Be careful! Oil will jump about and you might get scared. Don’t worry. Cook for about 2 minutes on each side, making sure not to burn the coating. The thin chicken strip size will allow it to cook all the way through before the outside gets too hot. Once a nice golden color and a firm texture are achieved, remove from pan and repeat until all the strips are cooked.

5. Serve with sweet chili sauce and maybe some brown rice and broccoli on the side. (The rice should be cooked pre-chicken and the broccoli can be steamed any time).





  1. oooooh. drooling over here.

  2. Let’s eat this again. It was SOOOO GOOD.

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