Talk about addictive! Once you try one of these crispy Coconut Chicken strips dipped in tangy sweet chili sauce you’re going to want to make them on a weekly basis. Because the chicken is sliced nice and thin and then cooked quickly in hot oil, the chicken stays juicy and tender on the inside, while developing a perfectly golden brown and crispy exterior. Pair that with a bowl of cool, sweet, and tangy Thai sweet chili sauce for dipping and I’m in absolute heaven. So if you love chicken tenders, chicken strips, boneless wings, or anything along those lines, I think you’re going to love these Coconut Chicken Strips.
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What Kind of Chicken to Use
I’ve tried this recipe with both chicken breast (boneless, skinless) and chicken tenders. Chicken tenders ended up being too large when used whole, so while they are an option you’ll probably still want to slice them into thinner pieces before breading and cooking.
Another option would be to use boneless, skinless chicken thighs cut into chunks, so you’ll have something more along the lines of coconut chicken “bites” than strips. I think that would be awesome! The dark meat of chicken thighs will be extra tender and juicy.
Cooking Options
You have three different options when it comes to cooking these coconut chicken strips, frying, air-frying, or baking. Here is how to cook using each method:
Frying – I chose to shallow fry my coconut chicken strips in a skillet because I don’t have a deep fryer and I don’t deep fry often enough to warrant using as much oil as deep-frying requires. Shallow frying will still get you that great super crispy exterior without allowing the inside to dry out.
Air Frying – I do not own an air fryer, so unfortunately I can’t offer suggestions for cooking times and temperature, but I suspect these chicken strips would be a good candidate for air frying. Because this appliance uses hot air, similar to an oven, I would suggest either spritzing the strips with a little spray oil or mixing a tablespoon or two of oil into the panko and coconut mixture to help with browning.
Baking – While you can bake these, the results won’t be as awesome as frying. Baking takes longer and the hot air causes more evaporation, which results in drier chicken. You also won’t get as much browning as you will with frying. To help the browning issue, you can try adding a tablespoon or two of oil into the panko and coconut breading mixture, similar to the technique used in my Homemade Chicken Nuggets. I suggest using the baking temperature and technique used for the chicken nuggets as well, but increasing the bake time by a few minutes.
What to Serve with Coconut Chicken Strips
Don’t skip that sweet chili sauce! You can find sweet chili sauce in the international aisle of most major grocery stores, or you can try making your own with my Homemade Sweet Chili Sauce recipe. For side dishes, you can pair this with something like Crunchy Cabbage Salad with Sesame Dressing, Cucumber Mango Salad, or Savory Coconut Rice.
What Oil is Good For Frying?
It’s really important to use the right kind of cooking oil for frying. Every type of cooking oil has a different “smoke point,” which is the temperature that the oil begins to smoke and burn. And obviously, we want to avoid that because burned oil does not taste good (and it’s a fire hazard!). So, you’ll want to choose an oil that can withstand the high temperature of frying and an oil that doesn’t have a strong flavor of its own. Some good oils to choose from are canola oil, vegetable oil, safflower oil, refined coconut oil, corn oil, peanut oil, soybean oil, safflower oil, refined olive oil, or refined avocado oil.
Coconut Chicken Strips with Sweet Chili Sauce
Servings 4 4 strips eachIngredients
- 1.3 lbs. boneless, skinless chicken breasts ($7.70)
- ¼ tsp salt ($0.01)
- 2 Tbsp all-purpose flour ($0.02)
- 2 large eggs ($0.42)
- 1/4 cup coconut milk ($0.25)
- 1 cup panko breadcrumbs ($0.22)
- 1 cup sweetened flaked coconut ($0.56)
- 1/2 cup cooking oil, divided* ($0.32)
- 1 cup sweet chili sauce ($1.43)
Instructions
- Slice the chicken breasts into ½-inch wide strips, slicing diagonally to maintain a more even length among the strips.
- Sprinkle the salt and flour over top of the sliced chicken. Toss the chicken until they're evenly coated.
- Whisk together the eggs and coconut milk in a bowl. In a separate wide shallow bowl, stir together the breadcrumbs and flaked coconut.
- To bread the chicken, dip each chicken strip into the egg wash, allow the excess to drip off, then dip it into the breadcrumb mixture until it's fully coated. Place the breaded chicken strips on a clean plate or tray until they're all breaded.
- Once they're all breaded, it's time to fry. Heat ¼ cup cooking oil in a skillet over medium heat. To test the heat of the oil, drop a breadcrumb into the oil. It should begin to sizzle immediately. If the oil begins to smoke at anytime, remove it from the heat and allow it to cool down.
- Once the oil is hot, add the chicken strips, several at a time, leaving a little space between each one. Cook the chicken strips for about three minutes on on each side, or until they're deeply golden brown. Transfer the cooked chicken to a paper towel lined plate to drain, then repeat with another batch of chicken. Remove any burned pieces of coconut before beginning the next batch, and add more oil as needed, making sure to wait until it is hot before adding more chicken.
- After frying all of the chicken, it's time to serve! Serve hot with a bowl of sweet chili sauce for dipping.
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Notes
Nutrition
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How to Make Coconut Chicken Strips – Step by Step Photos
Start with about 1.3 lbs. of boneless, skinless chicken breast. Cut them into ½-inch wide strips. I like to do this sort of on a diagonal to keep them more even in length. If your chicken breasts are very large, you might want to cut the length of the strip in half as well. Cutting the chicken strips thin enough is important because this allows it to cook through quickly.
Sprinkle ¼ tsp salt and 2 Tbsp flour over the chicken strips, then toss until they’re evenly coated.
Whisk together two large eggs and ¼ cup full-fat coconut milk in a bowl. Make sure to use the type of coconut milk that is in a can, not the type in a carton that is meant to be a dairy milk substitute.
Combine 1 cup sweetened coconut flakes and 1 cup panko breadcrumbs in a wide, shallow bowl.
Set up your breading station with the bowl of coconut egg wash, the bowl with coconut and breadcrumbs, and a plate or tray for the breaded chicken. I’m using a parchment lined baking sheet to hold the breaded chicken just for easy cleanup. Dip each chicken strip first into the eggwash (let excess drip off), then into the breadcrumb mixture. Make sure the breadcrumbs and coconut fully coat all sides, then place the chicken strip on your holding tray.
Once all of the chicken strips are breaded, it’s time to start cooking. Add ¼ cup cooking oil to a skillet and heat over medium. Wait until the oil is very hot, but not smoking. If you drop one of the panko breadcrumbs into the hot oil, it should immediately begin sizzling. If it doesn’t sizzle right away, the oil is not hot enough. If at any point during the cooking process the oil begins to smoke, remove it from the heat immediately and wait for it to cool down.
Once the oil is good and hot, add several of the chicken strips, leaving a little space between each. Cook for about 3 minutes on each side, or until they are deeply golden brown on each side. Transfer the cooked chicken to a paper towel lined plate to drain. Scoop out any loose pieces of coconut, add a little more oil if needed, wait for it to get hot again, and then cook a second batch of chicken strips. You should be able to cook them all in 2-3 batches.
Once they’re all cooked, it’s time to serve!
Pour about one cup of sweet chili sauce into a bowl and place that in the center of the coconut chicken strips. I sprinkled the chicken strips with a little cilantro for color, but that’s not needed for flavor. Sliced green onions are another optional garnish idea. Enjoy!
Sounds great
This is my 12-year-old sister’s favorite food (of all time- not just favorite food that I make, literal favorite food). My husband requests I make it as much as I’m willing. Thank you for this recipe!!
How well does this keep?
They’ll keep 3-4 days in the refrigerator. They wont be as crispy upon reheating unless maybe if you pop them in the air fryer!
Hi Budget Bytes team, I love your recipes! They are a staple in my menu planning.
I’ve never tried this one out before, and I have a quick question. I have coconut Pablo crumbs. Should I still use coconut milk to make coat, or could that overdo the flavor? I plan to bake them in the oven if that makes any difference.
Thank you in advance!
I’m sure either way will be great — however, since we haven’t tried it, I can’t absolutely promise the results will be equally successful as the recipe we tested. I’d suggest making only one swap at a time to reduce the number of latent variables so you know what works/doesn’t when you make it again in the future! ~ marion :)
Could this work in an air fryer or baked in the oven?
I’m sure with some tweaking this recipe could definitely be made in the oven or using an air fryer! I’m hesitant to give you any specific instructions that we haven’t tried out ourselves because they might not be successful. That doesn’t mean you shouldn’t try it! If you do, let us know how it goes! ~Marion :)
Very delicious 😉
I love this recipe! I’ve tried several different variations, but its best just to stick with the actual recipe: chicken thighs are not as good as chicken breasts, and the air fryer- while maybe healthier & easier- does not get the chicken fried to the same superior quality as the stovetop.
Also, I’d never bought Sweet Tai Chili Sauce before, and now I use it with so many other meals! (it is delicious with ramen!!!)
My three year old, who doesn’t usually eat chicken, absolutely loves this recipe as well.
Thank you
very delicious
This is amazing! I’ve made this recipe twice now and it’s definitely on my list of recipes to repeat!
The second time I was a bit heavier handed on the coconut milk. I also added some pepper, garlic powder, onion powder, and chili powder to the flour and salt and it really added another layer. Don’t get me wrong I love this recipe but I also love lots of seasoning.
Overall super easy and yummy recipe, I serve it with the sweet chili sauce (either home made or Frank’s red hot) and rice pilaf. It also reheats really well. I cut the strips up, add it to the rice, heat it, drizzle with the sauce, and enjoy!
This was AMAZING! I don’t really like chicken, but I know it’s possibly the best meat I could eat–I prefer red meat. But this was SO GOOD! I could eat this every day and twice on Sunday! It was absolutely delicious! I was a little worried about only cooking for three minutes on each side, but the chicken was PERFECT. Thank you for sending this to our inboxes!
So so delicious and easy to cook!
They were amazing and easy!
I normally love every Budget Bytes recipe I try! But I followed this one to a T and my husband and I just thought it had a kind of weird flavor to it. The sauce made it super sweet (too sweet) but without the sweet chili sauce it was just too bland. So at least it wasn’t our favorite! But I see many others have liked it, so maybe it was just not up our alley.
These look amazing, I want to make them, but I don’t have this kind of big flaked coconut only a lot of unsweetened shredded coconut (like the one in coconut macarons and many other sweets). Would those work without having to make modifications?
I think I’d go for the smaller shredded unsweetened coconut, as long as it’s not too dry. When testing this recipe I found that unsweetened coconut tended to be drier because it didn’t have that sugar coating and sugar is a humectant. Because it was drier, it wasn’t quite as flavorful. But this could have just been the brand that I tested. If you do opt for the big flakes, you’ll definitely want to blitz them in a food processor or something first because the larger pieces won’t likely stay on the chicken through frying.
Thanks for the answer, maybe I could add a little bit of honey to the egg wash so that it keeps the coating less dry
OMG! Why have I waited so long to make these!? We can’t stop eating them. We will for sure be making these again, again and again.
I made these in my air fryer at 350 degrees for 10 minutes (several batches so I didn’t crowd them), and they came out great!
This might be my favorite budgetbytes recipe yet! I followed the recipe exactly, except I used an air fryer rather than pan fry (25min at 350). Definitely will make this again!
Thanks for sharing your settings for the air fryer! We’ve been having people asking about that. :)
Excited to try this. Any suggestions on how I can make it Gluten Free? I’m thinking using almond flour?
You could probably find some gluten-free panko crumbs, but I’m not sure about the initial flour coating. I haven’t worked with almond flour, so I’m not sure if it will work the same way. I would lean more toward using something like cornstarch. You really want it to act as a glue and I don’t think almond flour would quite do that.
Not sure what GF flour blend you prefer, but I’ve had good luck using King Arthur’s all-purpose for frying chicken like this :)
Try coconut flour!
These are so delicious. I made them in the oven 375 for 25 minutes instead of pan frying and they came out perfect. So nice and crispy, and a great flavor. I dipped mine in ketchup.
Thank you for sharing oven settings :)
This recipe is also delicious with shrimp–I use fairly big ones, about 21-24 per lb size or larger, and they still cook faster than chicken strips, so keep an eye on them.
I love this idea! Janet, if you check back, I cook with shrimp, but usually not fried. I typically judge doneness by color and texture; do you judge by “c shape” when they’re battered?
I know this recipe has been here for awhile, but I thought I’d add my comments anyway. I have been making these for years, and we love them. I like to warm up the Simply Fruit apricot preserves and use that as a dip. It may sound odd, but it’s delicious!!
I responded to the air fryer comment above but also wanted to rate it. The whole family loved this. I used chicken tenderloins which made it even easier. Yum!
these are so amazing it’s not even normal. i’ve made this recipe 3 times this week…..never would have thought to put chicken and coconut together but it’s so so good
These look amazing!! How do you think they would do in an air fryer instead of fried in oil? I’m thinking about trying it out later in the week and am always afraid of drying out my chicken when I try a new recipe in my air fryer.
Unfortunately I’ve never used an air fryer, so I’m not sure how it will perform. :)
I know your post is kind of old, but I tried half the batch in an air fryer and half in oil tonight. I used the air fryer at 380 degrees (F) for only 4 minutes before I checked on them, and the little pieces of coconut were burnt but the chicken wasn’t done (I planned on cooking them longer). Anyway, I was able to save them by finishing them in the oil on the stove. I don’t think I’d try these in an air fryer again, unless it was a much lower temperature and you ground up the bread crumbs and coconut so it was a finer texture.
By the way, this recipe was SO good! I use Mae Ploy sweet chili sauce, and also made a coconut dipping sauce for the kids using the leftover coconut milk (using a little brown sugar and lime juice). I’ll definitely make it again. :)
Good to know about the air fryer!
making my way through BB back catalogue. The dish was great but the amount of egg/milk and crumbs in the recipe did not yield enough to cover strips from four breasts and I had to add some mid-frying. So next time I’ll just use this amount for four breasts.
Considering the recipe is written for two pounds/two breasts, that seems like a user error on your end.
Could you make ahead of time and put in the fridge, then just reheat for guests in the oven? What temperature and how long? Thank you 😀
No, unfortunately fried foods like this are best served right after cooking. They can lose their crispness during refrigeration.
I love this recipe! Delicious every time. I pair it with your Coconut Rice Pilaf. Goes soooo well together :):):):)
Tonight I made this with Turkey steaks. My husband requested honey for dipping and I had to agree that it was very tasty.
Tried this tonight and it was great! I halved the recipe which was enough for 3 people. My husband ate enough for two people hehe SO YUMMY.
This is instantly a new favorite. We, too, couldn’t think of sides to go with it. I think we will try your cucumber salad next time.
Another hit! Made it with your coconut rice and some roasted garlic broccoli. So good!
What type of veggies will go good with this? Also, if I make them at night for lunch the next day, will they re-heat good in a toaster oven?
You could do something like Thai Cucumber Salad or Crunchy Asian Salad as a side. A toaster oven might be your best bet for reheating these, but just like with all fried foods, they’re never quite the same reheated as they are fresh.
I baked mine at 375 F for 36 minutes. Made the entire package of 3 lbs! Delicious and they stayed crispy and moist.
Can you freeze these? If so, how to reheat them on day needed?
These probably won’t freeze so well because the breading will get soggy from condensation during thawing and may fall off.
I’m going to try this with marinated tofu using this to marinate overnight: http://eatwelllivefree.com/2012/03/coconut-lime-tofu/. Might this work as a quick marinade for the chicken? (It would use up the rest of that coconut milk!) Beth – do you think if these were fried, drained and properly cooled, they could be frozen? Since I’m using tofu, I’m not worried about over-cooking it when it’s reheated. I’m just worried about losing the crunchy texture. (How do these over-processed frozen dinners do it?!) This looks so good! And I’m already stocked with sweet chili sauce! Thanks!
Oh wow, that marinade sounds good! In my experience, fried foods never stay good/crunchy after being frozen. The moisture in the food always ruins the crispy exterior. I’m not sure how the frozen dinners do it! :)
Thanks, Beth. That’s what I thought, though I was hoping that the coconut might have some magical stay-crisp quality. (I’ve actually never cooked with coconut before!)
I -love- this recipe! I’ve made it several times and it’s always a hit. My fiance is actually cooking some right now while singing Titus songs from The Unbreakable Kimmy Schmit. The only thing I do differently is that I use macaroon coconut shavings instead of the large shreds. The macaroon coconut shavings are available bulk at my local health food chain, and I find that it helps add more crunch and coconut flavor since more sticks to the chicken. My stomach is growling and I can’t wait for dinner!
I made this last week and my husband, two teenage kids and I all loved it. They fought over the leftovers and both kids have asked me to make it again soon. Thanks!
If you have no chile sauce try shrimp cocktail sauce for these chrispy goodies….. If you make your own sauce it’s just ketsup and horseraddish………. if you like it hotter wasabee powder and a lil yogurt or mayo combo makes a wasabee sauce… These do bake in the oven as well up the temp to 400* use parchment paper and about 8 min then turn till second side is golden…
Sounds great but any chance you have a recipe or base for a homemade sweet chili sauce? Thanks!
Not yet! I only tried it once and it was just so-so. I will probably try again at some point, though! It’s a pretty simple sauce.
Are these chicken strips good by themselves? And are they sweet? I’m looking for recipes for college
I enjoyed them plain (but I also enjoy regular chicken strips plain). They’re not very sweet at all. The coconut milk is unsweetened and the shredded coconut only adds a hint of sweetness.
Try mixing the sweet chili sauce with peanut butter and enough water to thin to the appropriate ” dipping” consistency. A couple drops of coconut extract adds a tropical flair.
If you have a “Fresh Market” near you they have boneless skinless chicken breasts (big healthy ones) on sale on Tuesdays for $2.99 a pound.
I made this tonight for my buddies. We’re all a bunch of college kids so we love happy hour type appetizers(wings, dips, fries, etc). They loved it. Actually made a homemade sauce from chili garlic sauce, mayonnaise, sriracha, and a bit of sugar. It’s called “dynamite” sauce they make it at sushi bars quite a bit actually. Was a hit. I will definitely make it again.
Thanks for the dip on the dynamite sauce, I am totally going to try that! :-)
Just made these to take for dinner at work tonight! Couldn’t resist and had to eat some as they looked so yummy :-) Used coconut oil to fry as that’s my go-to these days. So easy and so delicious, what could be better? Love your website and am always on it looking for more recipes to try and I’ve recommended you to friends as well.
This is my favorite recipe! Since I’m lazy and don’t like standing around the stove, I baked mine at 400˚ F for 25 min. I turned them about 15 min in.
The Hubs loved it with sweet chili sauce, and since I’m a wimp, I whipped up a peanut sauce for myself. Went great with both!
I did udon noodles with sauteéd veggies on the side.
I made this last night but totally gluten free and it was AMAZING! Thanks Beth I love this site!!
I made these a long time ago, but decided to revisit the recipe. They were a hit! I added more coconut, along with some ground ginger and chili flakes. I also baked the strips at 400F, flipping halfway through. For the dipping sauce, I combined various ingredients to create a creamy chili sauce which paired perfectly with the chicken! Thanks so much!
I’ve made this recipe but instead of frying I baked it. It was delicious. The sauce definitely makes this dish.
oops. yes, I made 16 chicken breasts, which made ALOT of baked yummy strips ! :)
Hi there, I am looking forward to trying this recipe because I love anything with coconut! A trick to helping the coconut adhere better to the meat is after you’re finished preparing it and before you sautee it, put it in the fridge for about 1/2 hour to firm everything up, then sautee.
HI!!!! I baked these, at 375 degrees for 22 minutes then flipped and baked again for another 22 minutes. THEY ARE THE BEST!!! my daughter-in-law made these the other night for us when I was there, and SHE is the best little cook ever, have to say I made 16 chicken breasts tonight /all baked and ready to go in the freezer for quick meals, wow, sooooo good!!! TY JEN for letting me know about this site and sharing such a great recipe find !!!!
Loved it! Found your recipe on Pintrest and it helped to broaden my pantry staples. Panko breadcrumbs and sweet chili sauce. Items i never have stocked previously. Thanks!
Dish came out perfect and in the future, I will likely re-invent a baked version with tofu or fish.
As you know, I’m a superfan. This is one of our favorites!
Tonight, I wanted to try something a little different, so instead of chicken I used mahi mahi steaks from Costco. AWESOME replacement! The flavor was perfectly paired with the recipe.
Unfortunately, the coconut milk I had on-hand had spoiled though. So, instead of driving all the way to the store just for coconut milk, I found a substitute that called for boiling 3/4 cup water and 1/4 cup shredded coconut for 5 minutes then blending. Definitely using this instead of buying a can of coconut milk next time, it worked great!
I don’t want to be a name dropper but “Ma Ploy” sweet chili sauce is a very good brand. It can be found at Safeway and just about any Oriental food store on the planet. Also good mixed with brown sugar as a glaze on Salmon. The bottle is 25 fl. oz and costs less than $4, cheaper at Oriental food stores.
Do you think subbing coconut flower for all-purpose flour would be sufficient? Also thinking about skipping the panko and just using shredded unsweetened coconut? Gluten allergy in family.
Honestly I don’t know. I’ve never used coconut flour before so I don’t know how it works with things.
Hi! i’ve made completely gluten free using coconut flour and unsweetened coconut flakes. still totally delicious!
Just wondering if I could substitute the chicken for shrimp
Yep, that will work great!
OH YES!!!!
I have made this quite a few times its soooo good. My boyfriend is obsessed. I have fried and baked it both turned out great! I use the franks sweet chili sauce it goes so well with the chicken. Making it again tonight!
Not for nothing, but, where can you get 2 lbs. of boneless, skinless chicken breast for $3.96?
Well, that was a few years ago so the prices were probably a bit less then. I probably got it at Walmart. These days I can get chicken for that price at my local (not a big national chain) grocery store when it’s on sale, which happens on a fairly regular basis. It pays to check out other stores to see what type of specials they run. You can always freeze the meat, too, if you don’t want to use it right when it’s on sale.
Hi….this looks delicious – but being English, I don’t know what panko breadcrumbs are. Guessing from the photos they might be fresh breadcrumbs. Glad to have found your site!
They’re a Japanese bread crumb, which is lighter and has larger pieces than a traditional bread crumb. I believe they’re made from bread that is a mix of wheat and rice flours, which is what makes them lighter in texture.
Would these fry any different with almond flour?
Almond flour is pretty dense so I’m not sure it would get the same taste and crunch. Tapioca flour would be a better swap.
Well expalined. Looks very tasty and yummy. I like chicken recipes.This would be great addition in my selection of recipes.
Chicken with a combo of coconut… looks yummy
I made this with Jasmin rice and your red cabbage slaw, fantastic! great recipes on your site!
FYI to anyone on Weight Watchers, this is 14 points per serving!
Just curious what sides to pair with this yummy chicken.. any suggestions?
This is amazing ,I made two,three times,this is a hit among my family members.
I have not used a recipe to cook in years. This was so easy that anyone can do it. It is baking in the oven right now and smells amazing. I can’t wait to taste them! Thanks for the recipe.
Hello, I made this recipe tonight and it was delicious. I think I’ll use it regularly. Thank’s for sharing.
Has anyone tried baking instead of frying?
Wow! I am a self proclaimed awful cook. I have found several things on here that even I can’t mess up! These were amazing! I am a rather picky eater and my fiance is allergic to garlic and onions….makes it very hard to find something to make in the first place! These were super yummy and easy! I used rice flour and gluten free panko bread crumbs. I also put a little coconut in the egg and milk mixture. (a trick i saw on the chew) Just helped to keep the coconut flavor throughout. I fried them then baked for 5 minutes after, i had fat strips. I used a thai kitchen pineapple chili sauce from whole foods. It was soooo good! Thanks again!
This sounds absolutely awesome! I shall have to try this this week, as soon as I get all the ingredients. Thank You For Sharing!
I am definitely giving this a try. It looks delicious!
OMG these were SO GOOD!!!!!!!!! I had a party and they were one of the entrees. EVERYONE loved them!
I made this last night and it was sooooo good! Thanks for the recipe!
We love this recipe. I substituted shrimp for the chicken and it was also scrumptuous!
Super yummy!!! Love the sweet chili sauce and coconut combo!
I cut them up in thinn-ish strips to get all of the coconut panko yummyness in each bite – it was time consuming but it was worth it.
I baked these at 400F (spraying the pan and the tops of the chicken with olive oil) and flipped them as I noticed the bottoms were brown (about 7 minutes on each side). I wouldn’t even try frying them since they came out perfectly browned and crunchy this way :)
I used the Thai Kitchen sweet chili sauce.
SO GOOD.
Ashley – I still haven’t tried them baked, but I believe other readers have. You’ll probably want to bake them on a wire rack over a baking sheet so that the bottom side doesn’t get soggy. Also, if you spritz them with non-stick spray it helps them get crispy in the oven. Good luck!
I am kind of terrified of fryiing things in my dorm room..but would could I serve this with…and have you found a recipe where you could bake this yet?
My husband and I are trying to be healthier AND do so without spending crazy amounts of money on food. Your recipes are great, and you are making my life so much easier.
Thanks so much for that.
Just made these for my annual tiki party and everyone loved them. I didn’t add the salt and they tasted just fine. First time I’ve ever tried that sauce and really liked it.
I came across your blog through Pinterest. I’ll be sharing a link to your site when I blog about my tiki party. Hope it leads to more bloggy love for you :)
I’m in the process of making this dish as I type. (Don’t worry, I have an eye on the chicken strips!) I’m following the recipe, except for one little thing – I’m deep frying the strips, rather than frying them on the stove. I’ve sampled a few that have already come out of the fryer and my only recommendation is that they have some sort of seasoning besides the salt. I suppose the salt alone would be enough, but the first batch came out rather unseasoned. I ramped up the salt and they taste much better now. I can’t help but think that a few additional sprinkles of spice would help improve the flavor. My only other comment is that this makes WAY more chicken than we need for a meal. It is definitely two meals worth! Anyway, thanks for such a great recipe!
Best dinner ever! I love the coconut shrimp at Red Lobster, but I hate the smell of raw shrimp. This was such a good compromise, and I think they even tasted better than the shrimp. I made a sauce like the Red Lobster Pina Colada sauce…some of the leftover coconut milk, some crushed pineapple and juice, and orange marmalade. I added some Wondra flour to thicken it up, but it really didn’t get to a good consistency until it had cooled in the fridge. But cooking 2 lbs of chicken definitely leaves you with leftovers, so it was awesome on day 2! (o:
Thank you so much for this post. I mad it yesterday and it was just great thanks so much.
I saw this on Pinterest. Can’t wait to try it. But only using 1/4 C coconut milk … I’d hate to waste it. Maybe I ought to plan all Thai meals for a whole week.
Coconut milk does NOT freeze well. It curdles, as does sour cream.
I’m going to try the baked version. Thanks to those who informed us that the baked version is also crispy! And the tempeh version sounds good, too. ☺
These are in the oven just now and they smell awesome!! :)
I’ve been wanting to try this for awhile now. So its on my menu for next week! Can’t wait to try it!
OMG!!! I made these chicken strips tonight and my family and I LOVED them. I followed your recipe exactly, except for the frying aspect. I sprayed some olive oil in a pan, laid the strips down and drizzled a little more olive oil on top and then baked them for 25 minutes. I broiled them for 2-3 minutes per side after that and they came out crisp, crunchy, and PERFECT. The chilli dipping sauce was a great idea. They made the flavors come together so well. I’ll be back to your blog for more yummy recipies!!
I make coconut shrimp like this and bake them at 400 F. They come out crisp and there’s no need to bake/broil.
Beth!! This recipe is AMAZING!! Thank you so much for posting it! New favorite around this house!
Laurie – Well, there is also this Crunchy Asian Salad but it’s purple cabbage, no ramen, and no broccoli. Hahhaah… I think those two are the closest to what you described :)
Beth, I bet you are right! Though in my memory it looked more like coleslaw and the ramen noodles were raw. I wonder if I mixed up the recipes? Anyway, thanks so much! I absolutely LOVE your blog!
Lauire – I think the only recipe that I have with green cabbage and broccoli is this Chicken Yakisoba. I hope that’s the one!
This was fantastic! I fried the chicken on the stove top, then put them on paper towels in a pie pan in the oven while I fried the rest of them. We had them with sweet chile sauce, baked sweet potatoes and a green salad. These are good enough for company at my house!
When I found this recipe there was also a recipe for a cabbage dish on the same page. I copied down the ingredients, but can’t find the page now. It contained green cabbage, broccoli, carrots and ramen noodles and possibly other items I already have on hand. Can you point me in the right direction? Thanks!
What are good sides for this? I dont know if I should make fried rice or a salad or some veggies.
OMG! i absolutely love this recipe!!! my family loved it. definately will make again! :)
I was searching for a coconut chicken recipe and stumbled across yours. It sounds awesome and cant wait to try it tomorrow for dinner. I will check in tomorrow and let you no how everyone liked it. Sure there wont be any complaints coming from this home.
This is DELICIOUS!! Thank you so much for sharing! :)
I made this for dinner tonight. Added some garlic and onion powder to the flour. Mixed the sweet chile sauce with siracha, perfection. I look forward to having this over some salad for lunch tomorrow.
Made these tonight and they were a big hit. I think the coconut milk in the egg gives a nice oomph to the flavor. I might try baking them next time but I did them in a non-stick skillet with a couple of tablespoons of oil and they turned out fine…not greasy at all.
Anon – I’m not sure because I’ve never cooked with tempeh. If you try it, please let us know how it turns out! Thanks!
I am a vegetarian. Do you think this recipe would turn out well if I substituted tempeh for the chicken?
I am a vegetarian. Do you think this recipe would turn out well if I substituted tempeh for the chicken?
I am a vegetarian. Do you think this recipe would turn out well if I substituted tempeh for the chicken?
Do you think this recipe would work with fish, like tilapia? It sounds yummy and I’m always looking for ways to make fish tastier.
We had this tonight – so different for us, but lovely! We had ours cooked more as ‘schnitzels’, by cutting the breast in two and banging it out thinner rather than the strips, and then coating and cooking the same. We had ours with some homemade fried rice and veges – so lovely!
Found this on Pinterest, and it is fantastic! Couple things: Mine got dark in the pan, but were much better in the oven. 350 for about 25 minutes. Also, I didn’t purchase coconut milk, but I did use 1/8 teaspoon vanilla extract and 1/4 c regular milk. I couldn’t find sweet chili sauce, so I went with pineapple salsa, an it was pretty good!
@Susan, your mango sauce soulds delish. I might try that, but with 0 fat Greek yogurt and agave syrup for the sweetener.
Also, another way to make this deep fried but still on the healthy side is to use grapeseed oil rather than vegetable oil.
so good! thanks for the tip on sweet chili sauce, its a new fav!
Oh my this was soooooo good!!! I blended the coconut before mixing with the g/f panko crumbs. I used four chicken breasts for three of us and had enough for lunch and another supper!! I baked the strips at 350 for 20 minutes; prepped the baking sheet with pam and the sprayed olive oil over top – also broiled them on both sides to brown. The homemade Chili Sauce was awesome too!!
I make an orange marmalade sauce – much like that accompanies the coconut shrimp at Outback. Delicious!
Saw this on Pintrest and although we do not eat chicken, I think we will try it with shrimp. Thanks, look forward to preparing.
If you’re baking these I recommend brining your chicken (soaking in a salt/water in the refrigerator) for an hour. it’s an extra step but your chicken will be super moist! Delish!
Wow…absolutely fabulous!! I used Olive oil instead of vegetable oil…healthier. Kids really liked them too!!
Made these tonight-we all loved them-even the kids. I baked mine at 350 and they were delish. Since I have had issues before with browning, I lined the pan with parchment and then sprayed it with EVOO. Then once I put the strips on I lightly sprayed the strips as well. Worked well-cruchiest baked home-made chicken strips I have ever made.
Thanks!!!
This looks soo tasty and perfect for our annual tiki party.
I found this on pinterest and was so excited to make it. I was a little disappointed as it really seemed to lack a punch of flavor. BUT, the store was out of coconut milk so I used water, egg & a a couple TBS of sugar like someone posted earlier, so maybe that was it. We also baked them 20 min with broiling them 1 min each side on high. Loved the texture & they were nice & juicy, just needed a kick of flavor. Maybe add some sugar to one of the mixtures. For dipping we used one cup sour cream, 1 mango & 1 cup sugar & it was awesome!! I also just omitted the coconut for a few of the strips since my husband isn’t a coconut fan & added some salty seasoning & they were yummy. I’m going to try it again & try to sweeten it up a little more. Thx for the recipe.
This is great, and the sweet chili dipping sauce adds a lot of pizazz! It gives it kind of an oriental taste. Don’t use the coconut milk, unless you really love the flavor of coconut. I used it, and it had a strong coconut flavoring. Delicious! :)
I made this and dipped them in a mango chutney. It was amazing!
Just made these and they were AMAZING!! My husband was impressed that they looked as good as they did on the internet ;) I had to find just the right temp. to get the chicken cooked through and not burn the coconut, but found that cutting my strips pretty small was perfect!! Thanks so much!
Sliced chicken breasts will work great :) you dont have to use the broiler, but it will brown and crisp them better. I dont blame you though, broilers can be quite tempermental!
i have thin sliced chicken breasts, would that fine to use also? And if you bake them, do you have to use the broiler after? I don’t trust my oven w/ that, lol.
We made these today, and they were so delicious! Thanks so much for the post.
These are great, my 2 & 3 1/2 yr old loved them too. I made them in “chicken nugget” size, used unsweetened fine shredded coconut which blended great & fried them in deep fryer using olive oil (only I oil I had). I bought sweet chili sauce from trader joes…so yummy! Next time, I will add a little more seasoning & bake them since other reviewers had success.
MMMmmm…so good! Kids loved it. I didn’t have any coconut milk so I did coconut oil and sour cream. I tried the earlier comment by baking it at 400 in my convection oven for 15 minutes. We ended up leaving ours in for 18 and the last 2 or 3 was on broil. I also coated the cookie sheet with a couple tablespoons of vegetable oil. We used the Mae Ploy chili sauce which was the perfect compliment.
Hi there! I just thought I would let you know that there is another blog that has this recipe on their site with not enough credit on there. It seems as though they’re almost taking credit for it.
http://sixinthesuburbsblog.blogspot.com/2012/02/caribbean-coconut-chicken.html
I found this, like others, on Pinterest. The only adjustment I made was I filet the chicken breasts before cutting them into portion sizes. Makes a breast go further and cuts down the cooking time :D My boys and I loved it! Looks like it’s a keeper in their recipe books!
Thank you for a great recipe – I didn’t have any coconut milk in the pantry but I did have some Diamond glazed walnuts, which I ground up with the crumbs and added to the coconut. I also added a pinch of sugar to the egg & water to give it the boost the coconut milk would’ve given. I’m gonna try the baked version when you make one!!!
So good! Made this last night and only made a few modifications. I used whole wheat flour, lite coconut milk, egg beaters, and 3rds of panko, coconut, and regular bread crumbs. I also ran the coconut through a food processor first as I have picky eaters that turn their noses up at texture. The whole family loved it!
OMG this looks so good…
Love this recipe….It is going to be one of our Super Bowl staples starting this year! ……. I also love Red Lobster’s Coconut Shrimp and made our own version of their sauce with apricot preserves (heated in the microwave for 10 secs. to liquify it a bit), shreded coconut, honey, and a little black pepper for that kick!
I found this on Pinterest and am planning on making it for a superbowl party. I was so glad to hear all the positive comments. It sounded delicious! BTW-for any of you who have a Trader Joe’s, they sell the sweet chili sauce. I can’t wait to make this dish come Sunday. I’m sure it will be a big hit!
I also found your recipe on pinterest, and I tried it with shrimp. It really was wonderful! I added some simple mango salsa and a couple other sauces. It was so good, I posted the shrimp on my blog but cited your blog as the source of the recipe. Thank you so much for such a yummy recipe!
Thank you for sharing such an awesome dish. I shared your link on my blog. http://mommaboyers.blogspot.com
Thank you again can’t wait to try some of your other recipes.
I found your recipe on pintrest and knew I had to try it.
However, I really can’t fry things and I need to actually remember that once of these day! :) It ended in burned outside of chicken with raw insides and a really really smokey house!! (I really can’t fry things ever!)
But I really wanted to try this recipe so I made some more and baked it at 350 for about 25 minutes and then broiled it for couple minutes and it was DELISH! We all loved it! Thanks for the great recipe!
I just made this tonight for my family….I didn’t have the coconut milk but I made it with regular. And the end result was Amazing even my picky 4 year old ate it and asked for seconds!! Well done!! Thanks for sharing!
Oh my god. I just bit into it. This is the best thing I have ever tasted.
I’m making and reviewing your chicken recipe right now and will post my results, as well as give you full credit on my blog.. Thanks!!
Mama Dobble
http://www.thetestingmama.blogspot.com
Hi There! I made your recipe the other day and posted it on my blog. Gave you complete credit of course! Thank you!
Made this last night, both my husband and I loved it! So tasty. I couldn’t find the sweet chili either, I did try sweet n’ sour with it and it was good, though you really don’t need any sauce bc it is so flavorful!
I made this tonight. Baked it instead of frying and it was great. Nice recipe!
Oh, you can find my blog at http://butterismybestfriend.wordpress.com, if you are interested
I am a food blogger and included this recipe (along with a link to your blog) tonight! What a great, delicious idea. I’ve always loved coconut shrimp and never thought to try it with chicken (my husband doesn’t like shrimp, but he’s still an okay guy, I promise). Happy eating!
Delish! You were so right about the sauce just bringing them to life! It was the perfect combination…So far all your recipes have been a hit at our home! THANK YOU, THANK YOU, THANK YOU!!! I never enjoyed cooking or really made anything that anyone loved until now! Keep posting please :)
PS. I baked at 350 degrees for 20 minutes. I did splash a small amount of olive oil across in the 10 minutes of baking and turned them midway. Yummy!
Made your coconut chicken tonight. A+++! thank you and I love your site :)
Made this tonight! Thanks for posting! Amazing!!
Lovely idea.. and pic makes me hungry:)
Brilliant! I used non-sweetened coconut, and fried them up in my cast iron pan. Can’t stop eating them, nor can my husband. Next time, I will use sweetened coconut, just to compare which way we prefer. Back to eating…. :-)
I made these tonight, My husband ate about half of the batch. I baked them instead of frying them and they were delicious! I also have a thai section in my supermarket and they have a new sauce called sweet chili sauce! Bottom line.. this meal was amazing!
Seriously to die for! I can’t wait to make them again…loved them! Craving them! Want them!
I made these tonight and they were a HUGE hit! So good! I didn’t have the chili sauce, either, but instead made an apricot dipping sauce like the one at Iggys. I found a recipe for it at http://www.epicurious.com/recipes/food/views/Apricot-Dipping-Sauce-103074. It was SO FREAKING YUMMY! Thank you!
I didn’t have any Panko, but I did have Matzo Meal – so I used that instead, in the same amount. It made the coconut burn a little bit easier, but not too much. It came out really nice! My live-in-boyfriend demands that I cook it again and often.
Yum! I used Peach Chipotle salsa! It was pretty chunky so I put it in the blender for 30 seconds and it is such an awesome compliment to the chicken! Thank you for this recipe!
I made these last week, I actually did a pan fried batch and a batch in the oven. Both were delicious, but I actually preferred the baked version better! I used your tip and chopped up the coconut (just used a knife) before adding to the panko. Also used the coconut milk added to the egg. Turned out great! Easy, fast, and yummy. Thanks!
Iwould like yo be able to print the recipe ot my internet , without having to go to facebook join something,etc.
I made these this weekend…cut into bite size… I did run the coconut through a food processor as suggested….I baked instead of friend on a convection oven at 400 for 15 mins…delish! I will make again & again! I served them w/ a mango cream sauce….1 cup sour cream, 1 mango, 1/3 cup sugar….blend in food processor till smooth!
Cristy – I’m not sure! I bet it would work if you are going to drop them into a deep fryer so that they get cooked and thawed at the same time. Otherwise, I’d worry about the coating coming off as it thaws. It might still work with a shallow pan fry technique like I used above, but I haven’t tried it so I can’t say for sure! :)
Thanks!!!! I will have to give this recipe a try! I love thai sweet chili sauce and have a big bottle of it in my fridge begging to be used!
BTW, I made your naan bread last week and wanted to tell you it was out of this world! My husband and I couldn’t stop eating it! I always come to your blog to get ideas for meal planning. Can’t say this enough, but this is an awesome site with yummy ideas!
Think this could be prepped and frozen?
GDUMAS – If I remember correctly, I could only find sweetened as well! It actually gave the chicken strips a nice hint of sweetness!
Hi, I’m planning on making this sometime this week. The only shredded coconut I can find at my store are “sweetened” and not plain. Would that be ok to use? What did you use? Is that what you used?
Thanks!
I stumbled upon this recipe on Pinterest and can’t wait to try it! Hope to have a new dish to add to the rotation! Looking forward to browsing the rest of your blog, too :-)
Just made this last week and it was incredible! Thanks so much for an easy, family friendly & cheap yet yummy meal. It’s now on my “dinner rotation.”
this was delicious!!!! i am only 10 years old and i made this with my mom for a little mother daughter bonding time.one of the best things i have tasted.the coconut milk adds a little flavor to it.
Well…I answered my own question…the coconut oil burns way too fast…1st batch, kinda dark! LOL
Hey Beth…just a thought…how do you think they would fry in coconut oil?
This was amazing! So fun and great recipe for kids!
Yum. The thinner the chicken the better or the coating over-cooks before the chicken!
Made this tonight… it was fantastic! I tried frying it, but burned the first batch really bad lol (think the oil was too hot?), so I decided to bake the rest. I did like a previous poster did and baked at 350 for 20 min, then broiled each side (at 500) for 1 min. It was very good, will make again, baking it instead of frying it.
Made this the other night. AMAZING!! Everyone loved it!!
Thank you for the recipe!
Chrissy @ http://www.formamas.blogspot.com
This was delicious! Thank you! My daughter and I don’t fancy spicy foods (I know the sauce is pretty mild, but we are light-weights), so I I just added a splash of rice vinegar and a dash of honey to lighten it up a bit. We are also unable to eat gluten so I used gluten free bread crumbs and it still tasted great! Yum!
This chicken looks good! Found it on pinterest :)
Cecily – I used the sweetened kind because I didn’t want to search for the unsweetened either :)
Curious – is the coconut the shredded sweetened kind from the baking aisle? That’s what I have in my pantry and I want to try this recipe, I’m just afraid the sweetened coconut would make it too sweet. There is an unsweetened shredded coconut – but I’d have to go out hunting at other stores for it.
Found this on Pinterest tonight & made them tonight! Delish!
Thanks for sharing!!!!
Made these for dinner tonight & it was a big hit! Even my super picky eater liked them!!!! Want to try the recipe on Halibut next time, & sounds like they bake up nicely as well!!!!
Holy freaking cow. I love coconut and these are AMAZING! And so simple to make! You can make this, coconut rice, and asparagus all under 30 minutes. The best part about these chicken strips is that they taste like coconut, but aren’t too sweet. The sweet chili sauce totally makes the dish! I even mixed it in with the rice to make that extra yummy! Thanks for your blog, Beth!
I just made this for dinner and they were SO GOOD!!!! I couldn’t find sweet chili sauce, so I used a mango pepper sauce instead. So delicious! Will definitely be going on my list of regular dinners! Thanks for the recipe! XOXO
AMAZING! Im trying this TONIGHT! Thanks for sharing!!
Chrissy @ formamas.blogspot.com
I ran across this recipe on Pinterest yesterday, and just had to make them! They are SO good. I had to stop myself from eating it all… as it was, I ate too much, lol! We will be adding this to our meal rotation!
I made these yesterday,and added shrimp too..Awesome! the grandkids loved them too! i think next time, i may make few on the smaller kabob sticks for the grandkids! thank you for sharing!
I just made these. We haven’t even sat down to dinner yet, and I’ve already had a couple. So good! I didn’t have any eggs (I realized too late) so instead I used some milk and sour cream mixed together, and it worked out fine. Also, the coconut I got was a fine shred, so it blended with the panko and stayed on really nicely. They look just like boring restaurant chicken strips, but taste about a million times better. This recipe is definitely a keeper. Thanks!!
side note: sweet chili sauce makes an excellent pizza sauce!!! Top it with chicken… pineapple, maybe some pepper…. tasty! I’m sure the leftovers from this recipe would be great sliced up and on a pizza!!
Absolutely! As a matter of fact, I made Tilapia fish sticks a couple of weeks ago with pretty much the same technique. The only difference is coconut in the breading. Here is the url:
http://budgetbytes.blogspot.com/2010/11/tilapia-fish-sticks-622-recipe-156.html
Do you think this recipe would work with fish, like tilapia? It sounds yummy and I’m always looking for ways to make fish tastier.
I made this tonight after not attempting a recipe in literally years. All I can say is “spectacular”! So delicious and light, it hardly absorbed any oil and my husband devoured them! Your blog is inspiring me to cook and save money…thank you Beth!!
Amy, My oven is junk. It only has one broil setting. 500. I baked at 350 for about 20 minutes. Then broiled only 1 minute each side. I had to watch them close during the broil because of my rascally oven being way too hot. I would definitely use the low broil. Good luck!
@Monica: How long did you bake before you broiled the chicken strips? High or Low Broil?
I just made these last night with the coconut rice pilaf and it was SO delicious! I used the bake then broil method, instead of frying. They turned out a little crispy, not soggy at all. I loved them, and will definitely be making them again.
To eat chicken frequently can help you a lot because this meat contain many protein, calcium, phosphorus, and vitamins portasio and its flavor is very pleasant to the palate. I particulary like to prepare the chicken with some souce or simply fried is delicous.I love and i eat it very often. and it isn´t heavy for the stomach too. So if you are doing some diet, to eat chicken is a great alternative.
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You can make the sweet chili sauce yourself by mixing sriracha or sambal oelek with agave nectar or honey.
I was able to make a pretty good chile sauce by mixing equal parts of siracha and honey mustard, and then an extra shot of honey.
Hi!
I never think we can combine coconut with chicken, is very good. And that dipping salsa is totally delicious.
Thanks for the recipe.
These are so awesome! I don’t even feel guilty about eating them (when I bake/broil them like the Sriracha chicken strips) or going back for seconds:) Good amount of heat in the sauce.
This was really tasty! I liked the idea of the spicyness of the Sriracha strips but I didn’t have any of that on hand so I added some hot sauce to the egg wash. That added just a subtle little kick to the strips and they were awesome. I’ll definitely make this again!
delish.
Awesome, thanks for the recipe link! I actually intended to make the sweet chili sauce myself but couldn’t ever decide on a recipe so I just bought some instead. I think the one you used was one that I looked at… I’m glad to know that its a good recipe and I’ll be making in the future for sure!
I made these as written but chose to make Thai Sweet Chili Sauce rather than buy it. Honestly..the chicken was great but the sauce made everything a step up. I used a recipe from RecipeZarr…(http://www.recipezaar.com/Thai-Sweet-Chili-Sauce-120670)
Next time I may try to bake a batch rather than fry them just in effort to be more health conscious…
Seriously good though…
Oh wow! No need to fry these at all. I had them in the oven on a baking sheet and they were great. A bit dry but the sauce solves that problem.
Wow this looks delicious! I was planning on making coconut shrimp this week since shrimp was on sale for $4.99 a pound at SuperTarget, but maybe I’ll throw in some chicken too :) Love your site.
Mmm, these baked up really nicely at 350 degrees for about 25 minutes. Nuked some hot pepper jelly in a ramekin and used it for dipping. Perfection!
Made this tonight and it was to die for. I used garlic chili sauce for dipping and it really made the difference. Great recipe!
I made this for my husband and I last night for dinner. I used boneless skinless thigh meat (he likes that better,)cutting each thigh into 3 pieces and followed your recipe the rest of the way. He really enjoyed this recipe and I am sure we will be making it again. Could do the same thing with some butterflied prawns?
Made a batch of jalapeño jelly last week, will try some of that instead of the sweet chili sauce next time.
Wow, what a great recipe. I have to get some coconut for this one!
i’ve been wanting to make some sweet chili sauce from scratch!
after eating these leftovers for a couple of days i have to say that it gets more coconutty as it sits in the fridge! i’m lovin’ the left overs more than right after it was cooked :P
Made this last night for my parents and brother…turned out wonderful! I decided to go with a Thai Sweet Chili Sauce from-scratch recipe instead of buying some at the store. It was a great compliment to the chicken!
The next time I make this I will try baking it and let you know how it turns out. Thanks for the recipe!!
Thanks for the great recipe idea, I have to try this after skiing this weekend; will let you know.
yeah, your oil may have been too hot but also my little point and shoot camera tends to over expose everything so nothing ever looks as browned as it really is :P glad it turned out good, bummer about the sauce tho! (yes, pepper jelly would have the same effect!)
DELICIOUS! I cooked these tonight and they were great! Mine got a little darker than yours ( I think I had the oil too hot ) but they had a great flavor. I could not find sweet chili sauce, so I got a garlic chili sauce from the Asian food section at Albertsons and it was a great combination. I think the sweet would have been better. Or pepper jelly.
These are quite large servings, we have leftovers. I found 3 strips to be enough, although my breasts might have been larger. I had a salad with them as well so that may be what filled me up.