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.
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
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!
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