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!
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! :-)