Crunchy Coconut Chicken with Sweet Chili Dipping Sauce
Crispy, golden, and packed with tropical flavor, this Crunchy Coconut Chicken with Sweet Chili Dipping Sauce is an irresistible crowd-pleaser! Juicy chicken is coated in a crunchy coconut crust and perfectly fried or baked to crispy perfection, then paired with a sweet and tangy chili dipping sauce for the ultimate flavor combo.
Ingredients
- For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts (cut into strips or tenders)
- 1 cup shredded sweetened coconut
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper (to taste)
- Cooking spray or vegetable oil (for baking or frying)
- For the Sweet Chili Dipping Sauce:
- ½ cup Thai sweet chili sauce
- 1 tbsp lime juice
- 1 tsp soy sauce
- 1 tsp honey (optional, for extra sweetness)
Instructions
- Prepare the Chicken : Pat chicken strips dry with paper towels to help the coating stick.Season chicken with salt, pepper, garlic powder, and paprika.
- Set Up the Breading Station : Place flour in one shallow dish.Beat eggs in a second shallow dish.In a third dish, combine shredded coconut and panko breadcrumbs.
- Bread the Chicken : Dredge each chicken strip in flour (shake off excess). Dip into beaten eggs, coating fully.Press into the coconut-panko mixture until well covered.
- Cook the Chicken : Option 1 – Baking: Preheat oven to 400°F (200°C). Arrange chicken on a baking sheet lined with parchment paper.Lightly spray with cooking spray.Bake for 15–20 minutes, flipping halfway, until golden and cooked through.
- Option 2 – Pan Frying: Heat 2–3 tbsp oil in a large skillet over medium heat.Cook chicken in batches for 3–4 minutes per side until golden brown and cooked through.Transfer to paper towels to drain excess oil.