Coconut Chicken
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
46
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 clove
Garlic (minced)1 tbsp
Soy Sauce1 tbsp
Lime Juice1 cup
Panko Bread Crumbs1 tsp
Salt1 tsp
Ground Black Pepper1 cup
All-Purpose Flour1 cup
Mayonnaise (reduced-fat)Directions:
1
Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade
2
Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours
3
Reserve the rest of the coconut milk
4
Preheat oven to 400 degrees F (200 degrees C)
5
Line a baking sheet with aluminum foil and grease with olive oil
6
Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs
7
Mix it with panko crumbs, salt, and black pepper in a bowl
8
Place the flour into a second bowl, and the egg into a third shallow bowl
9
Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture
10
Place the coated strips onto the prepared baking sheet
11
Bake the chicken strips in the preheated oven until golden brown, about 30 minutes
12
Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping