Description
Coconut Chicken with Sweet Chili Sauce: An Amazing Ultimate Recipe
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 2 large eggs
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup sweet chili sauce
- Cooking oil for frying (e.g., vegetable or coconut oil)
Instructions
- Cut the chicken breasts into bite-sized pieces.
- Set up the breading station: In the first bowl, add flour mixed with salt, pepper, garlic powder, and onion powder. In the second bowl, beat the eggs. In the third bowl, mix shredded coconut and panko breadcrumbs.
- Coat each piece of chicken in the flour mixture, dip in the beaten eggs, and roll in the coconut and breadcrumb mixture.
- Heat about ½ inch of oil in a large skillet over medium-high heat.
- Once cooked, drain the chicken on a plate lined with paper towels.
- Warm the sweet chili sauce in a small saucepan over low heat.
- Arrange the fried coconut chicken on a serving platter and drizzle the warm sweet chili sauce over the top.
Notes
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg