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Coconut Chicken
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
230 minutes
Coconut-crusted baked chicken strips with creamy coconut-mayo sauce - a healthier homemade version of Chinese buffet favorite.
Ingredients:
  • 1 (14 ounce) can coconut milk, divided
  • 1 clove garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1.5 pounds skinless, boneless chicken breast halves, cut into strips
  • 1 cup sweetened shredded coconut
  • 1 cup panko bread crumbs
  • 0.5 teaspoon salt
  • 0.5 cup all-purpose flour
  • 0.5 cup reduced-fat mayonnaise
Instructions:
  • Combine half of the coconut milk, garlic, soy sauce, and lime juice in a resealable plastic bag. Shake well to mix the marinade. Add chicken strips to the bag and coat them by squeezing. Refrigerate for at least 3 hours. Keep the remaining coconut milk for later use.
  • Preheat your oven to 400 degrees F (200 degrees C) while you line a baking sheet with aluminum foil and give it a light coating of olive oil.
  • In a blender or food processor, pulse the shredded coconut until it resembles crumbs. Combine with panko, salt, and black pepper in a bowl. Place flour in one bowl, and beaten egg in another. Coat chicken strips in flour, then egg, and finally the coconut crumb mixture. Transfer coated strips to a baking sheet.
  • Cook the chicken strips in the preheated oven until they turn golden brown, approximately for 30 minutes.
  • Combine the coconut milk and mayonnaise in a saucepan, bring to a gentle simmer, then serve as a delicious drizzle over the chicken strips or as a side for dipping.

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