Coconut Chicken with Sweet Chili Dipping Sauce

$6.91 recipe / $1.15 serving

I’ve been wanting to cook this coconut chicken for a LONG time and my anticipation was definitely justified by the end result. The shredded coconut mixed with panko bread crumbs gives a light, crunchy crust and adding a little bit of coconut milk to the egg wash ensures an even stronger coconut flavor. If you don’t have coconut milk on hand, it can be made without but it definitely makes a difference. You might be tempted to skip the sweet chili dipping sauce but it really brings a lot of flavor to the table so get some if you can! If you prefer a healthier version, I have seen recipes that bake the breaded chicken instead of frying it. I’ve never tried it but I bet it’s still tasty! If you bake yours instead of frying, let me know how it turns out (in the comments section so everyone can see)!

Coconut Chicken with Sweet Chili Dipping Sauce

Coconut Chicken with Sweet Chili Sauce

4.8 from 5 reviews
coconut chicken w/ sweet chili dipping sauce
 
Prep time
Cook time
Total time
 
Total Cost: $6.91
Cost Per Serving: $1.15
Serves: 6
Ingredients
  • 2 lbs. boneless, skinless chicken breasts $3.96
  • 2 large eggs $0.30
  • ¼ cup coconut milk (optional) $0.16
  • ½ cup all purpose flour $0.28
  • 1 cup panko bread crumbs $0.43
  • 1 cup shredded coconut $0.50
  • ½ tsp salt $0.05
  • ½ cup vegetable oil, divided $0.29
  • 1 cup sweet chili sauce $0.94
Instructions
  1. Cut off any extra fat globules from your chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short. See photos below.
  2. Prepare your breading station by gathering three bowls. In the first bowl combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the panko bread crumbs and shredded coconut.
  3. Place ¼ cup of vegetable oil in a large heavy duty skillet and heat over medium/high heat until it is just below smoking. You can test the heat by throwing in a little bit of flour. When it is hot enough, the flour will sizzle and create a lot of bubbles.
  4. While the oil is heating, dredge the chicken strips. First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut. I find it easiest to coat all of them in the flour then go back and then do the egg wash and panko/coconut for each before moving onto the next.
  5. After breading the strips, the oil should be hot enough. Place about 6 strips in the pan at once. There should only be one layer in the pan and there should be about an inch between each strip. If you over crowd the pan it will get too cold and the strips will soak up a lot of oil instead of frying. Fry the strips for 2-3 minutes on each side or until they are golden brown and crispy. Place them on a plate with paper towel to drain and move on to the next batch. After a couple of batches you may need more oil so you can add the second ¼ cup to the pan. Allow the oil to come up to temperature before frying the next batch (2-3 minutes). Because the strips are thin, they should be cooked through by the time both sides are browned. You can tell by the texture of the chicken; it should be stiff when pressed. If you cut your strips thicker, you will need to bake off the chicken after frying to make sure the insides are cooked through.
  6. When all of the strips are done frying, serve immediately with sweet chili sauce to dip in. I garnished mine with a little bit of chopped cilantro.

Step By Step Photos

I only made two breasts worth today…

sliced chicken breastCut each breast into six strips, diagonally.

dredging stationSet up your dredging station with three bowls: flour/salt, egg/coconut milk and panko/coconut.

coconut breaded chickenCoat each chicken strip in flour, egg then panko/coconut. When they’re coated they will look like this. Now they’re ready to fry!

frying coconut chickenFry each strip for 2-3 minutes on each side or until they are golden brown and crispy.

fried coconut chickenDrain the coconut chicken on paper towel to absorb the extra oil.

NOTE: Make sure to buy your boneless, skinless chicken breast in value pack sized containers. Buying this way you can save $1 or more per pound! I bought these as part of a 10 lb. pack for $1.98 per pound. When I got home, I packaged the breasts two per bag and froze them. That way I can take out the quantity I need when I’m ready to cook.

One thing I wish I had done differently with this recipe is to put the coconut into a food processor prior to mixing with the panko crumbs. I feel like if they coconut had been in slightly smaller bits, it would have adhered and covered the chicken more completely. I would have just pulsed the coconut in the processor a couple of times to make the bits about half their size.

If you can’t find panko crumbs, you can use regular bread crumbs, although the breading will be much more dense. You can also try crushing some rice chex as they are a similar texture to panko (another helpful hint from the handsome fish monger!).

As I mentioned, the sweet chili sauce is a huge part of what makes this dish delicious. I have found sweet chili sauce at major grocery stores in the Asian section. Check around because it’s pretty popular. Once you open the bottle it should stay good in your refrigerator for quite some time and it’s good on A LOT of stuff so don’t worry about the rest of the bottle going to waste!

180 Comments

  1. 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!

  2. 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…

  3. Mike says:

    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.

  4. Julie says:

    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.

  5. 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.

  6. Lucas DeWulf says:

    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.

  7. Laura says:

    Just made these to take for dinner at work tonight! Couldn’t resist and had to eat some as they looked so yummy :-) Used coconut oil to fry as that’s my go-to these days. So easy and so delicious, what could be better? Love your website and am always on it looking for more recipes to try and I’ve recommended you to friends as well.

  8. VeritasRose says:

    This is my favorite recipe! Since I’m lazy and don’t like standing around the stove, I baked mine at 400˚ F for 25 min. I turned them about 15 min in.

    The Hubs loved it with sweet chili sauce, and since I’m a wimp, I whipped up a peanut sauce for myself. Went great with both!

    I did udon noodles with sauteéd veggies on the side.

  9. Caitlyn says:

    I made this last night but totally gluten free and it was AMAZING! Thanks Beth I love this site!!

  10. I made these a long time ago, but decided to revisit the recipe. They were a hit! I added more coconut, along with some ground ginger and chili flakes. I also baked the strips at 400F, flipping halfway through. For the dipping sauce, I combined various ingredients to create a creamy chili sauce which paired perfectly with the chicken! Thanks so much!

  11. Annette says:

    I’ve made this recipe but instead of frying I baked it. It was delicious. The sauce definitely makes this dish.

  12. mydaughter-in-laws-fan says:

    oops. yes, I made 16 chicken breasts, which made ALOT of baked yummy strips ! :)

    • Florence says:

      Hi there, I am looking forward to trying this recipe because I love anything with coconut! A trick to helping the coconut adhere better to the meat is after you’re finished preparing it and before you sautee it, put it in the fridge for about 1/2 hour to firm everything up, then sautee.

  13. mydaughter-in-laws-fan says:

    HI!!!! I baked these, at 375 degrees for 22 minutes then flipped and baked again for another 22 minutes. THEY ARE THE BEST!!! my daughter-in-law made these the other night for us when I was there, and SHE is the best little cook ever, have to say I made 16 chicken breasts tonight /all baked and ready to go in the freezer for quick meals, wow, sooooo good!!! TY JEN for letting me know about this site and sharing such a great recipe find !!!!

  14. Mary Lou Davidson says:

    Loved it! Found your recipe on Pintrest and it helped to broaden my pantry staples. Panko breadcrumbs and sweet chili sauce. Items i never have stocked previously. Thanks!
    Dish came out perfect and in the future, I will likely re-invent a baked version with tofu or fish.

  15. Brittany says:

    As you know, I’m a superfan. This is one of our favorites!

    Tonight, I wanted to try something a little different, so instead of chicken I used mahi mahi steaks from Costco. AWESOME replacement! The flavor was perfectly paired with the recipe.

    Unfortunately, the coconut milk I had on-hand had spoiled though. So, instead of driving all the way to the store just for coconut milk, I found a substitute that called for boiling 3/4 cup water and 1/4 cup shredded coconut for 5 minutes then blending. Definitely using this instead of buying a can of coconut milk next time, it worked great!

    • I don’t want to be a name dropper but “Ma Ploy” sweet chili sauce is a very good brand. It can be found at Safeway and just about any Oriental food store on the planet. Also good mixed with brown sugar as a glaze on Salmon. The bottle is 25 fl. oz and costs less than $4, cheaper at Oriental food stores.

  16. Katie says:

    Do you think subbing coconut flower for all-purpose flour would be sufficient? Also thinking about skipping the panko and just using shredded unsweetened coconut? Gluten allergy in family.

  17. Debbie says:

    Just wondering if I could substitute the chicken for shrimp

  18. Nicki says:

    I have made this quite a few times its soooo good. My boyfriend is obsessed. I have fried and baked it both turned out great! I use the franks sweet chili sauce it goes so well with the chicken. Making it again tonight!

  19. Not for nothing, but, where can you get 2 lbs. of boneless, skinless chicken breast for $3.96?

    • Well, that was a few years ago so the prices were probably a bit less then. I probably got it at Walmart. These days I can get chicken for that price at my local (not a big national chain) grocery store when it’s on sale, which happens on a fairly regular basis. It pays to check out other stores to see what type of specials they run. You can always freeze the meat, too, if you don’t want to use it right when it’s on sale.

      • Hi….this looks delicious – but being English, I don’t know what panko breadcrumbs are. Guessing from the photos they might be fresh breadcrumbs. Glad to have found your site!

        • They’re a Japanese bread crumb, which is lighter and has larger pieces than a traditional bread crumb. I believe they’re made from bread that is a mix of wheat and rice flours, which is what makes them lighter in texture.

  20. Well expalined. Looks very tasty and yummy. I like chicken recipes.This would be great addition in my selection of recipes.

  21. Chicken with a combo of coconut… looks yummy

  22. Anonymous says:

    I made this with Jasmin rice and your red cabbage slaw, fantastic! great recipes on your site!

  23. Anonymous says:

    FYI to anyone on Weight Watchers, this is 14 points per serving!

  24. Anonymous says:

    Just curious what sides to pair with this yummy chicken.. any suggestions?

  25. This is amazing ,I made two,three times,this is a hit among my family members.

  26. Anonymous says:

    I have not used a recipe to cook in years. This was so easy that anyone can do it. It is baking in the oven right now and smells amazing. I can’t wait to taste them! Thanks for the recipe.

  27. Claire from New Caledonia says:

    Hello, I made this recipe tonight and it was delicious. I think I’ll use it regularly. Thank’s for sharing.

  28. Anonymous says:

    Has anyone tried baking instead of frying?

  29. Kris10grace says:

    Wow! I am a self proclaimed awful cook. I have found several things on here that even I can’t mess up! These were amazing! I am a rather picky eater and my fiance is allergic to garlic and onions….makes it very hard to find something to make in the first place! These were super yummy and easy! I used rice flour and gluten free panko bread crumbs. I also put a little coconut in the egg and milk mixture. (a trick i saw on the chew) Just helped to keep the coconut flavor throughout. I fried them then baked for 5 minutes after, i had fat strips. I used a thai kitchen pineapple chili sauce from whole foods. It was soooo good! Thanks again!

  30. Anonymous says:

    This sounds absolutely awesome! I shall have to try this this week, as soon as I get all the ingredients. Thank You For Sharing!

  31. I am definitely giving this a try. It looks delicious!

  32. OMG these were SO GOOD!!!!!!!!! I had a party and they were one of the entrees. EVERYONE loved them!

  33. I made this last night and it was sooooo good! Thanks for the recipe!

  34. Anonymous says:

    We love this recipe. I substituted shrimp for the chicken and it was also scrumptuous!

  35. Anonymous says:

    Super yummy!!! Love the sweet chili sauce and coconut combo!

  36. Anonymous says:

    I cut them up in thinn-ish strips to get all of the coconut panko yummyness in each bite – it was time consuming but it was worth it.

    I baked these at 400F (spraying the pan and the tops of the chicken with olive oil) and flipped them as I noticed the bottoms were brown (about 7 minutes on each side). I wouldn’t even try frying them since they came out perfectly browned and crunchy this way :)

    I used the Thai Kitchen sweet chili sauce.

    SO GOOD.

  37. Ashley – I still haven’t tried them baked, but I believe other readers have. You’ll probably want to bake them on a wire rack over a baking sheet so that the bottom side doesn’t get soggy. Also, if you spritz them with non-stick spray it helps them get crispy in the oven. Good luck!

  38. I am kind of terrified of fryiing things in my dorm room..but would could I serve this with…and have you found a recipe where you could bake this yet?

  39. My husband and I are trying to be healthier AND do so without spending crazy amounts of money on food. Your recipes are great, and you are making my life so much easier.

    Thanks so much for that.

  40. Just made these for my annual tiki party and everyone loved them. I didn’t add the salt and they tasted just fine. First time I’ve ever tried that sauce and really liked it.
    I came across your blog through Pinterest. I’ll be sharing a link to your site when I blog about my tiki party. Hope it leads to more bloggy love for you :)

  41. I’m in the process of making this dish as I type. (Don’t worry, I have an eye on the chicken strips!) I’m following the recipe, except for one little thing – I’m deep frying the strips, rather than frying them on the stove. I’ve sampled a few that have already come out of the fryer and my only recommendation is that they have some sort of seasoning besides the salt. I suppose the salt alone would be enough, but the first batch came out rather unseasoned. I ramped up the salt and they taste much better now. I can’t help but think that a few additional sprinkles of spice would help improve the flavor. My only other comment is that this makes WAY more chicken than we need for a meal. It is definitely two meals worth! Anyway, thanks for such a great recipe!

  42. Kelly Farrell says:

    Best dinner ever! I love the coconut shrimp at Red Lobster, but I hate the smell of raw shrimp. This was such a good compromise, and I think they even tasted better than the shrimp. I made a sauce like the Red Lobster Pina Colada sauce…some of the leftover coconut milk, some crushed pineapple and juice, and orange marmalade. I added some Wondra flour to thicken it up, but it really didn’t get to a good consistency until it had cooled in the fridge. But cooking 2 lbs of chicken definitely leaves you with leftovers, so it was awesome on day 2! (o:

  43. Thank you so much for this post. I mad it yesterday and it was just great thanks so much.

  44. I saw this on Pinterest. Can’t wait to try it. But only using 1/4 C coconut milk … I’d hate to waste it. Maybe I ought to plan all Thai meals for a whole week.

    Coconut milk does NOT freeze well. It curdles, as does sour cream.

    I’m going to try the baked version. Thanks to those who informed us that the baked version is also crispy! And the tempeh version sounds good, too. ☺

  45. These are in the oven just now and they smell awesome!! :)

  46. I’ve been wanting to try this for awhile now. So its on my menu for next week! Can’t wait to try it!

  47. Anonymous says:

    OMG!!! I made these chicken strips tonight and my family and I LOVED them. I followed your recipe exactly, except for the frying aspect. I sprayed some olive oil in a pan, laid the strips down and drizzled a little more olive oil on top and then baked them for 25 minutes. I broiled them for 2-3 minutes per side after that and they came out crisp, crunchy, and PERFECT. The chilli dipping sauce was a great idea. They made the flavors come together so well. I’ll be back to your blog for more yummy recipies!!

  48. I make coconut shrimp like this and bake them at 400 F. They come out crisp and there’s no need to bake/broil.

  49. Beth!! This recipe is AMAZING!! Thank you so much for posting it! New favorite around this house!

  50. Laurie – Well, there is also this Crunchy Asian Salad but it’s purple cabbage, no ramen, and no broccoli. Hahhaah… I think those two are the closest to what you described :)

  51. Beth, I bet you are right! Though in my memory it looked more like coleslaw and the ramen noodles were raw. I wonder if I mixed up the recipes? Anyway, thanks so much! I absolutely LOVE your blog!

  52. Lauire – I think the only recipe that I have with green cabbage and broccoli is this Chicken Yakisoba. I hope that’s the one!

  53. Kath says:

    This was fantastic! I fried the chicken on the stove top, then put them on paper towels in a pie pan in the oven while I fried the rest of them. We had them with sweet chile sauce, baked sweet potatoes and a green salad. These are good enough for company at my house!

  54. When I found this recipe there was also a recipe for a cabbage dish on the same page. I copied down the ingredients, but can’t find the page now. It contained green cabbage, broccoli, carrots and ramen noodles and possibly other items I already have on hand. Can you point me in the right direction? Thanks!

  55. Anonymous says:

    What are good sides for this? I dont know if I should make fried rice or a salad or some veggies.

  56. Jennifer Salazar says:

    OMG! i absolutely love this recipe!!! my family loved it. definately will make again! :)

  57. Judy says:

    I was searching for a coconut chicken recipe and stumbled across yours. It sounds awesome and cant wait to try it tomorrow for dinner. I will check in tomorrow and let you no how everyone liked it. Sure there wont be any complaints coming from this home.

  58. This is DELICIOUS!! Thank you so much for sharing! :)

  59. I made this for dinner tonight. Added some garlic and onion powder to the flour. Mixed the sweet chile sauce with siracha, perfection. I look forward to having this over some salad for lunch tomorrow.

  60. Anonymous says:

    Made these tonight and they were a big hit. I think the coconut milk in the egg gives a nice oomph to the flavor. I might try baking them next time but I did them in a non-stick skillet with a couple of tablespoons of oil and they turned out fine…not greasy at all.

  61. Anon – I’m not sure because I’ve never cooked with tempeh. If you try it, please let us know how it turns out! Thanks!

  62. Anonymous says:

    I am a vegetarian. Do you think this recipe would turn out well if I substituted tempeh for the chicken?

  63. Anonymous says:

    I am a vegetarian. Do you think this recipe would turn out well if I substituted tempeh for the chicken?

  64. Anonymous says:

    I am a vegetarian. Do you think this recipe would turn out well if I substituted tempeh for the chicken?

  65. Do you think this recipe would work with fish, like tilapia? It sounds yummy and I’m always looking for ways to make fish tastier.

  66. Tori says:

    We had this tonight – so different for us, but lovely! We had ours cooked more as ‘schnitzels’, by cutting the breast in two and banging it out thinner rather than the strips, and then coating and cooking the same. We had ours with some homemade fried rice and veges – so lovely!

  67. Anonymous says:

    Found this on Pinterest, and it is fantastic! Couple things: Mine got dark in the pan, but were much better in the oven. 350 for about 25 minutes. Also, I didn’t purchase coconut milk, but I did use 1/8 teaspoon vanilla extract and 1/4 c regular milk. I couldn’t find sweet chili sauce, so I went with pineapple salsa, an it was pretty good!

  68. @Susan, your mango sauce soulds delish. I might try that, but with 0 fat Greek yogurt and agave syrup for the sweetener.
    Also, another way to make this deep fried but still on the healthy side is to use grapeseed oil rather than vegetable oil.

  69. Anonymous says:

    so good! thanks for the tip on sweet chili sauce, its a new fav!

  70. Oh my this was soooooo good!!! I blended the coconut before mixing with the g/f panko crumbs. I used four chicken breasts for three of us and had enough for lunch and another supper!! I baked the strips at 350 for 20 minutes; prepped the baking sheet with pam and the sprayed olive oil over top – also broiled them on both sides to brown. The homemade Chili Sauce was awesome too!!

  71. Anonymous says:

    I make an orange marmalade sauce – much like that accompanies the coconut shrimp at Outback. Delicious!

  72. Saw this on Pintrest and although we do not eat chicken, I think we will try it with shrimp. Thanks, look forward to preparing.

  73. Anonymous says:

    If you’re baking these I recommend brining your chicken (soaking in a salt/water in the refrigerator) for an hour. it’s an extra step but your chicken will be super moist! Delish!

  74. Anonymous says:

    Wow…absolutely fabulous!! I used Olive oil instead of vegetable oil…healthier. Kids really liked them too!!

  75. Anonymous says:

    Made these tonight-we all loved them-even the kids. I baked mine at 350 and they were delish. Since I have had issues before with browning, I lined the pan with parchment and then sprayed it with EVOO. Then once I put the strips on I lightly sprayed the strips as well. Worked well-cruchiest baked home-made chicken strips I have ever made.
    Thanks!!!

  76. This looks soo tasty and perfect for our annual tiki party.

  77. Anonymous says:

    I found this on pinterest and was so excited to make it. I was a little disappointed as it really seemed to lack a punch of flavor. BUT, the store was out of coconut milk so I used water, egg & a a couple TBS of sugar like someone posted earlier, so maybe that was it. We also baked them 20 min with broiling them 1 min each side on high. Loved the texture & they were nice & juicy, just needed a kick of flavor. Maybe add some sugar to one of the mixtures. For dipping we used one cup sour cream, 1 mango & 1 cup sugar & it was awesome!! I also just omitted the coconut for a few of the strips since my husband isn’t a coconut fan & added some salty seasoning & they were yummy. I’m going to try it again & try to sweeten it up a little more. Thx for the recipe.

  78. Lauren says:

    This is great, and the sweet chili dipping sauce adds a lot of pizazz! It gives it kind of an oriental taste. Don’t use the coconut milk, unless you really love the flavor of coconut. I used it, and it had a strong coconut flavoring. Delicious! :)

  79. Anonymous says:

    I made this and dipped them in a mango chutney. It was amazing!

  80. Anonymous says:

    Just made these and they were AMAZING!! My husband was impressed that they looked as good as they did on the internet ;) I had to find just the right temp. to get the chicken cooked through and not burn the coconut, but found that cutting my strips pretty small was perfect!! Thanks so much!

  81. Sliced chicken breasts will work great :) you dont have to use the broiler, but it will brown and crisp them better. I dont blame you though, broilers can be quite tempermental!

  82. Anonymous says:

    i have thin sliced chicken breasts, would that fine to use also? And if you bake them, do you have to use the broiler after? I don’t trust my oven w/ that, lol.

  83. We made these today, and they were so delicious! Thanks so much for the post.

  84. Anonymous says:

    These are great, my 2 & 3 1/2 yr old loved them too. I made them in “chicken nugget” size, used unsweetened fine shredded coconut which blended great & fried them in deep fryer using olive oil (only I oil I had). I bought sweet chili sauce from trader joes…so yummy! Next time, I will add a little more seasoning & bake them since other reviewers had success.

  85. MMMmmm…so good! Kids loved it. I didn’t have any coconut milk so I did coconut oil and sour cream. I tried the earlier comment by baking it at 400 in my convection oven for 15 minutes. We ended up leaving ours in for 18 and the last 2 or 3 was on broil. I also coated the cookie sheet with a couple tablespoons of vegetable oil. We used the Mae Ploy chili sauce which was the perfect compliment.

  86. Hi there! I just thought I would let you know that there is another blog that has this recipe on their site with not enough credit on there. It seems as though they’re almost taking credit for it.

    http://sixinthesuburbsblog.blogspot.com/2012/02/caribbean-coconut-chicken.html

  87. Anonymous says:

    I found this, like others, on Pinterest. The only adjustment I made was I filet the chicken breasts before cutting them into portion sizes. Makes a breast go further and cuts down the cooking time :D My boys and I loved it! Looks like it’s a keeper in their recipe books!

  88. Thank you for a great recipe – I didn’t have any coconut milk in the pantry but I did have some Diamond glazed walnuts, which I ground up with the crumbs and added to the coconut. I also added a pinch of sugar to the egg & water to give it the boost the coconut milk would’ve given. I’m gonna try the baked version when you make one!!!

  89. Anonymous says:

    So good! Made this last night and only made a few modifications. I used whole wheat flour, lite coconut milk, egg beaters, and 3rds of panko, coconut, and regular bread crumbs. I also ran the coconut through a food processor first as I have picky eaters that turn their noses up at texture. The whole family loved it!

  90. Anonymous says:

    OMG this looks so good…

  91. Anonymous says:

    Love this recipe….It is going to be one of our Super Bowl staples starting this year! ……. I also love Red Lobster’s Coconut Shrimp and made our own version of their sauce with apricot preserves (heated in the microwave for 10 secs. to liquify it a bit), shreded coconut, honey, and a little black pepper for that kick!

  92. Anonymous says:

    I found this on Pinterest and am planning on making it for a superbowl party. I was so glad to hear all the positive comments. It sounded delicious! BTW-for any of you who have a Trader Joe’s, they sell the sweet chili sauce. I can’t wait to make this dish come Sunday. I’m sure it will be a big hit!

  93. I also found your recipe on pinterest, and I tried it with shrimp. It really was wonderful! I added some simple mango salsa and a couple other sauces. It was so good, I posted the shrimp on my blog but cited your blog as the source of the recipe. Thank you so much for such a yummy recipe!

  94. Thank you for sharing such an awesome dish. I shared your link on my blog. http://mommaboyers.blogspot.com
    Thank you again can’t wait to try some of your other recipes.

  95. I found your recipe on pintrest and knew I had to try it.

    However, I really can’t fry things and I need to actually remember that once of these day! :) It ended in burned outside of chicken with raw insides and a really really smokey house!! (I really can’t fry things ever!)

    But I really wanted to try this recipe so I made some more and baked it at 350 for about 25 minutes and then broiled it for couple minutes and it was DELISH! We all loved it! Thanks for the great recipe!

  96. Anonymous says:

    I just made this tonight for my family….I didn’t have the coconut milk but I made it with regular. And the end result was Amazing even my picky 4 year old ate it and asked for seconds!! Well done!! Thanks for sharing!

  97. Oh my god. I just bit into it. This is the best thing I have ever tasted.

  98. I’m making and reviewing your chicken recipe right now and will post my results, as well as give you full credit on my blog.. Thanks!!

    Mama Dobble
    http://www.thetestingmama.blogspot.com

  99. Hi There! I made your recipe the other day and posted it on my blog. Gave you complete credit of course! Thank you!

  100. Anonymous says:

    Made this last night, both my husband and I loved it! So tasty. I couldn’t find the sweet chili either, I did try sweet n’ sour with it and it was good, though you really don’t need any sauce bc it is so flavorful!

  101. I made this tonight. Baked it instead of frying and it was great. Nice recipe!

  102. Oh, you can find my blog at http://butterismybestfriend.wordpress.com, if you are interested

  103. I am a food blogger and included this recipe (along with a link to your blog) tonight! What a great, delicious idea. I’ve always loved coconut shrimp and never thought to try it with chicken (my husband doesn’t like shrimp, but he’s still an okay guy, I promise). Happy eating!

  104. Delish! You were so right about the sauce just bringing them to life! It was the perfect combination…So far all your recipes have been a hit at our home! THANK YOU, THANK YOU, THANK YOU!!! I never enjoyed cooking or really made anything that anyone loved until now! Keep posting please :)

  105. PS. I baked at 350 degrees for 20 minutes. I did splash a small amount of olive oil across in the 10 minutes of baking and turned them midway. Yummy!

  106. Made your coconut chicken tonight. A+++! thank you and I love your site :)

  107. Made this tonight! Thanks for posting! Amazing!!

  108. Lovely idea.. and pic makes me hungry:)

  109. Brilliant! I used non-sweetened coconut, and fried them up in my cast iron pan. Can’t stop eating them, nor can my husband. Next time, I will use sweetened coconut, just to compare which way we prefer. Back to eating…. :-)

  110. Anonymous says:

    I made these tonight, My husband ate about half of the batch. I baked them instead of frying them and they were delicious! I also have a thai section in my supermarket and they have a new sauce called sweet chili sauce! Bottom line.. this meal was amazing!

  111. Seriously to die for! I can’t wait to make them again…loved them! Craving them! Want them!

  112. I made these tonight and they were a HUGE hit! So good! I didn’t have the chili sauce, either, but instead made an apricot dipping sauce like the one at Iggys. I found a recipe for it at http://www.epicurious.com/recipes/food/views/Apricot-Dipping-Sauce-103074. It was SO FREAKING YUMMY! Thank you!

  113. I didn’t have any Panko, but I did have Matzo Meal – so I used that instead, in the same amount. It made the coconut burn a little bit easier, but not too much. It came out really nice! My live-in-boyfriend demands that I cook it again and often.

  114. Anonymous says:

    Yum! I used Peach Chipotle salsa! It was pretty chunky so I put it in the blender for 30 seconds and it is such an awesome compliment to the chicken! Thank you for this recipe!

  115. Anonymous says:

    I made these last week, I actually did a pan fried batch and a batch in the oven. Both were delicious, but I actually preferred the baked version better! I used your tip and chopped up the coconut (just used a knife) before adding to the panko. Also used the coconut milk added to the egg. Turned out great! Easy, fast, and yummy. Thanks!

  116. Anonymous says:

    Iwould like yo be able to print the recipe ot my internet , without having to go to facebook join something,etc.

  117. Susan says:

    I made these this weekend…cut into bite size… I did run the coconut through a food processor as suggested….I baked instead of friend on a convection oven at 400 for 15 mins…delish! I will make again & again! I served them w/ a mango cream sauce….1 cup sour cream, 1 mango, 1/3 cup sugar….blend in food processor till smooth!

  118. Cristy – I’m not sure! I bet it would work if you are going to drop them into a deep fryer so that they get cooked and thawed at the same time. Otherwise, I’d worry about the coating coming off as it thaws. It might still work with a shallow pan fry technique like I used above, but I haven’t tried it so I can’t say for sure! :)

  119. Thanks!!!! I will have to give this recipe a try! I love thai sweet chili sauce and have a big bottle of it in my fridge begging to be used!

    BTW, I made your naan bread last week and wanted to tell you it was out of this world! My husband and I couldn’t stop eating it! I always come to your blog to get ideas for meal planning. Can’t say this enough, but this is an awesome site with yummy ideas!

  120. Cristy says:

    Think this could be prepped and frozen?

  121. GDUMAS – If I remember correctly, I could only find sweetened as well! It actually gave the chicken strips a nice hint of sweetness!

  122. Hi, I’m planning on making this sometime this week. The only shredded coconut I can find at my store are “sweetened” and not plain. Would that be ok to use? What did you use? Is that what you used?

    Thanks!

  123. I stumbled upon this recipe on Pinterest and can’t wait to try it! Hope to have a new dish to add to the rotation! Looking forward to browsing the rest of your blog, too :-)

  124. Just made this last week and it was incredible! Thanks so much for an easy, family friendly & cheap yet yummy meal. It’s now on my “dinner rotation.”

  125. Anonymous says:

    this was delicious!!!! i am only 10 years old and i made this with my mom for a little mother daughter bonding time.one of the best things i have tasted.the coconut milk adds a little flavor to it.

  126. Well…I answered my own question…the coconut oil burns way too fast…1st batch, kinda dark! LOL

  127. Hey Beth…just a thought…how do you think they would fry in coconut oil?

  128. Michaela Miller says:

    This was amazing! So fun and great recipe for kids!

  129. Yum. The thinner the chicken the better or the coating over-cooks before the chicken!

  130. Made this tonight… it was fantastic! I tried frying it, but burned the first batch really bad lol (think the oil was too hot?), so I decided to bake the rest. I did like a previous poster did and baked at 350 for 20 min, then broiled each side (at 500) for 1 min. It was very good, will make again, baking it instead of frying it.

  131. Made this the other night. AMAZING!! Everyone loved it!!

    Thank you for the recipe!

    Chrissy @ http://www.formamas.blogspot.com

  132. This was delicious! Thank you! My daughter and I don’t fancy spicy foods (I know the sauce is pretty mild, but we are light-weights), so I I just added a splash of rice vinegar and a dash of honey to lighten it up a bit. We are also unable to eat gluten so I used gluten free bread crumbs and it still tasted great! Yum!

  133. This chicken looks good! Found it on pinterest :)

  134. Cecily – I used the sweetened kind because I didn’t want to search for the unsweetened either :)

  135. Cecily says:

    Curious – is the coconut the shredded sweetened kind from the baking aisle? That’s what I have in my pantry and I want to try this recipe, I’m just afraid the sweetened coconut would make it too sweet. There is an unsweetened shredded coconut – but I’d have to go out hunting at other stores for it.

  136. Found this on Pinterest tonight & made them tonight! Delish!

  137. Thanks for sharing!!!!

  138. Made these for dinner tonight & it was a big hit! Even my super picky eater liked them!!!! Want to try the recipe on Halibut next time, & sounds like they bake up nicely as well!!!!

  139. Holy freaking cow. I love coconut and these are AMAZING! And so simple to make! You can make this, coconut rice, and asparagus all under 30 minutes. The best part about these chicken strips is that they taste like coconut, but aren’t too sweet. The sweet chili sauce totally makes the dish! I even mixed it in with the rice to make that extra yummy! Thanks for your blog, Beth!

  140. I just made this for dinner and they were SO GOOD!!!! I couldn’t find sweet chili sauce, so I used a mango pepper sauce instead. So delicious! Will definitely be going on my list of regular dinners! Thanks for the recipe! XOXO

  141. AMAZING! Im trying this TONIGHT! Thanks for sharing!!

    Chrissy @ formamas.blogspot.com

  142. I ran across this recipe on Pinterest yesterday, and just had to make them! They are SO good. I had to stop myself from eating it all… as it was, I ate too much, lol! We will be adding this to our meal rotation!

  143. I made these yesterday,and added shrimp too..Awesome! the grandkids loved them too! i think next time, i may make few on the smaller kabob sticks for the grandkids! thank you for sharing!

  144. Julia says:

    I just made these. We haven’t even sat down to dinner yet, and I’ve already had a couple. So good! I didn’t have any eggs (I realized too late) so instead I used some milk and sour cream mixed together, and it worked out fine. Also, the coconut I got was a fine shred, so it blended with the panko and stayed on really nicely. They look just like boring restaurant chicken strips, but taste about a million times better. This recipe is definitely a keeper. Thanks!!

  145. side note: sweet chili sauce makes an excellent pizza sauce!!! Top it with chicken… pineapple, maybe some pepper…. tasty! I’m sure the leftovers from this recipe would be great sliced up and on a pizza!!

  146. Absolutely! As a matter of fact, I made Tilapia fish sticks a couple of weeks ago with pretty much the same technique. The only difference is coconut in the breading. Here is the url:

    http://budgetbytes.blogspot.com/2010/11/tilapia-fish-sticks-622-recipe-156.html

  147. Do you think this recipe would work with fish, like tilapia? It sounds yummy and I’m always looking for ways to make fish tastier.

  148. Anonymous says:

    I made this tonight after not attempting a recipe in literally years. All I can say is “spectacular”! So delicious and light, it hardly absorbed any oil and my husband devoured them! Your blog is inspiring me to cook and save money…thank you Beth!!

  149. Amy, My oven is junk. It only has one broil setting. 500. I baked at 350 for about 20 minutes. Then broiled only 1 minute each side. I had to watch them close during the broil because of my rascally oven being way too hot. I would definitely use the low broil. Good luck!

  150. @Monica: How long did you bake before you broiled the chicken strips? High or Low Broil?

  151. I just made these last night with the coconut rice pilaf and it was SO delicious! I used the bake then broil method, instead of frying. They turned out a little crispy, not soggy at all. I loved them, and will definitely be making them again.

  152. To eat chicken frequently can help you a lot because this meat contain many protein, calcium, phosphorus, and vitamins portasio and its flavor is very pleasant to the palate. I particulary like to prepare the chicken with some souce or simply fried is delicous.I love and i eat it very often. and it isn´t heavy for the stomach too. So if you are doing some diet, to eat chicken is a great alternative.

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  153. Anonymous says:

    You can make the sweet chili sauce yourself by mixing sriracha or sambal oelek with agave nectar or honey.

  154. Anonymous says:

    I was able to make a pretty good chile sauce by mixing equal parts of siracha and honey mustard, and then an extra shot of honey.

  155. Hi!
    I never think we can combine coconut with chicken, is very good. And that dipping salsa is totally delicious.
    Thanks for the recipe.

  156. Anonymous says:

    These are so awesome! I don’t even feel guilty about eating them (when I bake/broil them like the Sriracha chicken strips) or going back for seconds:) Good amount of heat in the sauce.

  157. This was really tasty! I liked the idea of the spicyness of the Sriracha strips but I didn’t have any of that on hand so I added some hot sauce to the egg wash. That added just a subtle little kick to the strips and they were awesome. I’ll definitely make this again!

  158. delish.

  159. Awesome, thanks for the recipe link! I actually intended to make the sweet chili sauce myself but couldn’t ever decide on a recipe so I just bought some instead. I think the one you used was one that I looked at… I’m glad to know that its a good recipe and I’ll be making in the future for sure!

  160. I made these as written but chose to make Thai Sweet Chili Sauce rather than buy it. Honestly..the chicken was great but the sauce made everything a step up. I used a recipe from RecipeZarr…(http://www.recipezaar.com/Thai-Sweet-Chili-Sauce-120670)

    Next time I may try to bake a batch rather than fry them just in effort to be more health conscious…

    Seriously good though…

  161. Anonymous says:

    Oh wow! No need to fry these at all. I had them in the oven on a baking sheet and they were great. A bit dry but the sauce solves that problem.

  162. Wow this looks delicious! I was planning on making coconut shrimp this week since shrimp was on sale for $4.99 a pound at SuperTarget, but maybe I’ll throw in some chicken too :) Love your site.

  163. Mmm, these baked up really nicely at 350 degrees for about 25 minutes. Nuked some hot pepper jelly in a ramekin and used it for dipping. Perfection!

  164. Made this tonight and it was to die for. I used garlic chili sauce for dipping and it really made the difference. Great recipe!

  165. I made this for my husband and I last night for dinner. I used boneless skinless thigh meat (he likes that better,)cutting each thigh into 3 pieces and followed your recipe the rest of the way. He really enjoyed this recipe and I am sure we will be making it again. Could do the same thing with some butterflied prawns?

    Made a batch of jalapeño jelly last week, will try some of that instead of the sweet chili sauce next time.

  166. Wow, what a great recipe. I have to get some coconut for this one!

  167. i’ve been wanting to make some sweet chili sauce from scratch!

    after eating these leftovers for a couple of days i have to say that it gets more coconutty as it sits in the fridge! i’m lovin’ the left overs more than right after it was cooked :P

  168. Made this last night for my parents and brother…turned out wonderful! I decided to go with a Thai Sweet Chili Sauce from-scratch recipe instead of buying some at the store. It was a great compliment to the chicken!

    The next time I make this I will try baking it and let you know how it turns out. Thanks for the recipe!!

  169. Thanks for the great recipe idea, I have to try this after skiing this weekend; will let you know.

  170. yeah, your oil may have been too hot but also my little point and shoot camera tends to over expose everything so nothing ever looks as browned as it really is :P glad it turned out good, bummer about the sauce tho! (yes, pepper jelly would have the same effect!)

  171. DELICIOUS! I cooked these tonight and they were great! Mine got a little darker than yours ( I think I had the oil too hot ) but they had a great flavor. I could not find sweet chili sauce, so I got a garlic chili sauce from the Asian food section at Albertsons and it was a great combination. I think the sweet would have been better. Or pepper jelly.

    These are quite large servings, we have leftovers. I found 3 strips to be enough, although my breasts might have been larger. I had a salad with them as well so that may be what filled me up.

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