Coconut Chicken Strips with Sweet Chili Sauce

Talk about addictive! Once you try one of these crispy Coconut Chicken strips dipped in tangy sweet chili sauce you’re going to want to make them on a weekly basis. Because the chicken is sliced nice and thin and then cooked quickly in hot oil, the chicken stays juicy and tender on the inside, while developing a perfectly golden brown and crispy exterior. Pair that with a bowl of cool, sweet, and tangy Thai sweet chili sauce for dipping and I’m in absolute heaven. So if you love chicken tenders, chicken strips, boneless wings, or anything along those lines, I think you’re going to love these Coconut Chicken Strips.

What Kind of Chicken to Use

I’ve tried this recipe with both chicken breast (boneless, skinless) and chicken tenders. Chicken tenders ended up being too large when used whole, so while they are an option you’ll probably still want to slice them into thinner pieces before breading and cooking. 

Another option would be to use boneless, skinless chicken thighs cut into chunks, so you’ll have something more along the lines of coconut chicken “bites” than strips. I think that would be awesome! The dark meat of chicken thighs will be extra tender and juicy.

What to Serve with Coconut Chicken Strips

Don’t skip that sweet chili sauce! You can find sweet chili sauce in the international aisle of most major grocery stores, or you can try making your own with my Homemade Sweet Chili Sauce recipe. For side dishes, you can pair this with something like Crunchy Cabbage Salad with Sesame Dressing, Cucumber Mango Salad, or Savory Coconut Rice. 

What Oil is Good For Frying?

It’s really important to use the right kind of cooking oil for frying. Every type of cooking oil has a different “smoke point,” which is the temperature that the oil begins to smoke and burn. And obviously, we want to avoid that because burned oil does not taste good (and it’s a fire hazard!). So, you’ll want to choose an oil that can withstand the high temperature of frying and an oil that doesn’t have a strong flavor of its own. Some good oils to choose from are canola oil, vegetable oil, safflower oil, refined coconut oil, corn oil, peanut oil, soybean oil, safflower oil, refined olive oil, or refined avocado oil.

How to Make Coconut Chicken Strips – Step by Step Photos

Start with about 1.3 lbs. of boneless, skinless chicken breast. Cut them into ½-inch wide strips. I like to do this sort of on a diagonal to keep them more even in length. If your chicken breasts are very large, you might want to cut the length of the strip in half as well. Cutting the chicken strips thin enough is important because this allows it to cook through quickly. 

Sprinkle ¼ tsp salt and 2 Tbsp flour over the chicken strips, then toss until they’re evenly coated.

Whisk together two large eggs and ¼ cup full-fat coconut milk in a bowl. Make sure to use the type of coconut milk that is in a can, not the type in a carton that is meant to be a dairy milk substitute.

Combine 1 cup sweetened coconut flakes and 1 cup panko breadcrumbs in a wide, shallow bowl.

Set up your breading station with the bowl of coconut egg wash, the bowl with coconut and breadcrumbs, and a plate or tray for the breaded chicken. I’m using a parchment lined baking sheet to hold the breaded chicken just for easy cleanup. Dip each chicken strip first into the eggwash (let excess drip off), then into the breadcrumb mixture. Make sure the breadcrumbs and coconut fully coat all sides, then place the chicken strip on your holding tray.

Once all of the chicken strips are breaded, it’s time to start cooking. Add ¼ cup cooking oil to a skillet and heat over medium. Wait until the oil is very hot, but not smoking. If you drop one of the panko breadcrumbs into the hot oil, it should immediately begin sizzling. If it doesn’t sizzle right away, the oil is not hot enough. If at any point during the cooking process the oil begins to smoke, remove it from the heat immediately and wait for it to cool down. 

Once the oil is good and hot, add several of the chicken strips, leaving a little space between each. Cook for about 3 minutes on each side, or until they are deeply golden brown on each side. Transfer the cooked chicken to a paper towel lined plate to drain. Scoop out any loose pieces of coconut, add a little more oil if needed, wait for it to get hot again, and then cook a second batch of chicken strips. You should be able to cook them all in 2-3 batches. 

Once they’re all cooked, it’s time to serve! 

Pour about one cup of sweet chili sauce into a bowl and place that in the center of the coconut chicken strips. I sprinkled the chicken strips with a little cilantro for color, but that’s not needed for flavor. Sliced green onions are another optional garnish idea. Enjoy!