Sunday, August 12, 2012

Coconut Chicken with Sweet and Sour Sauce

My daughters favorite thing in the world to eat, is Coconut Shrimp. No one else here is a fan. So I thought I would try Coconut Chicken. Now Coconut Chicken is my daughters favorite thing in the world to eat. We still are not big fans. She just loves Pina Colada's and getting caught in the rain I guess. If you like Coconut, you will love this dish. 

Gluten Free Coconut Chicken with Sweet and Sour Dipping Sauce
adapted from budget bytes

2 lbs. boneless, skinless chicken breasts
2 large eggs
1/4 cup coconut milk
1/2 cup maninis all purpose flour
1 cup tortilla chip crumbs
1 cup shredded coconut
1/2 tsp salt
1/2 cup vegetable oil, divided

For the sauce: 
1/3 cup r rice vinegar 
4 tablespoons brown sugar 
1 tablespoon ketchup 
1 teaspoon soy sauce 
2 teaspoons cornstarch mixed with 4 teaspoons water 

Cut each breast into 6 strips, diagonally.

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 tortilla chip crumbs and shredded coconut.

Place 1/4 cup of vegetable oil in a large heavy duty skillet and heat over medium/high heat until it is 350 degrees.

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 
Then finally coat each in tortilla and shredded coconut. 
After coating 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 some room between each strip. 
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 1/4 cup to the pan. Allow the oil to come up to temperature before frying the next batch (2-3 minutes). 
Add all the sauce ingredients in a mixing bowl and whisk together until fully blended. 
Serve chicken with dipping sauce. 

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  1. LOL... pina coladas and getting caught in the rain. Too funny. You have to be from the 70''s and 80's to get that one. :) I think I would like this... certainly looks tasty. :)

  2. Awesome idea! And what beautiful color the chicken tenders develop after cooking! I gotta try these.

  3. I make coconut chicken as well! Love them! You have a new GFC follower! Can't wait to read more!


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