These were so yummy!! The sauce is a must. Don't think you can get by and just make the chicken strips and you'll be set for a delicious meal, because the sweet chili sauce makes this dish worthy of a blog post. My kids of course didn't use the sauce and they liked them just fine, but hubby and I dipped and dipped and dipped again into the sweet chili sauce. I had never had it before and it was good! I can't wait to see what else I can pair it with. It wasn't hard to find. It was in the Asian aisle at the grocery store, and I even bought it at walmart. yum!
Coconut Chicken Strips with Sweet Chili Sauce
from Budget Bytes
1 pound boneless chicken breasts, cut into thin strips
2 TBSP milk (coconut if you have it, I didn't.)
1/4 cup flour
1/2 cup panko breadcrumbs
1/2 cup shredded coconut
1/4 cup oil
1/2 cup sweet chili sauce (can be found in most grocery stores in the Asian aisle.)
Mix panko bread crumbs and coconut together in a food processor. Pulse a few times to mix well and make the coconut a bit smaller. This step isn't necessary, but I did it and I think it worked well. After mixing, place in a bowl.
Put flour in one bowl. In another bowl, mix milk and egg. You should have three separate bowls for dipping.
Heat oil in heavy pan. Dip chicken strips in flour, then egg/milk mixture, and finally in coconut mixture. Immediately place in hot oil. Cook on one side for 2-3 minutes, then flip to the other side and cook another 2-3 minutes. Make sure the strips aren't crowded, leave about an inch between each strip. Once the chicken is cooked through and there is no more pink in the middle remove strips to a paper towel lined plate.
Serve immediately with sweet chili sauce for dipping.