These chicken strips make finger food at a party!
Coconut Chicken Strips With Two Dipping Sauces
Servings
8 Servings
Ingredients
- Chicken Strips
- 6 boneless skinless chicken breasts
- salt
- freshly ground pepper
- 1/4 cup flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 eggs lightly beaten
- 1/2 cup panko or corn flake crumbs
- 1 cup sweetened flaked coconut
- honey
- Mango Sauce
- 1 fresh mango
- 1/4 cup soy milk
- 2 tablespoons dry white wine
- 2 teaspoons honey mustard
- 3 tablespoons chopped hazelnuts
- Apricot Sauce
- 6 ounces apricot preserves
- 2 teaspoons yellow mustard not Dijon
- 2 tablespoons teriyaki sauce
Instructions
- Preheat oven to 350˚ F.
- Remove the tenders from the chicken. Cut each breast into long 1⁄2-inch thin strips, trimming the ends to make rectangle shapes. Trim the tenders as well. Season the strips with salt and pepper.
- Place the flour into a shallow dish. Add some salt and pepper to the flour. Add the garlic powder and cayenne. Toss to combine. Place the beaten egg into a second shallow dish. Mix the panko or corn flake crumbs and coconut in a third dish.
- Lightly coat the chicken strips with flour, shaking off excess. Dip each strip into the egg, shaking off excess. Roll into coconut mixture, pressing the coconut into the chicken to evenly coat.
- Place the coated strips on a baking sheet. Lightly drizzle with honey. Bake 20 minutes, turning the strips halfway through.
- Meanwhile prepare the sauces. Place the mango into a blender or the bowl of a food processor fitted with a metal blade. Purée. Add the soy milk, wine, and mustard. Pulse 2-3 times. Set aside.
- Combine apricot preserves, yellow mustard, and teriyaki sauce. Stir to combine.
- To serve place 3-4 chicken strips on each plate with two small bowls, one with the mango sauce and the other with the apricot sauce.
I made these coconut chicken strips this week as a test for a possible Rosh Hashanah dish. They are sooooooo yummy. We ate all of them in one sitting.