Slice chicken breasts into strips, or pound out whole breasts to ¼-inch thick to make schnitzel. Don’t cheat on the marinade–go the full two hours. It makes the chicken tender and flavorful.
Crispy Coconut Chicken Fingers or Schnitzel
Servings
6 Servings
Ingredients
- 1 cup coconut milk
- 1 tablespoon grated fresh ginger or 1½ teaspoons ground ginger
- 2 garlic cloves minced
- 2 tablespoons grated fresh turmeric or 2 teaspoons ground turmeric
- Zest and juice of 1 lime
- 1 tablespoon soy sauce
- 2 teaspoons sriracha
- 6 chicken breasts cut into finger size strips
- 2 cups rice flour
- 1 cup desiccated coconut dried and unsweetened
- Melted coconut oil for frying
- ½ cup orange marmalade
- 3 tablespoons soy sauce
- 1 tablespoon grated fresh ginger or 1½ teaspoons ground ginger
- 1 garlic clove grated on a microplane
- 2 teaspoons sriracha
- 3 scallions thinly sliced
Instructions
- Coconut Marinade:
- In a large bowl, whisk together coconut milk, ginger, garlic, turmeric, lime juice and zest, soy sauce, and sriracha. Place chicken in bowl, and marinate strips in the refrigerator for at least 2 hours.
- Coconut Breading:
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- Whisk rice flour, coconut, salt, and pepper in a shallow baking dish.
- In a medium sauté pan over medium heat, pour coconut oil, so that it comes up ¼-inch the sides of the pan.
- Shake off marinade, and dredge in rice flour mixture. Once oil is hot, place chicken in pan and brown chicken for 3 minutes, until golden on both sides.
- Sprinkle with sea or kosher salt. Place browned chicken on baking sheet and roast in a 325°F oven for 7 to 10 minutes, until cooked through.
- Orange-Ginger Dipping Sauce:
- Whisk marmalade, soy sauce, ginger, garlic, sriracha, and scallions in a small saucepan over low heat until marmalade is melted and sauce is warmed.
- Spoon into a small bowl, and serve with chicken fingers.
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