Description
This coconut chicken will make your taste buds feel like they’re on a tropical vacation, no passport required. Ready in minutes but tastes like you spent hours!
Ingredients
Scale
- 1½ pounds boneless skinless chicken breasts cut into 1-inch strips
- ½ cup all-purpose flour, 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs beaten with 2 tablespoons water
- 1½ cups unsweetened coconut flakes
- ½ cup panko breadcrumbs
- 3 tablespoons neutral oil like canola or vegetable
- ¼ cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce for dipping sauce.
Instructions
- Cut chicken into 1-inch strips and pat dry. Set up breading station: combine flour, salt, and pepper in first dish; beat eggs with water in second dish; mix coconut flakes with panko in third dish.
- Dredge each chicken piece in flour, dip in egg wash, then press firmly into coconut-panko mixture. Place on clean plate and let rest 5-10 minutes.
- Heat oil in large skillet over medium-high heat. Cook chicken 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to wire rack.
- Whisk together honey, Dijon mustard, and soy sauce in small bowl for dipping sauce.
- Serve coconut chicken with dipping sauce, lime wedges, and fresh herbs. Pair with rice and vegetables for a complete meal.