Description
Chai coconut chicken strips bring warm spice and tropical flavor together in a crispy coating that you can serve with your favorite dipping sauce. This dish comes together quickly with ingredients you probably have on hand, making it perfect for weeknight dinners or when you need something satisfying to feed your family.
Ingredients
Scale
Protein Base:
- 1 pound boneless skinless chicken breasts or thighs cut into strips
- 1 egg
Dry Coating:
- 1 cup all-purpose flour divided in half
- 1 cup panko bread crumbs
- 1 cup shredded coconut
- 1/2 cup brown sugar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon Chai Spice Mix
Wet Coating and Cooking:
- 3/4 cup coconut milk
- 2 tablespoons garlic chili sauce
- 1/2 cup oil for frying
- Sweet Chili Dipping Sauce
Instructions
- Combine 1/2 cup flour with 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon chai spice mix in a medium bowl and set it aside for your first coating station.
- Whisk together 3/4 cup coconut milk, 1 egg, and 2 tablespoons garlic chili sauce in another medium bowl to create your egg wash.
- Mix 1 cup panko bread crumbs, 1 cup shredded coconut, 1/2 cup brown sugar, 1/2 teaspoon chai spice mix, and the remaining 1/2 cup flour in a larger bowl for your final breading layer.
- Heat about 3 inches of oil to exactly 350 degrees Fahrenheit in your wok or heavy-bottomed pot using a candy thermometer to monitor the temperature.
- Working with your 1 pound of chicken strips, coat each piece in the flour mixture first, tapping away the excess before moving to the next station.
- Dip each floured strip into your egg mixture, allowing the coating to drip off slightly before transferring it to the panko mixture.
- Press each strip firmly into the panko-coconut mixture so the coating adheres completely on all sides.
- Fry your chicken strips in batches, keeping your oil temperature steady at 350 degrees Fahrenheit throughout cooking to prevent overcrowding the pot.
- Remove each batch from the oil and drain on paper towels before plating and serving alongside your sweet chili dipping sauce.
Notes
- Toast your panko and coconut mixture in a dry skillet for a few minutes before mixing it together, which adds a deeper, nuttier flavor to your coating.
- Keep your oil at exactly 350 degrees with a thermometer, since too-hot oil burns the outside before cooking the chicken through, while cooler oil makes strips greasy.
- Press the panko-coconut coating firmly onto each strip after dipping so it adheres properly and creates a crispy, golden crust instead of falling off in the oil.
- For a dairy-free version, swap coconut milk for the egg entirely by using it as your wet coating-the strips turn out just as crispy and stay tender inside.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: More Fried Chicken
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 90 mg