Coconut Chicken Strips with Two Dipping Sauces
Elana
ingredients
Chicken Strips- 6 boneless, skinless chicken breasts
- salt
- freshly ground black pepper
- 1/4 cup all-purpose flour
- 1/4 tap garlic powder
- 1/4 tsp cayenne pepper
- 2 eggs, lightly beaten
- 1/2 cup panko or corn flake crumbs
- 1 cup sweetened flake coconut
- honey
- 1 fresh mango
- 1/4 cup soy milk
- 2 tbsp dry white wine
- 2 tsp honey mustard
- 3 tbsp chopped hazelnuts
- 6 oz apricot preserves
- 2 tsp yellow mustard (not dijon)
- 2 tbsp teriyaki sauce
directions
- 1
Preheat oven to 350 degrees.
- 2
Remove the tenders from the chicken. Cut each breast into long 1/2-inch thin strips, rimming the ends to make rectangular shapes. Trim the tenders as well. Season the strips with salt and pepper.
- 3
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.
- 4
Lightly coat the chicken strips with flour, shaking off excess. Dip each strip into the egg, shaking off the excess. Roll into coconut mixture, pressing coconut into the chicken to evenly coat.
- 5
Place the coated strips on a baking sheet. Lightly drizzle with honey. Bake 20 minutes, turning the strips halfway through.
- 6
Meanwhile, prepare the sauces. Place the mango into a blender or the bowl of a food processor fitted with a metal blade. Puree. Add the soy milk, wine, and mustard. Pulse 2-3 times. Set aside.
- 7
Combine apricot preserves, yellow mustard, and teriyaki sauce. Stir to combine.
- 8
To serve place 3-4 chicken strips on each plate with two small bowls, one with mango sauce and the other with apricot sauce.
Source: Kosher by Design
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