COCONUT CHICKEN TENDERS WITH SWEET CHILI SAUCE
No need to wait for a visit to your favorite restaurant to order coconut chicken. Original Bisquick mix makes a quick-fix breading for a dish that can be on the table in just half an hour.
Provided by Brooke Lark
Categories Appetizer
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
- In medium bowl, beat eggs, water and soy sauce with whisk or fork. In another medium bowl, stir together Bisquick mix and coconut.
- In large skillet, heat oil over medium heat. Dip each chicken tender in egg mixture, then in Bisquick mixture; dip again in egg mixture and in Bisquick mixture. Cook chicken in batches in hot oil until browned on each side. Place chicken on cookie sheet.
- Bake 5 to 10 minutes or until chicken is no longer pink in center. Serve with sweet chili sauce for dipping.
Nutrition Facts : ServingSize 1 Serving
GRILLED LIME CILANTRO CHICKEN WITH SWEET CHILI SAUCE
Perfectly grilled tender and juicy chicken marinated in a lime cilantro marinade with soy sauce and topped with sweet chili sauce. Marinate the chicken the night before or the morning-of and you'll be ready for dinner in no time. This recipe was made in a Panasonic CIO.
Provided by bd.weld
Categories Trusted Brands: Recipes and Tips Panasonic
Time 3h27m
Yield 2
Number Of Ingredients 8
Steps:
- Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight.
- Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
- Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).
- Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 16.1 g, Cholesterol 117 mg, Fat 11.6 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 2.2 g, Sodium 702.3 mg, Sugar 10.4 g
COCONUT CHICKEN
I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!
Provided by Katie Augustitus
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 6
Number Of Ingredients 12
Steps:
- Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
- Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
- Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
- Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 29.4 g, Cholesterol 95.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 16.8 g, Sodium 544.1 mg, Sugar 4.7 g
CHICKEN WITH SWEET CHILI SAUCE
Yes, what else...another recipe using Mae Ploy's sweet chili sauce. This is a stovetop recipe, but am certain grilling would be wonderful. Should you want a superior sauce even to Mae Ploy's, see recipe #457035.
Provided by gailanng
Categories Chicken Breast
Time 50m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl mix together sweet chili sauce, soy sauce and garlic. Pour 1/2 cup (half the mixture) into a small plastic food storage zip bag. Add chicken and turn to coat; refrigerate and marinade 30 minutes.
- To a skillet, add a tablespoon or two of oil and heat over medium-high heat. Remove chicken from marinade and brown on one side for about 2-3 minutes (it may smoke a little from the sweet marinade). Turn the chicken over and brown for 2 minutes longer. Cover with a lid, turn the heat to low and let it finish cooking for about 8 minutes.
- Place remaining chili sauce and soy sauce mixture in a small saucepan and simmer over low heat until heated through, about 5 minutes. Serve over chicken.
Nutrition Facts : Calories 308, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 2776, Carbohydrate 9.3, Fiber 0.8, Sugar 1, Protein 36.5
EASY SWEET CHILI CHICKEN
Easy sweet chili chicken is your answer to a quick weeknight dinner. Makes incredible leftovers and the homemade sweet chili sauce is so versatile!
Provided by Sally
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (204°C). Lightly spray a baking pan with nonstick spray- I use a 10-inch casserole dish. Anything around this size works.
- Combine the water, honey, rice vinegar, cornstarch, garlic, crushed red pepper, Sriracha, and salt together in a small saucepan over low heat. Bring to a simmer while whisking occasionally. Allow to simmer for 3 minutes. It will begin to rapidly thicken. Turn off the heat and set aside.
- Arrange chicken in the prepared baking pan. Spread sauce on top, then turn the chicken over to make sure every inch is coated in the sauce.
- Bake uncovered for about 30 minutes or until the chicken is completely cooked through. For extra color, I switch the oven to broil for the last few minutes. That is optional.
- Sprinkle sesame seeds and green onion on top and serve the chicken with sauce from the pan. Store leftovers in the refrigerator for up to 5 days.
CHICKEN IN COCONUT SAUCE
Make and share this Chicken in Coconut Sauce recipe from Food.com.
Provided by Parsley
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, over med-high heat, sauté onion and garlic in oil.
- Meanwhile, in a mixing bowl, combine chili powder, ginger, salt, lemon juice and coconut milk and stir.
- Add chicken to skillet and brown both sides. Reduce heat to medium.
- Pour coconut milk mixture over chicken in skillet and cover. Continue to cook over medium heat until chicken is done; about 20-25 minutes.
Nutrition Facts : Calories 468.2, Fat 22, SaturatedFat 13, Cholesterol 72.6, Sodium 461.3, Carbohydrate 42.7, Fiber 0.8, Sugar 39.1, Protein 25.4
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SWEET CHILI COCONUT CHICKEN FINGERS - SLENDER KITCHEN
From slenderkitchen.com
Cuisine AsianTotal Time 35 minsCategory DinnerCalories 227 per serving
- Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil and place a wire rack on top. Season the chicken with salt and pepper.
- Place the coconut in a shallow dish an the sweet Thai chili sauce in a shallow dish. Stir in the Sriracha to taste if using.
- Dip the chicken into the sweet chili sauce and press into the coconut. Place on wire rack. Repeat with all tenders. Bake for 15-20 minutes. If the tenders aren’t browning, broil for the last 1-2 minutes or cooking to crispy up the coconut.
COCONUT CHICKEN TENDERS RECIPE - PUREWOW
From purewow.com
4.3/5 (17)Total Time 35 minsServings 6Calories 680 per serving
- In a large cast-iron skillet or Dutch oven, heat about 3 inches of oil until it reaches 325°F (use an instant-read or deep-fry thermometer). Place a wire rack inside a baking sheet lined with paper towels.
- Line a large plate with several layers of paper towels, and set out three shallow bowls. In the first bowl, whisk together the flour, salt, pepper and cayenne. In the second, whisk the eggs together. In the third, add the coconut.
- Working with one piece at a time, dip the chicken into the flour mixture, then the eggs, then the coconut. Continue until all the chicken is coated, carefully transferring each piece to the prepared rack.
- Working in batches, carefully add the chicken to the oil. Fry, turning once or twice, until it's golden brown and cooked through, 6 to 8 minutes; transfer to the paper-towel-lined plate and season with kosher salt.
EASY BAKED COCONUT CHICKEN TENDERS WITH A SWEET CHILI ...
From ourfarmerhouse.com
Cuisine AmericanCategory DinnerServings 4Calories 346 per serving
- Preheat the oven to 375°F, lightly grease a cooling rack with nonstick cooking spray and set it on a baking sheet, then set aside.
- In a shallow baking dish, combine the chicken, coconut milk and lime zest. Cover and refrigerate for 15-20 minutes to marinate.
- When the chicken has marinated, allow the excess coconut milk to drip off back into the baking dish (then discard it), and coat each chicken tender with the Panko mixture. Set them on the prepared cooling rack/baking sheet. Spray the tops generously with nonstick cooking spray.
COCONUT CHICKEN WITH SWEET CHILI DIPPING SAUCE - THE VIEW ...
From theviewfromgreatisland.com
3.5/5 (4)Estimated Reading Time 4 minsServings 4
- For the chicken: In a series of 3 plates or wide shallow bowls, set out the flour in one, the beaten eggs in another, and the bread crumbs mixed with the shredded coconut in the third.
- Coat all the tenders in the flour and set aside on a plate while you begin heating the oil in a wide bottomed frying pan. You should have about 1/8 inch of oil and it should be nice and hot before you begin cooking.
- When the oil is hot, dip the tenders in the egg, coating them completely, and then into the crumb/coconut mixture. Make sure you get them completely coated with the coconut crumbs. Shake off the excess.
- Saute the chicken until golden on both sides, which will take about 4 minutes total, depending on the thickness of your tenders and the temperature of your oil. Do this in batches so the tenders have space between them and the oil stays hot. Replenish with more oil if you need to between batches, but let it come up to temperature before adding more chicken.
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From sallysbakingaddiction.com
4.9/5 (20)Category DinnerServings 4Total Time 1 hr
- If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts – they can also be purchased separately.) – cut in half lengthwise.
- Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Alternatively, you can chop it up. Mix it with the Panko in a medium bowl. Set aside. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together.
GLUTEN-FREE COCONUT CHICKEN TENDERS RECIPE - MY NATURAL FAMILY
From mynaturalfamily.com
5/5 (8)Total Time 30 minsCategory AppetizerCalories 470 per serving
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a baking mat.
- Whisk together the eggs, honey, salt, and tapioca starch in a shallow bowl until well combined. Set aside.
COCONUT CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (4)Total Time 35 minsCategory MainCalories 281 per serving
- Place the eggs in a second bowl. In a third bowl, add the coconut and breadcrumbs and mix until combined.
- Dip each chicken tender first into the flour, then into the egg, then roll in the coconut mixture to coat evenly. Place each breaded tender on a sheet pan. Repeat the process until all of the chicken is breaded.
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From dashofsanity.com
Reviews 12Category Main CourseServings 6Total Time 35 mins
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spread out the coconut on the baking sheet and bake about 7 minutes or until a pale golden brown. Stir occasionally while baking. Remove from oven and completely cool.
- Increase the oven temperature to 450 degrees. Place a wire rack on a baking sheet and set aside.
BAKED COCONUT CHICKEN STRIPS - CREME DE LA CRUMB
From lecremedelacrumb.com
Reviews 10Category AppetizerCuisine AmericanTotal Time 30 mins
- Whisk together flour and seasoning salt in a small bowl. Whisk together eggs and water in a second bowl. Place coconut flakes in a third bowl.
- Toss strips of chicken in the flour mixture, then dip in the eggs, and lastly roll in the coconut flakes being sure to coat well. Place on prepared baking sheet. Bake for 15-20 minutes until golden and chicken is cooked through. Serve warm with dipping sauce of choice.
CRISPY COCONUT CHICKEN STRIPS - EASY CHICKEN DINNER IDEA!
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5/5 (5)Calories 509 per servingCategory Chicken
- Dip the chicken strips in the egg mixture to coat, and then into the coconut mixture, coating completely. Transfer the chicken strips onto a plate and repeat the process with all the strips.
- Turn the oven on to the lowest (or warm) setting, this is usually 160°F. Line a large baking sheet with paper towels and set aside.
HAWAIIAN CHICKEN TENDERS - JUST ADD SPRINKLES
From just-add-sprinkles.com
Estimated Reading Time 4 minsTotal Time 35 mins
- Preheat your oven to 425 degrees. Light spray a nonstick pan with cooking spray and spread 3/4 cup coconut flakes onto the pan. Bake in the oven for about 5-7 minutes, stirring occasionally until light golden brown. Remove from oven and pour into a shallow bowl. Add in remaining 1/4 coconut flakes, panko bread crumbs, paprika, and oil. Stir mixture together until evenly combined and damp.
- Place a wire rack (like a cooling rack) on top of a baking sheet and thoroughly coat it with cooking spray. Form an assemble line with both bowls (one for the eggs and one for the breadcrumb mixture) next to the baking sheet with wire rack.
- Using kitchen tongs, dip the first chicken tender in the egg mixture, making sure both sides are coated and shake off the excess. Then dip the chicken tender into the breadcrumb mixture, flipping it over the the other side to make sure it is evenly coated with bread crumbs. Place on the wire rack. Repeat with the rest of the chicken tenders.
COCONUT CHICKEN STRIPS WITH SWEET CHILI SAUCE - BUDGET …
From budgetbytes.com
4.8/5 (22)Total Time 35 minsCategory Dinner, Lunch, SnackCalories 873 per serving
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- Whisk together the eggs and coconut milk in a bowl. In a separate wide shallow bowl, stir together the breadcrumbs and flaked coconut.
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4.8/5 (26)Total Time 40 minsCategory Appetizer, DinnerCalories 629 per serving
- Prep the ingredients: Grab three shallow bowls. In the first, mix the cornstarch, cayenne pepper, salt and pepper. Beat the eggs in the second bowl. Fill the final bowl with coconut flakes.
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5/5 (1)Servings 4
- In a second shallow bowl, combine the flour, coconut flakes, bread crumbs, powdered sugar, curry powder, and salt.
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- Preheat the oven to 400 degrees F. Place a wire rack (like a cooling rack) on top of a baking sheet.
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COCONUT CHICKEN TENDERS WITH SWEET CHILI DIPPING SAUCE ...
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- Chicken: In a series of 3 plates or wide shallow bowls, set out flour in one, beaten eggs in another, and bread crumbs mixed with the shredded coconut in the third.
- Coat all tenders in flour and set aside on a plate while begining to heat oil in a wide bottomed frying pan. There should be about 1/8 inch oil which should be nice and hot before begining cooking.
- When oil is hot, dip tenders in egg, coating them completely, and then into crumb/coconut mixture. Make sure they are completely coated with coconut crumbs. Shake off the excess.
- Saute chicken until golden on both sides, which will take about 4 minutes total, depending on thickness of tenders and temperature of oil. Do in batches so tenders have space between them and oil stays hot. Replenish with more oil if needed between batches, but let it come up to temperature before adding more chicken.
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From keto-mojo.com
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