Coconut Chicken with Thai sweet and Chili Sauce

Coconut Chicken with Thai sweet and Chili Sauce

You can bake or fry coconut chicken. The best way is to fry it the color and taste is better. You can serve with any kind of sauce like honey mustard, sweet and sour ect...

2 lbs of chicken tender or breast
1 ½ cup of panko or bread crumbs
1 ½ cup of coconut flake
3 eggs
Salt and pepper or any seasoning you like
1 to 2 cups of oil to fry the chicken


Mix the bread crumbs and coconut flake together on a big plate, beat egg
in another bowl.

Seasoning your chicken with salt and pepper or any seasoning you like
Dip chicken into egg wash and then in coconut panko crumbs lay on a baking sheet
Refrigerated for 30 minutes so the chicken and coconut will stick together better for baking and frying
If you bake the chicken use foil and spray with cooking spray so it won’t stick in baking pan.

Add oil on medium heat until hot, fry few pieces of chicken at a time until golden brown then turn to the other side (coconut flake burn fast if the oil is too hot turn the heat down)
Drain on paper towel.

Bake at 350 degree oven for 15 to 20 minutes; do not over bake the chicken.
Serve as appetizer with sweet and sour,  honey mustard whatever you like.

Enjoy!