Coconut and panko make are a crunchy and delicious kid friendly twist on a classic chicken strip. Serve them with your favourite dipping sauce or try our recipe for Creamy Thai Dipping Sauce to make these even tastier
|2||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|2.5 tbsp||(37 mL) Red Thai curry paste|
|1/2 cup||(125 mL) Flour|
|Salt & Pepper|
|1 cup||(250 mL) Sweetened shredded coconut|
|1 cup||(250 mL) Panko bread crumbs|
|1/3 cup||(60 mL) Vegetable Oil|
|CREAMY THAI DIPPING SAUCE|
|1 cup||(250 mL) Mayonnaise|
|1.5 tbsp||(22 mL) Red Thai curry paste|
|3 tbsp||(45 mL) Sweet Thai chili sauce|
CUT chicken into strips 1”x2” (2.5 -5 cm). Place chicken in a bowl with the Red Thai curry paste, toss to coat.
PLACE flour, salt and pepper in a second shallow bowl and mix together.
WHISK eggs in another shallow bowl, then place coconut and panko in a third shallow bowl.
HEAT oil to 350°F (180°C), in a 10” (25 cm) skillet. Oil should be about 1” (2.5 cm) deep. The oil should sizzle when chicken is added.
WORKING in batches, dredge each piece of chicken first in flour, tapping off the excess. Next dip in egg and finally in the coconut and panko mixture.
FRY for about 2 minutes per side or until golden brown and the internal temperature has reached 165°F (74°C). Place on a baking sheet lined with a wire rack. Repeat with the remaining pieces.
MIX all of the ingredients for the Creamy Thai dipping sauce together and serve on the side or serve with Spicy Thai dipping sauce or your favourite dipping sauce.
For a lighter option try baking it in the oven versus frying.
Show More Comments
No Comments yet