One of my favorite dishes that my great aunt passed down to me is this one. For the holidays or any type of shower, including a baby shower, bridal shower, or even a housewarming celebration, it is easy to make and quite attractive. This dish will feed a large number of people, but I double it around the holidays when I know there will be more than 10 guests. Hope you had fun!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup canned coconut milk
- ½ cup pineapple juice
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons Sriracha sauce
- 1 teaspoon ground ginger
- 1 pound boneless skinless chicken breasts, cut into strips
- 2 eggs
- 1 cup sweetened shredded coconut
- 1 cup panko bread crumbs
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- nonstick cooking spray
Instructions
- Place coconut milk, pineapple juice, brown sugar, soy sauce, Sriracha sauce, and ginger in a medium sized bowl and whisk to combine. Add chicken strips and toss to coat. Cover with plastic wrap and refrigerate 2 hours or overnight.
- Preheat an air fryer to 375 degrees F (190 degrees C).
- Whisk eggs in a bowl. Combine shredded coconut, panko, salt, and pepper in a separate bowl.
- Remove chicken strips from the marinade and shake off excess. Discard the remaining marinade. Dip chicken strips in beaten egg, then in coconut-panko mixture, then again in egg mixture, and again in coconut-panko mixture, double dipping and double coating each strip.
- Spray the air fryer basket with cooking spray.
- Place breaded chicken strips in the air fryer basket, making sure they are not touching; work in batches if necessary.
- Cook for 6 minutes, flip strips, and continue cooking until lightly browned and toasted, 4 to 6 minutes more.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 418 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 158 mg |
| Dietary Fiber | 3 g |
| Protein | 31 g |
| Saturated Fat | 12 g |
| Sodium | 1493 mg |
| Sugars | 17 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
The flavors were excellent! I didn’t have time to marinate but next time I will. I’m not one to follow recipes so this seemed cumbersome and also seemed to take a long time. Maybe after I make it a few times it will it won’t seem so time consuming. But taste was A+.
SOOOOOOPER yummy. The only reason I didn’t give it a 5, is that it seemed a little too salty.
This was a hit with the whole family! I left out the salt and added more shredded coconut. I did not try to double coat or flip the chicken so the coconut would be sure to stay on. I cooked it for 9 min in my instant pot with air fryer lid.
Less salt. More coconut
Came out pretty good. I think a little shorter time would be better. Chicken was not dried out. I would make this one again.
Way too salty and I only used 1 teaspoon. I would omit salt completely if making again. I too found it a lot of work so will most likely not make it again.
I thought it was super easy, and delicious! I didn’t have sriracha, so use Louisiana hot sauce….just enough spice for us! The only thing I changed was that I dipped chicken strips in flour, then in egg, then into coconut mixture. Love the convenience of air fryer, came out spectacular! Thanks for the recipe..
Delicious, but a LOT of work! My Ninja Foodi got the pieces a little darker than I would have liked. They looked a little burnt, but didn’t have a burnt taste. Very tender. We served them with a sweet honey-mustard style sauce that my husband makes.
I didn’t have time to marinate, so I just dipped the chicken in some coconut milk, then flour, then egg, then the coco panko mixture. I added some crushed red pepper to the panko mixture. Will make again and marinate.
Very good. Fast cookin. I make again.
All the breading and coconut came off the chicken. Chicken was dry