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We hope you got benefit from reading it, now let's go back to crunchy coconut & panko chicken strips recipe. You can cook crunchy coconut & panko chicken strips using 14 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Crunchy coconut & Panko chicken strips:
- You need of cornstarch.
- Provide of Panko Crumbs.
- Take of fine coconut.
- You need of Chopped coriander & parsley.
- Get of Italian herbs.
- You need of lemon pepper.
- Take of peri peri sauce.
- Use of salt.
- Take of garlic powder.
- Prepare of cayenne pepper.
- Provide of black pepper.
- Use of large egg.
- Provide of shredded sweetened coconut.
- You need of chicken fillets.
Steps to make Crunchy coconut & Panko chicken strips:
- Marinated chicken with Peri peri sauce,Italian herbs,lemon pepper & garlic powder. Keep in fridge for 1 hour. Mix cornstarch, salt, Cayenne Pepper,garlic powder n Black Pepper in a shallow bowl; set aside. Beat eggs in a bowl until frothy. Mix coconut,panko,coriander & parsley in a bowl..
- Dredge chicken in cornstarch mixture; shake off excess. Dip chicken in egg then press chicken into the coconut mixture. Turn over and press into coconut mixture again to coat both sides..
- Keep the chicken in fridge for 15-20 min. Add chicken to the hot oil in batches. fry until cooked through, about 2-3 min. Drain. Serve hot with instant sweet & hot sauce. Enjoy 😊.
- Sweet & Hot Sauce:- 1 cup Apricot Jam 2 tbsp cider vinegar. 1-2 tsp hot sauce. 1 tbsp chili sauce 1 tsp garlic powder Mix all together in a saucepan. Cook on slow flame until jam melted. Cool on room temperature. Serve. #Mubinarecipes.
- I used same recipe for prawns n fish..
I used fat free mayo for the cilanto-coconut spread. A wide variety of crunchy coconut options are available to you, such as husk type, cultivation type, and style. These crunchy prawns / shrimp…so, I have to tell you, the first batch I made was just coated in coconut. But they just weren't that crunchy! Panko is essential for this Coconut Shrimp.
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