Crunchy Coconut Chicken Bites with Thai Mango Mayo
Show Mobile Navigation

Sunday, August 23, 2015

, , , ,

Crunchy Coconut Chicken Bites with Thai Mango Mayo

Kelly Mike - Sunday, August 23, 2015


Chicken Bites
  • 1½ lbs boneless, skinless chicken breasts
  • 1 can of Thai Kitchen Coconut Milk
  • 1½ cups unsweetened, shredded coconut
  • ¼ cup Clubhouse Rice Flour
  • salt
  • Clubhouse Ground Black Pepper to taste
Thai Mango Mayo
  • ½ cup mayonnaise
  • ¼ tsp Thai Kitchen Spicy Thai Chili Sauce
  • 1 tbsp Thai Kitchen Spicy Thai Mango Sauce
  • 1 tsp fresh lime juice
  • 2 - 3 tbsp fresh chopped cilantro


Marinading the chicken
  1. Cut the chicken breasts into strips, and place them into a shallow dish. Sprinkle with salt & pepper. Set aside.
  2. Using a hand blender, cream the coconut milk until it is nice and creamy, then pour the coconut milk over the chicken, and gently stir to coat it. Cover and refrigerate the chicken for about 1 hour. Longer is fine too.
Coconut coating
  1. In a bowl combine the shredded coconut and rice flour. Set aside.
  1. Combine the mayonnaise, chili sauce, Thai mango sauce, lime juice and cilantro, and refrigerate until you are ready to use it.
Chicken tenders
  1. Preheat the oven to 450 degrees.
  2. Line a baking sheet with parchment paper and a wire rack.
  3. Once the chicken has marinated, dredge the chicken pieces in the coconut/flour mix. Gently shake any excess coating off, then place the chicken onto the wire rack on your baking sheet.
  4. Continue until all the chicken pieces are coated.
  5. Bake for about 12 minutes on one side, then turn the chicken over and bake for about 12 minutes more, or until the chicken is cooked through and the coconut coating is toasty brown.


Post a Comment