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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Crispy Baked Coconut Chicken Bites

[heart_this] · Oct 1, 2020 · 2 Comments

Crispy Baked Coconut Chicken Bites

Light and crispy, baked, coconut chicken with sweet chili and sweet chili mayo dipping sauces!

Today’s recipe is a super kid, and family friendly, meal, crispy baked coconut chicken bites! This recipe is as easy to make as sticking a mixture of shredded coconut and panko breadcrumbs onto bite sized pieces of chicken and baking until golden brown and crispy! I like to use boneless and skinless chicken breasts cut into bite sized pieces, but chicken thighs are also good. There is just something magical about crispy coconut coated chicken! With the tropical theme of the coconut, I like to serve this finger food with sweet chili sauce for dipping! As an alternative, sweet chili mayo is even better! I sometimes even mix a little sweet chili sauce into the egg that’s used to help the coconut and panko stick to the chicken so it’s baked right in!

Crispy Baked Coconut Chicken Bites

Crispy Baked Coconut Chicken Bites

Crispy Baked Coconut Chicken Bites

Crispy Baked Coconut Chicken Bites

Crispy Baked Coconut Chicken Bites

Crispy Baked Coconut Chicken Bites
Crispy Baked Coconut Chicken Bites

Crispy Baked Coconut Chicken Bites

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Light and crispy, baked, coconut chicken with sweet chili and sweet chili mayo dipping sauces!

ingredients
  • 1 pound chicken, boneless and skinless,cut into bite sized pieces
  • 1/2 cup flour (gluten-free for gluten-free)
  • 2 eggs, lightly beaten
  • 2 tablespoons sweet chili sauce (optional)
  • 1 cup unsweetened shredded coconut
  • 1 cup panko breadcrumbs (gluten-free for gluten-free)
directions
  1. Dredge the chicken pieces in flour, dip them in egg and coat them with a mixture of the coconut and breadcrumbs before placing them on a wire rack on a large baking sheet.
  2. Bake in a preheated 425F/220C oven until lightly golden brown and cooked through, about 15-20 minutes.
Option: Instead of using the flour and egg to make the coconut and panko stick to the chicken, use 1/3 cup mayonnaise mixed with 2 tablespoons sweet chili sauce!
Option: Lightly spray the coated chicken with oil before baking.
Option: Serve with sweet chili sauce and/or sweet chili mayo for dipping!
Nutrition Facts: Calories 404, Fat 33g (Saturated 17g, Trans 0), Cholesterol 165mg, Sodium 253mg, Carbs 23g (Fiber 4g, Sugars 3g), Protein 27g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
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Grilled Coconut and Pineapple Sweet Chili Shrimp
Grilled Coconut and Pineapple Sweet Chili Shrimp Tacos
Firecracker Shrimp
Cheesy Buffalo Mushroom Poppers
Bang Bang Shrimp
Sticky Honey Sriracha Chicken Bites
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30 Minute Meals, 6 Ingredients, Appetizer, Chicken, Food, Gluten-free, Main Course, Recipe, Thai

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Reader Interactions

Comments

  1. Norma Pearson says

    October 1, 2020 at 4:45 pm

    Looks yummy, just like all your recipes that I have prepared. What if I use large shrimp, what would the baking time be? Keep up the delish recipes, thnx

    Reply
  2. Mies says

    October 2, 2020 at 8:39 pm

    I’ve made this today and it was delicious! Easy to prepare and to cook. I baked them in my air fryer and they turned out really crispy! Definitely making this again.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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