250gm Boneless, Skinless Chicken Breast(cut into small thin strip)
1 Teaspoon Soya sauce
1 Teaspoon Black pepper dust
Salt (as per taste)
¼ Cup Cornstarch [the_ad id="2092"]
1 Teaspoon Red Chili Powder
1 Cup of Coconut Milk
Panko Breadcrumbs
Fine Grated Coconut (Coconut Power)
Coarse Grated Coconut (Coconut Flakes) - Optional
Vegetable Oil (for deep frying)
Instructions
Cut the Chicken into small strips, then marinate it with Soya sauce, Black Pepper power and salt, for 30 mins.
Take a shallow dish then mix cornstarch, salt, red chili powder together.
Then Pour a cup of coconut milk into another bowl and add pinch of salt into it. [the_ad id="2092"]
Combine Fine Grated coconut and Panko Breadcrumbs (2:1 ratio) in another shallow plate.
Once the Chicken has been marinated, coat each one of them with the mixture you prepared in step 2 then dip them into the coconut milk (prepared in step 3), finally roll it with shredded coconut and Panko breadcrumbs (Made in step 4).
Then rap the chicken strips with transparent sheet/Aluminium foil and keep them in refrigerator for 2 hours.
Take out the chicken strips from refrigerator, repeat the coating process again with step 3 & 4, but this time use Coarse Grated Coconut in Step 4 (Coconut Flakes), if you don't have them use the Fine Grated Coconut instead.
Heat oil in a large skillet over medium flame and deep fry the chicken strips. Now the “Coconut Chicken Tenders” are ready to be served hot with your favorite sauce.
Notes
Make sure the Coconut Milk is not very thin.You can use the canned coconut milk.
You can use any one type of dry coconut, either the power or flakes in case you don't have both of them.
Fry the chicken in medium flame otherwise the outer dry coconut layer would burn.
Nutrition Information
Serving size: 4
Recipe by Fun Love and Cooking at https://www.funloveandcooking.com/coconut-chicken-tenders-recipe/