Crispy Coconut Chicken Bites with Pineapple Chili Dipping Sauce

Ingredients

• •1 pound chicken breast, cut into bite-sized pieces
• •1 cup shredded unsweetened coconut
• •1 cup panko breadcrumbs
• •1/2 cup all-purpose flour
• •2 large eggs, beaten
• •1/2 teaspoon garlic powder
• •1/2 teaspoon paprika
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper
• •Vegetable oil for frying
• •1/2 cup pineapple juice
• •2 tablespoons chili sauce
• •1 tablespoon honey
• •1 teaspoon soy sauce
• •1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

1. 1

   Prepare the chicken by cutting the chicken breasts into bite-sized pieces and set aside.

2. 2

   Set up a breading station with three shallow bowls: one containing all-purpose flour, garlic powder, paprika, salt, and black pepper; one with beaten eggs; and one with a mixture of shredded unsweetened coconut and panko breadcrumbs.

3. 3

   Dredge each chicken piece in the seasoned flour, shaking off excess, then dip it into the beaten eggs, and finally coat it in the coconut-panko mixture, pressing gently to ensure it adheres.

4. 4

   Heat vegetable oil in a deep skillet or frying pan over medium heat until it reaches about 350°F (175°C).

5. 5

   Fry the chicken bites in batches, ensuring not to overcrowd the pan, for about 2-3 minutes per side or until golden brown and cooked through. Transfer cooked pieces to a paper towel-lined plate to drain excess oil.

6. 6

   To make the pineapple chili dipping sauce, combine pineapple juice, chili sauce, honey, and soy sauce in a small saucepan over medium heat.

7. 7

   Bring the mixture to a gentle simmer, then stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and cook for 1-2 minutes until the sauce thickens. Remove from heat and let cool slightly.

8. 8

   Serve the crispy coconut chicken bites warm with the pineapple chili dipping sauce on the side for dipping.