These coconut-panko crusted chicken strips are crispy, crunchy, and oil-free. The chicken strips are double dipped in egg and in the coconut-panko mixture to ensure crispiness. Cooked in an air fryer they are ready in just a few minutes. They are moist and tender on the inside. Serve with or without your choice of dipping sauce.
Ingredients
- canned coconut milk: 0.5 cup
- pineapple juice: 0.5 cup
- brown sugar: 2 Tbsp
- soy sauce: 1 Tbsp
- sriracha sauce: 2 tsp
- ground ginger: 1 tsp
- boneless skinless chicken breasts: 1 pound (cut into strips)
- eggs: 2 piece
- sweetened shredded coconut: 1 cup
- panko bread crumbs: 1 cup
- ½ teaspoons salt: 1 piece
- ground black pepper: 0.5 tsp
- nonstick cooking spray:
Metric Conversion
Stages of cooking
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Place coconut milk, pineapple juice, brown sugar, soy sauce, Sriracha sauce, and ginger in a medium sized bowl and whisk to combine. Add chicken strips and toss to coat. Cover with plastic wrap and refrigerate 2 hours or overnight.
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Preheat an air fryer to 375 degrees F (190 degrees C).
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Whisk eggs in a bowl. Combine shredded coconut, panko, salt, and pepper in a separate bowl.
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Remove chicken strips from the marinade and shake off excess. Discard the remaining marinade. Dip chicken strips in beaten egg, then in coconut-panko mixture, then again in egg mixture, and again in coconut-panko mixture, double dipping and double coating each strip.
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Spray the air fryer basket with cooking spray.
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Place breaded chicken strips in the air fryer basket, making sure they are not touching; work in batches if necessary.
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Cook for 6 minutes, flip strips, and continue cooking until lightly browned and toasted, 4 to 6 minutes more.
