Crunchy Coconut Chicken Bites with Thai Mango Mayo
Crunchy Coconut Chicken Bites with Thai Mango Mayo. A quick and easy chicken recipe that’s delicious and healthy! Crunchy, coconut-y and tasty.
Hello friends! Yesterday was a super fun whirlwind as I made Thai Pork Sliders with a Red Curry Aioli, and today I made Crunchy Coconut Chicken Bites with Thai Mango Mayo. Can you say deeeeeeelish?! If you’ve been following along on as I cook in real time on Twitter and Instagram, you’ve seen all my action shots! So fun! So here we go…today’s recipe!
I mean, just look at these chicken bites. They’re crunchy, coconut-y and scrumptious. I want to eat all the coconut chicken bites. 🙂
Dip them in a mango mayo and they make a great snack. And you can share them too, if you can manage it. They’re fresh, healthy and SO good, everyone will love them!
I don’t know about you, but I love anything with coconut. Everything tastes better with coconut don’t you think?! So I took these chicken bites and soaked them in coconut milk then coated them in shredded coconut. Whoa nelly!
Pop them in the oven and devour!
Crunchy Coconut Chicken Bites with Thai Mango Mayo
Crunchy Coconut Chicken Bites with Thai Mango Mayo. A quick and easy chicken recipe that’s delicious and healthy! Crunchy, coconut-y and tasty.
- Yield: 9 - 12 chicken strips 1x
Ingredients
Chicken Bites
- 1 1/2 lbs boneless (skinless chicken breasts (about 3))
- 1 can of Thai Kitchen Coconut Milk
- 1 1/2 cups unsweetened (shredded coconut)
- 1/4 cup Clubhouse Rice Flour
- salt
- Clubhouse Ground Black Pepper to taste
Thai Mango Mayo
- 1/2 cup mayonnaise
- 1/4 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
Instructions
Marinading the chicken:
- Cut the chicken breasts into strips (about 3 inches long), and place them into a shallow dish. Sprinkle with salt & pepper. Set aside.
- 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.
Making the coconut coating:
- In a bowl combine the shredded coconut and rice flour. Set aside.
Making the dressing:
- Combine the mayonnaise, chili sauce, Thai mango sauce, lime juice and cilantro, and refrigerate until you are ready to use it.
Preparing and baking the chicken tenders:
- Preheat the oven to 450 degrees.
- Line a baking sheet with parchment paper and a wire rack.
- 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.
- Continue until all the chicken pieces are coated.
- 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.
Enjoy!
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All of my Thai Kitchen Recipe Creations:
- Thai Sweet Potato Latkes
- Thai Pork Sliders with a Red Curry Aioli
- Crunchy Coconut Chicken Bites with Thai Mango Mayo
- Coconut Red Curry Crockpot Pork Tenderloin
- Grilled Coconut Lime Shrimp with Prosciutto and Mango
- Spicy Orange Beef Tacos
- Coconut Curry Halibut Chowder
Come back tomorrow when I reveal another scrumptious dish! Have a delicious day!
Saw you on Calgary Bloggers and had to come over, those look fantastic!!! Going to follow you on FB, Twitter etc. Would love it if you followed me back!!!
Thank you Tara! I too follow your cooking adventures! 🙂
Great job! These look so yummy!
Your pictures have me wanting this for dinner tonight. Off to get the ingredients.
Thank you Shannon! I hope you love it!!
Oh maaan… could you email me some of that for dinner? 😉 I see lots of Thai food in our future …
Sending some right now! 😉
I llove the sound and look of this. I haven’t tried much Thai Kitchen stuff. This makes me want too though. I will come back to vote. These look delicious. Can’t wait to see what is next.
Thank you SO much Paula!!
THese look SO delicious, I need them in my life. I never thought of using coconut to bread something (can I call it bread?) Definitely going to try this yummy recipe!
Thanks Virginia!
yum! I want to make this!
Oh you should! They’re so good!
Wow! Those look fantastic!
Thank you Tash!
I love coconut and that chicken looks like my kind of recipe! I’m going to email to the hubby and see if it shows up on my table 😉
LOL! Now that’s the smart way to do it! 🙂
Would love to make these for my daughter. As it’s just the two of us, I will pare down the recipe just for us, but what I wanted to know is: 1) can I use all-purpose flour vs rice flour? 2) does the oven have to be at 450? That seems so hot to me and I usually cook at 350. Would love you feedback 🙂
Hi Carolyn! You can definitely use regular flour instead of the rice flour in this recipe. And I did bake mine at 450 degrees, you just have to keep an eye on them – the higher temperature ensures that they are crunchy! But if you are more comfortable cooking them at a lower temperature, you could try 375 degrees and increase the baking time by about 5-10 minutes…just keep an eye on them to be golden brown and cooked through fully.
Enjoy!
Apparently I shouldn’t be so afraid of heay: http://m.huffpost.com/ca/entry/4674282/?ir=Canada+Living looking forward to trying your recipe this week.
Hi Joanna,
I’m new to experimenting with different flours. I don’t have rice flour but I have coconut. Do you think that would work with this recipe?
Hi Christine!
I’m not sure if coconut flour would work – it’s such a different (and highly absorbant) flour, that I don’t know how it would do in a recipe like this. If you try it, let me know if it works…I’d be curious to know!
I made these (had to use oat flour), and they were absolutely heavenly!!! Thank you!!!!