Crispy Coconut Chicken Strips
with Scallion Rice, Pickled Cuke & Sweet Chili Dipping Sauce
Crispy Coconut Chicken Strips
Golden coconut-crusted chicken strips bring crunch and sweetness, served with fragrant scallion rice, tangy pickled cucumber, and a sweet chili dipping sauce.
Ingredients
For 2 servings
- 20 ounce Chicken Cutlets
- ½ cup Flour
- 1 unit Mini Cucumber
- ½ cup Panko Breadcrumbs
- 5 teaspoon Rice Wine Vinegar
- 2 unit Scallions
- ¼ cup Shredded Coconut
- 3 tablespoon Sour Cream
- 2 ounce Sweet Thai Chili Sauce
- ½ cup White Rice
Additional Ingredients
- 1 tablespoon Butter
- Cooking Oil
- Pepper
- Salt
- ½ teaspoon Sugar
PDF
DifficultyMedium
Prep Time5m
Total Time30m
Calories1090
Protein73g
Carbs98g
Fat42g
Tags:
Protein SmartMass Gain FriendlyEasy Prep
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free, swap the sour cream element for a plain unsweetened plant-based yogurt or skip that creamy side. For gluten-free, use gluten-free flour and crumbs, and choose a gluten-free sweet chili sauce; for chicken-free, try firm tofu cut into strips.
What to serve with it
Serve with a light green salad or steamed snap peas to balance the sweet, crunchy chicken and add freshness. A simple lime wedge or extra rice on the side works well if you want a fuller, more filling plate.
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