Coconut Chicken

Recipe View 3 hrs 35 mins In a resealable plastic bag, combine half of the coconut milk, minced garlic, soy sauce, and lime juice. Seal the bag and shake well to create a flavorful marinade. Add the chicken strips, ensuring they are fully coated, and refrigerate for at least 3 hours to allow the flavors to meld. (Prep time: 5 minutes, Marinating time: 3+ hours)

Recipe View 5 mins Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and lightly grease it with olive oil to prevent sticking. (Prep time: 5 minutes)

Recipe View 10 mins Prepare the coconut coating: In a blender or food processor, pulse the shredded coconut until it is finely ground. In a bowl, combine the ground coconut, panko bread crumbs, salt, and black pepper. Place the flour in a separate bowl, and the beaten egg in a third shallow bowl. (Prep time: 10 minutes)

Recipe View 15 mins Remove the marinated chicken strips from the bag, shaking off any excess marinade. Dredge each strip in the flour, followed by the beaten egg, and finally coat generously with the coconut crumb mixture. Place the coated chicken strips onto the prepared baking sheet. (Prep time: 15 minutes)

Recipe View 30 mins Bake the chicken strips in the preheated oven until they are golden brown and cooked through, approximately 30 minutes. (Cook time: 30 minutes)

Recipe View 5 mins While the chicken is baking, prepare the coconut dipping sauce: In a small saucepan, combine the reserved coconut milk and reduced-fat mayonnaise. Heat over medium-low heat until the sauce reaches a simmer, stirring occasionally. Serve the sauce warm, either drizzled over the baked chicken strips or on the side for dipping. (Prep time: 5 minutes)