Foodology

Coconut Chicken Strips

Foodology November 25, 2014 Recipes

coconut-chicken-done

Instead of frozen chicken strips from the freezer, it’s always fun to make your own chicken strips. M really wanted to make some coconut chicken strips from a adapted recipe from his coworker.

4 boneless and skinless chicken breasts

Marinade:

  • 1 egg
  • ¼ cup hoisin sauce
  • ⅛ tsp cayenne pepper

Coating:

  • 1 cup of sweetened shredded coconut
  • Salt
  • Pepper

coconut-chicken-coco

You start by taken your sweetened shredded coconut and put it into a medium heat pan.

coconut-chicken-toastec

Cook until it has lightly browned. You may want to stir it once in a while if your pan has uneven heating.

coconut-chicken-wet

To create the marinade for the chicken breasts, mix together an egg, hoisin sauce and cayenne pepper.

coconut-chicken-slice

We got 4 boneless chicken breasts and sliced them up. We cut them into thirds.

coconut-chicken-dip

Once you have the chicken sliced, coat the strips into the marinade and then toss it in the toasted shredded coconut, salt and pepper.

coconut-chicken-bake

Into the oven it goes for about 15 minutes in the preheated oven (350ºF or 176ºC).

coconut-chicken-done

Voila, it’s done. You can serve the coconut chicken strips as a snack or for dinner by just adding a salad.
It was very simple to make and you didn’t have to buy a lot of ingredients. M and I really like making dinner with the least ingredients possible so nothing expires and goes wasted.

About The Author

Diana started Foodology in 2010 because she just eats out everyday! She started a food blog to share her love of food with the world! She lives in Vancouver, BC and adores the diversity of food around her. She will go crazy for churros and lattes.

  • Cynthia

    sounds great. any replacement if I don’t have hoisin sauce?