Recipe of Favorite Crunchy coconut & Panko chicken strips
Hello everybody, it's me, Dave, welcome to my recipe site. Today, we're going to prepare a special dish, How to Prepare Favorite Crunchy coconut & Panko chicken strips. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Crunchy coconut & Panko chicken strips, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crunchy coconut & Panko chicken strips delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must prepare a few components. You can cook Crunchy coconut & Panko chicken strips using 14 ingredients and 5 steps. Here is how you can achieve it.
@mubina_18
Ingredients and spices that need to be Make ready to make Crunchy coconut & Panko chicken strips:
- 1/2 cup cornstarch
- 1/2 cup Panko Crumbs
- 1/2 cup fine coconut
- Chopped coriander & parsley
- 1 tsp Italian herbs
- 1/2 tsp lemon pepper
- 1/2 cup peri peri sauce
- 3/4 tsp salt
- 1 tsp garlic powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 3 large egg
- 2 cups shredded sweetened coconut
- 3-4 chicken fillets
Steps to make Crunchy coconut & Panko chicken strips
- Marinated chicken with Peri peri sauce,Italian herbs,lemon pepper & garlic powder.
Keep in fridge for 1 hour.
Mix cornstarch, salt, Cayenne Pepper,garlic powder n Black Pepper in a shallow bowl; set aside.
Beat eggs in a bowl until frothy.
Mix coconut,panko,coriander & parsley in a bowl.
- Dredge chicken in cornstarch mixture; shake off excess.
Dip chicken in egg then press chicken into the coconut mixture.
Turn over and press into coconut mixture again to coat both sides.
- Keep the chicken in fridge for 15-20 min.
Add chicken to the hot oil in batches.
fry until cooked through, about 2-3 min.
Drain. Serve hot with instant sweet & hot sauce. Enjoy 😊
- Sweet & Hot Sauce:-
1 cup Apricot Jam
2 tbsp cider vinegar.
1-2 tsp hot sauce.
1 tbsp chili sauce
1 tsp garlic powder
Mix all together in a saucepan.
Cook on slow flame until jam melted.
Cool on room temperature.
Serve.
#Mubinarecipes
- I used same recipe for prawns n fish.
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