Thursday, August 21, 2014

Coconut Chicken & Sweet Chili Sauce

Alright, it's getting towards the end of summer folks. Did you get to go on a spectacular vacation? Did you go the mountains? On a road trip? Or maybe to an exotic beach? Even if you did not get to go any where special for summer, this recipe will take your taste buds on a tropical vacation! Just close your eyes and let your taste buds take you away to paradise. You can just imagine the sand in your toes, a nice cool breeze, a cool, drink in your hand, and the smell of amazing food wafting pass your nose. Hey! Wait! Come back! We have to go back to my kitchen to learn how to make...

Coconut Chicken & Sweet Chili Sauce | Table for Two, please? Let your taste buds take you to paradise!

Step-by-Step Photos

Gather ingredients and cookware.

Preheat oven to 400°F.

Season chicken tenders with a few dashes of pepper and seasoning salt.

Set up 3 bowls. In the first bowl, add 1/2 cup whole wheat flour. In the second bowl, add the egg. Lastly in the third bowl, add 1/3 cup panko bread crumbs, 1/2 cup shredded coconut, and 1/4 teaspoon red pepper flakes, if you like spice.

Add a few dashes of salt and pepper to each bowl.

Mix the flour mixture together, whisk the egg, and whisk the panko bread crumbs together.

Spray your baking sheet with cooking spray.

Toss chicken in the flour.

Place on a plate and flour the rest of the chicken.

Dip floured chicken into the egg.

Dip into the bread crumb mixture and cover completely.

Bread each chicken tender and place on the prepared baking sheet.

Spray the breaded chicken with cooking spray and bake for 18 minutes. While the chicken is baking, let's make the Sweet Chili Sauce.

Gather ingredients and cookware.

If you do not want a super spicy sauce, I suggest de-seeding the red peppers. Otherwise, just chop up the peppers. I found my manual chopper is the best and chops the peppers really small.

Mince garlic.

Add chopped red chili peppers, minced garlic, 1/2 cup sugar, 3/4 cup water, 1/4 cup vinegar, and 1/2 tablespoon salt into a small saucepan. Heat mixture on medium heat.

Boil the mixture for 1-2 minutes.

Turn down to low and simmer the mixture for 4 minutes.

Combine 1 tablespoon cornstarch and 2 tablespoons water in a small bowl.

Whisk in the cornstarch mixture and continue to simmer and whisk for 3 minutes.

This is how the sauce will look after it's thickened up. 

Don't forget about the chicken! After it's been baking for 18 minutes, turn it over.

And bake for another 18 minutes until done.

Coconut Chicken & Sweet Chili Sauce | Table for Two, please? Let your taste buds take you to paradise!

Serve with the sweet chili sauce and enjoy!

This dish is really amazing and tasty. I hope it takes you to paradise even if it's just for a moment! Let me know if you try this recipe by taking a picture and using the hashtag #t42coconutchicken on either Instagram or Twitter

Do you like coconut? How do you use it in recipes?

Adapted from: Budget Bytes

Adapted from: wheatfree mom
Parties I link up to: The Best Blog RecipesThe Jenny EvolutionLiving Better TogetherCraft DictatorWhipperberry

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