Ingredients
4
4 servings
- •0.5 cup canned coconut milk
- •0.5 cup pineapple juice
- •2 tablespoons brown sugar
- •1 tablespoon soy sauce
- •2 teaspoons Sriracha sauce
- •1 teaspoon ground ginger
- •1 pound boneless skinless chicken breasts, cut into strips
- •2 eggs
- •1 cup sweetened shredded coconut
- •1 cup panko bread crumbs
- •1.5 teaspoons salt
- •0.5 teaspoon ground black pepper
- •nonstick cooking spray
Instructions
- Place coconut milk, pineapple juice, brown sugar, soy sauce, Sriracha sauce, and ginger in a medium sized bowl and whisk to combine. Add chicken strips and toss to coat. Cover with plastic wrap and refrigerate 2 hours or overnight.
- Preheat an air fryer to 375 degrees F (190 degrees C).
- Whisk eggs in a bowl. Combine shredded coconut, panko, salt, and pepper in a separate bowl.
- Remove chicken strips from the marinade and shake off excess. Discard the remaining marinade. Dip chicken strips in beaten egg, then in coconut-panko mixture, then again in egg mixture, and again in coconut-panko mixture, double dipping and double coating each strip.
- Spray the air fryer basket with cooking spray.
- Place breaded chicken strips in the air fryer basket, making sure they are not touching; work in batches if necessary.
- Cook for 6 minutes, flip strips, and continue cooking until lightly browned and toasted, 4 to 6 minutes more.
Nutritional Facts
Per 4 servings
- Calories: 418
- Carbohydrate: 41g
- Fat: 17g
- Fiber: 3g
- Protein: 31g
- Sugar: 17g
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