These coconut chicken bites make a great party appetizer. Serve them with stylish bamboo appetizer picks (yes, I did just basically refer to a toothpick as stylish, but these ones really ARE!) and sweet chili sauce for dipping and they will be quick to fly off the plate!
Coconut Chicken Bites with Sweet Chili Sauce
Printable recipe card below.
15 minutes prep time 17 minutes bake time Makes 40 pieces
Ingredients:
1 ½ lbs chicken breast, cut in to cubes
½ cup flour
1 egg
½ cup panko crumbs
1 cup shredded coconut
Salt
Pepper
½ cup Frank’s Red Hot Sweet Chili Sauce
Directions:
Preheat the oven to 400º.
This is my dredging station, like a chicken coating assembly line. I line up 3 bowls. Add the flour to one bowl, season the flour generously with salt and pepper. Whisk the egg in a 2nd bowl, and add the shredded coconut and panko crumbs in to the 3rd.
To save time, I dump a good amount of chicken pieces in to the bowl at once and toss them around with tongs to coat. The first dunk is in the flour.
After the pieces are coated in flour, dunk them in to the egg and coat.
The final plunge is in to the coconut/panko mixture. The pieces tend to want to stick together so make sure you get them all coated individually.
Lay out the coconut chicken pieces on a large cookie sheet. I love my red silicone pyramid pan because it helps maintain the crisp of whatever you are using it to bake. Soggy coconut chicken doesn’t sound cute or tasty. I like them really coconutty so I sprinkle a little bit of extra coconut on top. Bake at 400º for 17 minutes.
Any Frank’s Red Hot fans? Put that $#!t on everything? 😉 Their sweet chili sauce is a delicious offspring that pairs perfectly with your coconut chicken bites!
Enjoy!

Coconut Chicken Bites with Sweet Chili Sauce
Ingredients
- ½ lbs chicken breast cut in to cubes
- ½ cup flour
- 1 egg
- ½ cup panko crumbs
- 1 cup shredded coconut
- Salt
- Pepper
- ½ cup Frank's Red Hot Sweet Chili Sauce
Instructions
- Preheat the oven to 400º.
- This is my dredging station, like a chicken coating assembly line. I line up 3 bowls. Add the flour to one bowl, season the flour generously with salt and pepper. Whisk the egg in a 2nd bowl, and add the shredded coconut and panko crumbs in to the 3rd.
- To save time, I dump a good amount of chicken pieces in to the bowl at once and toss them around with tongs to coat. The first dunk is in the flour.
- After the pieces are coated in flour, dunk them in to the egg and coat.
- The final plunge is in to the coconut/panko mixture. The pieces tend to want to stick together so make sure you get them all coated individually.
- Lay out the coconut chicken pieces on a large cookie sheet. I love my red silicone pyramid pan because it helps maintain the crisp of whatever you are using it to bake. Soggy coconut chicken doesn't sound cute or tasty. I like them really coconutty so I sprinkle a little bit of extra coconut on top. Bake at 400º for 17 minutes.
Happy Hump Day!
Jarrod W. says
Can you use coconut flour to make it gluten free?
Lydia says
Hi Jarrod! You sure can, great idea!
Elaine says
These sound delicious. Will try them for the Super Bowl!
Lydia Nordhoff says
Great, let me know how they go over! Stay tuned for my Super Bowl Party eats and treats tomorrow.:)
Buckeye girl says
Just purchased the pyramid pan to try these!
Lydia Nordhoff says
Excellent! Let me know how you like them!
dad says
yummo need to make those for dad
Lydia Nordhoff says
Will do, Dad! 🙂 xo