Coconut Chicken Bites with Sweet Chili Sauce

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

Published by: Lydia

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Prep Time 15 minutes mins

Cook Time 17 minutes mins

Total Time 32 minutes mins

Ingredients

  

1x2x3x

• 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.

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Happy Hump Day!