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Coconut Chicken Bites with Sweet Chili Sauce

Coconut Chicken Bites with Sweet Chili Sauce

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Prep Time 15 mins
Cook Time 17 mins
Total Time 32 mins


  • 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


  • 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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