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Crispy Coconut Chicken with Chili Mango Dip is a delightful dish that brilliantly marries the crunchiness of coconut-breaded chicken with the sweet and spicy notes of a vibrant mango dip. This recipe has gained popularity for its irresistible flavor profile and satisfying texture, making it a favorite among both adults and children. The combination of crispy exterior and tender, juicy chicken inside is sure to please any palate, while the refreshing dip adds an extra layer of complexity that elevates the dish.

Crispy Coconut Chicken with Chili Mango Dip

Indulge in the delightful flavors of Crispy Coconut Chicken with Chili Mango Dip! This dish combines crunchy coconut-breaded chicken with a sweet and spicy mango dip that makes for an irresistible treat. Perfect for family dinners or party appetizers, its vibrant colors and textures will impress everyone at the table. Discover how easy it is to create a crowd-pleaser that elevates any meal, ensuring seconds are guaranteed!
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Ingredients
  

For the Crispy Coconut Chicken:

1 lb (450g) boneless, skinless chicken breasts, sliced into strips

1 cup all-purpose flour

2 large eggs, beaten

2 cups shredded sweetened coconut

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper, to taste

Oil for frying (about 1 inch)

For the Chili Mango Dip:

1 ripe mango, peeled and diced into small pieces

1 tablespoon fresh lime juice

1 tablespoon honey (or agave syrup for a vegan option)

1-2 teaspoons chili paste (adjust based on your heat preference)

Salt, to taste

Fresh cilantro, finely chopped (for garnish)

Instructions
 

Prep the Chicken: Begin by slicing the chicken breasts into strips approximately 1 inch wide. In a mixing bowl, season the strips with salt, pepper, garlic powder, onion powder, and paprika. Toss until the chicken is evenly coated with the seasonings.

    Set Up Breading Station: Arrange three shallow dishes for the breading process. In the first dish, place the all-purpose flour. In the second dish, pour in the beaten eggs. In the third dish, mix together the shredded coconut and panko breadcrumbs.

      Bread the Chicken: Take each chicken strip and first dredge it in the flour, ensuring an even coat while shaking off excess flour. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken with the coconut-panko mixture, pressing gently to make sure it adheres well. Place the breaded strips on a plate and set aside.

        Prepare the Chili Mango Dip: In a small bowl, mix together the diced mango, lime juice, honey, and chili paste. Use a fork or a food processor to blend until it's a smooth consistency, but still retains some mango chunks for added texture. Season with salt to taste. Garnish with the chopped cilantro and set it aside for serving.

          Fry the Chicken: In a large skillet, pour oil to a depth of about 1 inch and heat it over medium heat until hot (approximately 350°F or 175°C). Carefully fry the breaded chicken strips in batches to avoid overcrowding the pan. Cook each side for about 3-4 minutes, or until golden brown and crispy. Once cooked, transfer the strips to a plate lined with paper towels to absorb any excess oil.

            Serve: Arrange the crispy coconut chicken on a serving platter. Serve warm alongside the chili mango dip. For an extra touch, sprinkle additional cilantro over the chicken before enjoying!

              Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings