Coconut Chicken Tenders with Spicy Mango Sauce
Coconut Chicken Tenders with Spicy Mango Sauce might be a good recipe to expand your main course repertoire. This recipe serves 4 and costs $4.11 per serving. One serving contains 751 calories, 55g of protein, and 38g of fat. 950 people were glad they tried this recipe. This recipe from Onion Rings And Things requires chicken tenders, sweetened shredded coconut, salt, and mayonnaise. From preparation to the plate, this recipe takes roughly 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 86%, which is great. Coconut Chicken Tenders with Creamy Mango Chutney, Crispy Cashew Coconut Crusted Chicken Tenders with Mango Honey Dip, and Coconut Chicken Tenders with Sweet Chili Sauce are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
2 pounds chicken tenders (about 8 to 10 pieces)
½ cup cornstarch
2 egg whites
1 tablespoon honey
1 tablespoon lime juice
1 medium mango
2 tablespoons mayonnaise
½ cup Panko bread crumbs
½ cup plain Greek yogurt
½ teaspoon salt
½ teaspoon seasoning salt
1 tablespoon Sriracha sauce
1½ cups sweetened shredded coconut
canola oil or vegetable oil
Equipment:
baking sheet
frying pan
bowl
slotted spoon
wire rack
tongs
food processor
blender
Cooking instruction summary:
In a bowl, combine chicken tenders and seasoning salt. Massage well and allow to marinate for about 10 minutes.In one shallow bowl, beat egg whites until frothy. In another shallow bowl, place cornstarch. In another shallow bowl, combine shredded coconut and Panko bread crumbs.Dredge chicken in cornstarch, dip in egg white and then dredge in coconut-bread crumb mixture to fully coat, pressing down to adhere well. Arrange prepared chicken in a single layer on a baking sheet and freeze for about 30 minutes or until firm.In a skillet over medium heat, heat about 3 inches deep of oil to about 350 F. Add chicken (still frozen!) and deep-fry, turning as needed, for about 3 to 5 minutes, or until golden brown and crisp. Do not overcrowd the pan, cook in batches as needed.With a slotted spoon or tongs, remove chicken from pan and drain on a wire rack. Serve with spicy mango sauce.Slice mango and scoop flesh, discarding pit and skin. In a blender or food processor, process mango until blended (like the texture of applesauce).In a bowl. combine mango pulp, yogurt, mayonnaise, honey, Sriracha sauce, lime juice and salt. Stir until smooth. Refrigerate until ready to use.
Step by step:
1. In a bowl, combine chicken tenders and seasoning salt. Massage well and allow to marinate for about 10 minutes.In one shallow bowl, beat egg whites until frothy. In another shallow bowl, place cornstarch. In another shallow bowl, combine shredded coconut and Panko bread crumbs.Dredge chicken in cornstarch, dip in egg white and then dredge in coconut-bread crumb mixture to fully coat, pressing down to adhere well. Arrange prepared chicken in a single layer on a baking sheet and freeze for about 30 minutes or until firm.In a skillet over medium heat, heat about 3 inches deep of oil to about 350 F.
2. Add chicken (still frozen!) and deep-fry, turning as needed, for about 3 to 5 minutes, or until golden brown and crisp. Do not overcrowd the pan, cook in batches as needed.With a slotted spoon or tongs, remove chicken from pan and drain on a wire rack.
3. Serve with spicy mango sauce.Slice mango and scoop flesh, discarding pit and skin. In a blender or food processor, process mango until blended (like the texture of applesauce).In a bowl. combine mango pulp, yogurt, mayonnaise, honey, Sriracha sauce, lime juice and salt. Stir until smooth. Refrigerate until ready to use.
Nutrition Information:
covered percent of daily need
