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If you're in search of a dish that combines crunch, flavor, and a touch of tropical flair, look no further than Crispy Coconut Chicken with Chili Mango Dip. This dish has gained popularity for its mouthwatering appeal, making it a perfect choice for a variety of occasions, from casual family dinners to vibrant gatherings and parties. The combination of tender chicken coated in a crispy coconut crust, paired with a sweet and spicy mango dip, creates a delightful balance that tantalizes the taste buds.

Crispy Coconut Chicken with Chili Mango Dip

Discover the joy of Crispy Coconut Chicken with Chili Mango Dip, a vibrant dish that perfectly balances crunch and flavor. This tropical delight features tender chicken coated in a crispy coconut crust, paired with a sweet and spicy mango dip that elevates every bite. Ideal for family dinners or gatherings, this versatile recipe is sure to impress guests of all ages. Dive into a culinary adventure that promises a delightful experience for any occasion!
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Ingredients
  

For the Crispy Coconut Chicken:

1 lb (450g) boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

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

For the Chili Mango Dip:

1 ripe mango, peeled and diced

1 tablespoon lime juice

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

1-2 teaspoons chili paste (adjust to desired spice level)

Salt to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

Prep the Chicken: Start by slicing the chicken breasts into strips, about 1 inch wide. Season with salt, pepper, garlic powder, onion powder, and paprika. Toss well to ensure an even coating.

    Set Up Breading Station: In three separate shallow dishes, set up the breading station. In the first dish, add the all-purpose flour. In the second dish, beat the eggs. In the third dish, combine the shredded coconut and panko breadcrumbs.

      Bread the Chicken: Dredge each chicken strip first in the flour, ensuring it's coated evenly. Shake off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the coconut-panko mixture, pressing gently to adhere. Set aside on a plate.

        Prepare the Chili Mango Dip: In a small bowl, combine the diced mango, lime juice, honey, and chili paste. Use a fork or a food processor to blend until smooth, but with some chunks of mango remaining for texture. Season with salt to taste. Garnish with chopped cilantro and set aside.

          Fry the Chicken: In a large skillet, heat about 1 inch of oil over medium heat. Once hot (around 350°F or 175°C), carefully fry the coated chicken strips in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.

            Serve: Arrange the crispy coconut chicken on a serving platter and serve warm alongside the chili mango dip. Enjoy with a sprinkle of extra cilantro for added freshness!

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