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If you're on the lookout for a dish that beautifully marries tropical flavors with a satisfying crunch, look no further than Crispy Coconut Chicken with Chili Mango Dip. This recipe offers an exotic experience that tantalizes the taste buds, making it a perfect choice for a family dinner, party appetizer, or even a quick weeknight meal. The combination of succulent chicken coated in a crispy coconut crust, paired with a sweet and spicy chili mango dip, creates a flavor profile that is both refreshing and addictive.

Crispy Coconut Chicken with Chili Mango Dip

Discover the exotic flavors of Crispy Coconut Chicken with Chili Mango Dip, a dish that combines a satisfying crunch with a delightful blend of sweet and spicy tastes. Perfect for family dinners or as a party appetizer, this recipe features succulent chicken coated in a crispy coconut crust, paired with a refreshing chili mango dip. With easy preparation steps and simple ingredients, even novice cooks can create this culinary masterpiece. Enjoy a taste of the tropics tonight!
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Ingredients
  

For the Coconut Chicken:

1 lb (450g) chicken breast, cut into strips

1 cup all-purpose flour

2 large eggs, beaten

1 cup unsweetened shredded coconut

1 cup panko breadcrumbs

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

Salt and pepper to taste

Oil for frying (vegetable or coconut oil)

For the Chili Mango Dip:

1 ripe mango, peeled and diced

1-2 red chilies, finely chopped (adjust based on heat preference)

1 tbsp lime juice

1 tbsp honey or agave syrup

Salt to taste

Fresh cilantro, chopped, for garnish (optional)

Instructions
 

Prepare the Chicken:

    - Set up a breading station: Place flour mixed with garlic powder, onion powder, paprika, salt, and pepper in one bowl. In another bowl, place the beaten eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs.

      Bread the Chicken:

        - Dredge each chicken strip in the flour mixture, ensuring it's fully coated. Shake off excess flour, then dip into the beaten eggs, allowing excess to drip off. Finally, coat the chicken in the coconut-panko mixture, pressing gently to adhere.

          Fry the Chicken:

            - Heat oil in a deep skillet or fryer to about 350°F (175°C). Carefully add the coated chicken strips in batches, frying until golden brown and crispy (about 4-5 minutes on each side). Remove chicken and place on a paper towel-lined plate to drain excess oil. Season with a pinch of salt.

              Make the Chili Mango Dip:

                - In a blender or food processor, combine the diced mango, chopped chilies, lime juice, honey (or agave), and salt. Blend until smooth but still slightly chunky for texture. Adjust seasoning to taste.

                  Serve:

                    - Serve the crispy coconut chicken hot with the chili mango dip on the side. Garnish the dip with freshly chopped cilantro if desired.

                      Prep Time, Total Time, Servings:

                        20 minutes | 30 minutes | 4 servings