Crunchy coconut & Panko chicken strips

Name: Crunchy coconut & Panko chicken strips
Cuisine: South African
Ingredients: 1/2 cup cornstarch; 1/2 cup Panko Crumbs; 1/2 cup fine coconut; Chopped coriander & parsley; 1 tsp Italian herbs; 1/2 tsp lemon pepper; 1/2 cup peri peri sauce; 3/4 tsp salt; 1 tsp garlic powder; 1 teaspoon cayenne pepper; 1/2 teaspoon black pepper; 3 large egg; 2 cups shredded sweetened coconut; 3-4 chicken fillets

mubina b @cook_16761619

@mubina_18

mubina b @cook_16761619

@mubina_18

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Ingredients

1/2 cupcornstarch
1/2 cupPanko Crumbs
1/2 cupfine coconut
Chopped coriander & parsley
1 tspItalian herbs
1/2 tsplemon pepper
1/2 cupperi peri sauce
3/4 tspsalt
1 tspgarlic powder
1 teaspooncayenne pepper
1/2 teaspoonblack pepper
3large egg
2 cupsshredded sweetened coconut
3-4chicken fillets

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Steps

1

Marinated chicken with Peri peri sauce,Italian herbs,lemon pepper & garlic powder.
Keep in fridge for 1 hour.
Mix cornstarch, salt, Cayenne Pepper,garlic powder n Black Pepper in a shallow bowl; set aside.
Beat eggs in a bowl until frothy.
Mix coconut,panko,coriander & parsley in a bowl.
2

Dredge chicken in cornstarch mixture; shake off excess.
Dip chicken in egg then press chicken into the coconut mixture.
Turn over and press into coconut mixture again to coat both sides.
3

Keep the chicken in fridge for 15-20 min.
Add chicken to the hot oil in batches.
fry until cooked through, about 2-3 min.
Drain. Serve hot with instant sweet & hot sauce. Enjoy 😊
4

Sweet & Hot Sauce:-
1 cup Apricot Jam
2 tbsp cider vinegar.
1-2 tsp hot sauce.
1 tbsp chili sauce
1 tsp garlic powder
Mix all together in a saucepan.
Cook on slow flame until jam melted.
Cool on room temperature.
Serve.
#Mubinarecipes
5

I used same recipe for prawns n fish.