I Love You Mom – Coconut Coated Chicken Strips
- 3/4 cup pineapple juice, divided
- 1 cup cream of coconut, divided
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice-wine vinegar
- 2 pounds boneless chicken breasts, cut into strips
- 1 cup flour
- salt and pepper to taste
- 6 eggs, beaten
- 1 (2 pound) bag shredded coconut
- 3/4 to 1 cup peanut oil
- 1/4 cup heavy whipping cream
In a large bowl mix 1/4 cup of pineapple juice, 1/4 cup of cream of coconut, soy sauce, brown sugar and wine vinegar.
Add chicken strips and allow to marinate, covered in refrigerator a minimum of 4 hours or overnight.
In a pie plate, combine flour, salt and pepper.
In a bowl beat eggs and mix with 1/4 cup cream of coconut.
In another bowl pour shredded coconut.
Coat chicken strips first in flour, next in egg mixture and finally in shredded coconut.
In a deep skillet, heat peanut oil (enough to just cover the bottom of skillet) over medium heat. Once oil is hot, cook chicken for 5 minutes on each side, taking care not to over cook coconut.
Remove chicken and drain any leftover oil.
Place 1/2 cup pineapple juice and 1/2 cup cream of coconut and heavy whipping cream in pan. Cook until thick, scraping drippings from bottom of the skillet. Pour sauce over chicken strips.
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