Last week, after we posted our recipe for a homemade chai spice mix, we had several readers ask us for more recipes they could make using that delicious spice mix. So – always happy to oblige – here is a delicious recipe for Chai Coconut Chicken Strips!

These Chai Coconut Chicken Strips are a quick and easy recipe that can be served as an appetizer or as an entrée. A hint of that chai spice mix is added to a crispy coconut-infused batter on tender boneless chicken strips. (You can use breast or thigh meat – whichever you prefer!) It is a winning flavor combination and the mild chai flavors make these coconut chicken strips something special!

We served our Chai Coconut Chicken Strips with the same Sweet Chili Dipping Sauce that we originally served with our Coconut Shrimp recipe from last summer. That sauce is the perfect zesty complement to these crunchy, slightly sweet Chai Coconut Chicken Strips! Enjoy!

Interested in more chicken recipes?
Click here for our 100+ Best Chicken Recipes.

Chai Coconut Chicken Strips

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 minutes
Yield: 4-6 servings

Ingredients

1 pound boneless skinless chicken breasts or thighs cut into strips
1 cup all-purpose flour divided in half
¾ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
½ teaspoon Chai Spice Mix (see recipe here)
¾ cup coconut milk
1 egg
2 tablespoons garlic chili sauce (see here)
1 cup panko bread crumbs
1 cup shredded coconut
½ cup brown sugar
½ teaspoon Chai Spice Mix (see recipe here)
Oil for frying
Sweet Chili Dipping Sauce (see recipe here)

Instructions

In a medium bowl, mix ½ cup of the flour, salt, pepper and chai spice mix.Set aside.
In a second medium bowl, mix the coconut milk, the whole egg and garlic chili sauce. Set aside.
In a third larger bowl, mix panko, shredded coconut, brown sugar, chai spice mix, and the second half cup of flour.
In a wok or heavy bottomed pot, heat about three inches of oil to 350 degrees F using a candy thermometer.
Dip chicken in flour mix, shake off excess, dip in egg mix, then finally in panko and coconut mix, pressing to coat.
Fry in batches to keep oil at 350. Drain and serve with this Sweet Chili Dipping Sauce (recipe here.)