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If you're on the lookout for a dish that combines the essence of sunny beaches with a crunchy twist, look no further than Crispy Coconut Chicken with Chili Mango Dip. This vibrant recipe brings together the tropical flavors of coconut and mango, resulting in a meal that is not only visually stunning but also bursting with flavor. Whether you’re hosting a summer gathering, preparing a special dinner, or simply craving a taste of the tropics, this dish is versatile enough to fit any occasion.

Crispy Coconut Chicken with Chili Mango Dip

Experience a taste of the tropics with this Crispy Coconut Chicken and vivid Chili Mango Dip. This recipe merges the crunch of coconut with the sweet and spicy notes of mango, perfect for any gathering or cozy night in. Enjoy a delightful combination of textures and flavors that evoke sunny beaches. Learn how to achieve the ideal crispy coating and create a refreshing dip that complements this dish beautifully. Elevate your cooking with this vibrant culinary adventure!
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Ingredients
  

For the Coconut Chicken:

1 lb (450g) boneless, skinless chicken breasts, cut into strips

1 cup all-purpose flour

2 large eggs

1 cup unsweetened shredded coconut

1 cup Panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

½ teaspoon cayenne pepper (adjust for heat preference)

Vegetable oil, for frying

For the Chili Mango Dip:

1 ripe mango, peeled and diced

1 tablespoon honey

1 tablespoon lime juice

1 small red chili, finely chopped (remove seeds for less heat)

2 tablespoons fresh cilantro, chopped

Salt, to taste

Instructions
 

Prepare the Chicken:

    - Set up a dredging station with three shallow dishes. In the first dish, place the flour mixed with garlic powder, salt, black pepper, paprika, and cayenne pepper. In the second dish, beat the eggs. In the third dish, combine shredded coconut and Panko breadcrumbs.

      Coat the Chicken:

        - Dip each chicken strip first into the flour mixture, ensuring it is well-coated. Shake off any excess flour.

          - Next, dip it into the beaten eggs, allowing any excess to drip off.

            - Finally, coat the chicken strip in the coconut-Panko mixture, pressing it gently to adhere.

              Fry the Chicken:

                - In a large skillet, heat about ½ inch of vegetable oil over medium heat. The oil is ready when it sizzles when a drop of water is added.

                  - Carefully place the coated chicken strips in the hot oil, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side or until golden brown and crispy.

                    - Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.

                      Make the Chili Mango Dip:

                        - In a blender or food processor, combine the diced mango, honey, lime juice, chopped chili, and cilantro. Blend until smooth, then taste and season with salt if needed. Adjust the sweetness or spice level to your liking.

                          Serve:

                            - Arrange the crispy coconut chicken on a serving platter and serve hot alongside the chili mango dip. Garnish with additional cilantro, lime wedges, or sliced chili for an extra kick!

                              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4