Coconut Chicken Strips
with Mango Dipping Sauce

I’ve always been a big fan of coconut, but have never been a huge shrimp person so coconut shrimp was always a bit so-so for me. But then I bypassed the shrimp issue and used chicken breast tenders instead. Paired with a homemade mango dipping sauce, my coconut chicken is everything I love about tropical foods in one insanely delicious appetizer. Seriously, my taste buds basically exploded with happiness when I first tried it. And it’s now one of my go-to recipes for parties since it’s always a crowd-pleaser and there are never any leftovers (which may or may not be a good thing). • serves 4

---

Mango Dipping Sauce

• 1 large ripe mango, peeled and cut into cubes
• 3 tablespoons heavy cream
• 3 tablespoons freshly squeezed lime juice
• 1 tablespoon honey
• ¼ teaspoon arbol or red chili powder

Coconut Chicken

• Canola oil, for frying
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• ¾ cup wheat beer
• 3 tablespoons honey
• 1 teaspoon chili garlic sauce
• 4 cups unsweetened coconut flakes
• 1 pound chicken breast tenders
• 1 tablespoon cilantro for garnish

For the mango dipping sauce, blend the mango, cream, lime juice, honey, and chili powder in a blender or food processor until smooth. Set aside.

For the coconut chicken, add canola oil to a medium frying pan until the oil is 1 inch deep and heat to 350°F.

While the oil is heating, in a medium bowl, whisk together the flour, salt, and black pepper. Add the wheat beer, honey, and chili garlic sauce and stir until a batter forms. Empty the coconut flakes into a large shallow dish.

Pat the chicken tenders dry with a paper towel, then dip in the batter. Gently shake off any excess batter before dredging the tenders in the coconut flakes to coat. Use tongs to place half the chicken in the frying pan and fry, turning once, until golden brown on each side and completely cooked through, 3 to 4 minutes per side.

Remove and drain on a wire rack lined with paper towels. Repeat with the remaining chicken breast tenders. Garnish with the cilantro. Serve with the mango dipping sauce.