Coconut Chicken & Sweet Chili Sauce

One of my FAVORITE flavors in the entire world is COCONUT!!!!!

I whipped this up after a friend posted, on Facebook, another rendition of Coconut Chicken. Put my own clean twist on it & BAM! Deliciousness!!!

8 boneless skinless breast tenderloins
1/2 cup unsweetened shredded coconut
1/2 panko crumbs
1/2 cup coconut flour
2 eggs
splash of almond milk

Preheat oven to 400*. Line baking sheet with parchment paper. Pound tenderloins to make thinner. Beat 2 eggs with splash of almond milk & pour into a rectangular plastic container. Mix coconut & panko & put in another plastic rectangular container. Lastly, the coconut flour in a rectangular plastic container. Dredge the chicken in flour, then egg then coconut mix. Place on parchment paper & bake for 10 minutes then flip & bake for 10 minutes longer.


Sweet Chili Sauce

1/2 cup coconut sugar
1/4 cup rice vinegar
1/4 cup water + 2 tbsp water
1 tsp fresh minced garlic
1/2 tsp crushed red pepper flakes
1/2 tsp Sirracha
1 1/2 Tbsp coconut flour

To make sauce:
1. In a small saucepan bring sugar, vinegar & water to a boil. Reduce to simmer & add garlic, red peppers & Sirracha.

2. Whisk flour & 2-4 tbsp water. Because coconut flour is so absorbent this will make a crumbly mix instead of a paste. That is ok! Whisk this into the sugar mix, bring to a boil again & then simmer for about 5 minutes until it thickens. Remove from heat & let sit.

NOTE: the sauce will not have a "jelly like" consistency similar to what you buy at the store. The coconut flour will make this slightly thicker & a little grainy but the flavor is spot on!


*I did not configure nutrition fact on this recipe because of the variations of ingredients ON each piece of chicken. Mainly I try to clean up my recipes & keep my portions in check. I don't care for counting calories personally but you could calculate it if you prefer.