Baked Coconut Cashew Chicken Bites

There’s something so satisfying about biting into a crunchy, flavorful bite of Baked Coconut Cashew Chicken Bites. It was a rainy afternoon when I first decided to experiment with this dish. I had a craving for something crispy yet wholesome, so I rummaged through my pantry and found sweetened coconut flakes and roasted cashews. I thought, why not bring them together with chicken? The idea made my mouth water! With a few ingredients and a little creativity, I crafted these amazing bites that quickly became a family favorite. Now, they grace our dinner table often, whether it’s just a cozy weeknight or a gathering with friends.

Ingredients for Baked Coconut Cashew Chicken Bites

When it comes to the ingredients for Baked Coconut Cashew Chicken Bites, each one plays a vital role in the overall success of the dish. The key players include chicken, which adds protein and acts as the perfect base for the crunchy coating of coconut and cashews. The combination of spices and sauces will elevate the flavor profile, ensuring that every bite is a symphony of deliciousness. Let’s dive into the specifics!

• 1 1/2 pounds chicken breasts pounded thin (or chicken tenders), cut into 1 ½ to 2-inch pieces – This is the star of the dish, providing a juicy and tender foundation for the crispy coating.
• Nonstick cooking spray – Essential for ensuring that the bites don’t stick to the baking sheet, allowing for easy removal.
• 2 tablespoons butter – Adds richness and flavor while helping to toast the coconut and breadcrumbs to golden perfection.
• 1 tablespoon coconut or olive oil – Helps in browning the coating and adds a hint of flavor.
• 1 cup sweetened coconut flakes – Brings a delightful sweetness and crunchy texture to the bites.
• 3/4 cup roasted salted cashews – Adds a nutty crunch and pairs perfectly with the coconut.
• 3/4 cup panko bread crumbs – Provides the crispy texture that makes these bites irresistible.
• 1/2 cup flour – A light coating that helps the coconut mixture adhere to the chicken.
• 1/2 teaspoon each of salt, brown sugar, garlic powder, ginger powder – These spices add depth and flavor to the chicken.
• 1/4 teaspoon each of pepper, onion powder, chili powder – Adds a bit of heat and complexity to the flavor profile.
• 1/8 teaspoon cayenne pepper – For those who like an extra kick!
• 1 egg – Acts as a binder for the coating.
• 1 egg yolk – Adds richness to the batter.
• 1 tablespoon low sodium soy sauce – Enhances the umami flavor.
• 1 tablespoon brown sugar – Balances the flavors with a touch of sweetness.
• 2 teaspoons lime juice – Adds brightness and acidity to the dish.
• 1 (20 oz.) can crushed pineapple in juice – For the deliciously sweet and tangy dip.
• 1/4 cup sugar – Sweetness for the dip.
• 3 tablespoons lime juice – Adds zesty flavor to the dip.
• 2 teaspoons cornstarch – Thickens the dip to the right consistency.
• 1/2 teaspoon sriracha (more or less to taste) – A touch of heat to complement the sweetness of the dip.

Cooking Instructions for Baked Coconut Cashew Chicken Bites

Cooking Baked Coconut Cashew Chicken Bites is a fun and rewarding process! With each step, you’ll see how these simple ingredients come together to create something truly special. Follow along as we transform raw ingredients into crispy, golden perfection!

1. Start by preparing the dip. Add all dip ingredients, including the pineapple, lime juice, and sugar, to your blender. Blend until very smooth. Once blended, transfer to a small saucepan and simmer for approximately 5 minutes or until the mixture reduces and thickens. Stir occasionally to prevent sticking. This step can be done ahead of time, and the dip can be stored in the refrigerator while you prepare the chicken.

2. Next, preheat your oven to 400 degrees F. Line a baking sheet with foil and lightly spray it with nonstick cooking spray to ensure the chicken bites don’t stick.

3. Now, let’s prepare the coating! Start by adding the coconut flakes to your food processor. Blend them into smaller pieces for a more even texture, or chop them by hand if you prefer. In a large nonstick skillet over medium heat, melt the butter with the coconut oil. Once melted, add the blended coconut and panko breadcrumbs to the skillet and toast until golden, stirring often to avoid burning. This should take about 3 to 5 minutes. Once toasted, remove the mixture to a large bowl and set aside.

4. Next, add the cashews to the food processor and process until they are the size of panko crumbs. Pour this into the coconut/panko mixture and stir in ½ cup of flour along with all the spices. Mix until evenly combined, and then set this mixture aside.

5. In a large bowl, lightly whisk the egg and egg yolk. Add the remaining batter ingredients – the flour, soy sauce, brown sugar, and lime juice. Whisk everything together until well combined, creating a thick batter that will coat the chicken.

6. Now, it’s time to coat the chicken! Add all the chicken pieces to the batter, tossing until they are evenly coated. It’s crucial to make sure every piece is well covered because that’s what helps the coating stick.

7. Take a handful of the battered chicken pieces, allowing any excess batter to drip off. You can dab them with a paper towel if necessary, then add them to the coconut/cashew mixture. Using one clean hand, press the mixture into the chicken to ensure it adheres well. Place the coated chicken pieces onto the prepared baking sheet. Repeat this process until all the chicken is coated.

8. Once all the chicken is coated, lightly spray the tops with nonstick cooking spray. This is essential for getting that beautiful golden color while baking.

9. Now, bake the chicken bites for about 10 minutes, or until they are fully cooked through. To achieve that perfect crisp, switch your oven to broil for 2 to 3 minutes at the end, watching closely to prevent burning.

10. Once they’re golden and crispy, remove the chicken bites from the oven and serve them hot alongside the chilled pineapple dip. Enjoy!

Recipe Tips about Baked Coconut Cashew Chicken Bites

Here are some helpful tips to ensure your Baked Coconut Cashew Chicken Bites come out perfectly every time. From storage tips to serving suggestions, these pointers will enhance your cooking experience!

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to regain crispiness.
• Freezing: You can freeze these chicken bites before baking. Simply coat them and place them in a freezer-safe container. Bake directly from frozen, adding a few extra minutes to the cooking time.
• Pairing: These bites pair wonderfully with a simple salad or steamed vegetables for a balanced meal.
• Garnish: Consider garnishing with fresh herbs like cilantro or parsley for added flavor and a pop of color.
• Variation: Feel free to experiment by adding spices to the coconut mixture or using different nuts for the coating!

Perfect Pairings for Baked Coconut Cashew Chicken Bites

When it comes to serving Baked Coconut Cashew Chicken Bites, the options are plentiful! Here are some delightful pairings that will complement these tasty bites perfectly:

• Fresh Salad: A light, refreshing salad with mixed greens, cucumbers, and a citrus vinaigrette balances the richness of the chicken bites.
• Steamed Vegetables: Serve alongside steamed broccoli or green beans to add some vibrant color and nutrients to your plate.
• Rice Dishes: Pair these bites with jasmine or coconut rice for a tropical twist.
• Game Day Snacks: Perfect for parties, these bites can be a hit as finger food during game day. Serve with a variety of dipping sauces.
• Family Gatherings: Great for potlucks or family gatherings, they provide an easy and delicious option everyone can enjoy.
• Outdoor Picnics: These bites are also great for picnics. Just pack them warm, and they will be a hit!

FAQ

Conclusion

In conclusion, Baked Coconut Cashew Chicken Bites are a unique and delicious dish that combines flavor and crunch in every bite. Whether you’re looking for a tasty appetizer or a delightful main dish, these bites are sure to please. I encourage you to try making them for your next gathering or even just for a cozy night in. You won’t regret it!

Baked Coconut Cashew Chicken Bites

Craving something crunchy and flavorful? These Baked Coconut Cashew Chicken Bites are the perfect blend of sweetness and crunch, making them an easy weeknight dinner or snack. Coated with toasted coconut and roasted cashews, they are irresistible. Try them tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds chicken breasts pounded thin (or chicken tenders), cut into 1 ½ to 2-inch pieces
• 1 spray nonstick cooking spray
• 2 tablespoons butter
• 1 tablespoon coconut or olive oil
• 1 cup sweetened coconut flakes
• 3/4 cup roasted salted cashews
• 3/4 cup panko bread crumbs
• 1/2 cup flour
• 1/2 teaspoon salt for breading
• 1/2 teaspoon brown sugar for breading
• 1/2 teaspoon garlic powder for breading
• 1/2 teaspoon ginger powder for breading
• 1/4 teaspoon pepper for breading
• 1/4 teaspoon onion powder for breading
• 1/4 teaspoon chili powder for breading
• 1/8 teaspoon cayenne pepper for breading
• 1 large egg for batter
• 1 large egg yolk for batter
• 1/2 cup flour for batter
• 1 tablespoon low sodium soy sauce for batter
• 1 tablespoon brown sugar for batter
• 2 teaspoons lime juice for batter
• 1 can crushed pineapple in juice
• 1/4 cup sugar for dip
• 3 tablespoons lime juice for dip
• 2 teaspoons cornstarch for dip
• 1/2 teaspoon sriracha more or less to taste

Equipment

• Wooden Spoon
• Whisk
• Blender
• Saucepan
• Frying Pan
• Food Processor
• Skillet
• Oven
• Mixing Bowl
• Baking Sheet

Method

 

1. Step 1: Start by preparing the dip. Add all dip ingredients, including the pineapple, lime juice, and sugar, to your blender. Blend until very smooth. Once blended, transfer to a small saucepan and simmer for approximately 5 minutes or until the mixture reduces and thickens. Stir occasionally to prevent sticking. This step can be done ahead of time, and the dip can be stored in the refrigerator while you prepare the chicken.
2. Step 2: Next, preheat your oven to 400 degrees F. Line a baking sheet with foil and lightly spray it with nonstick cooking spray to ensure the chicken bites don't stick.
3. Step 3: Now, let’s prepare the coating! Start by adding the coconut flakes to your food processor. Blend them into smaller pieces for a more even texture, or chop them by hand if you prefer. In a large nonstick skillet over medium heat, melt the butter with the coconut oil. Once melted, add the blended coconut and panko breadcrumbs to the skillet and toast until golden, stirring often to avoid burning. This should take about 3 to 5 minutes. Once toasted, remove the mixture to a large bowl and set aside.
4. Step 4: Next, add the cashews to the food processor and process until they are the size of panko crumbs. Pour this into the coconut/panko mixture and stir in ½ cup of flour along with all the spices. Mix until evenly combined, and then set this mixture aside.
5. Step 5: In a large bowl, lightly whisk the egg and egg yolk. Add the remaining batter ingredients – the flour, soy sauce, brown sugar, and lime juice. Whisk everything together until well combined, creating a thick batter that will coat the chicken.
6. Step 6: Now, it’s time to coat the chicken! Add all the chicken pieces to the batter, tossing until they are evenly coated. It’s crucial to make sure every piece is well covered because that’s what helps the coating stick.
7. Step 7: Take a handful of the battered chicken pieces, allowing any excess batter to drip off. You can dab them with a paper towel if necessary, then add them to the coconut/cashew mixture. Using one clean hand, press the mixture into the chicken to ensure it adheres well. Place the coated chicken pieces onto the prepared baking sheet. Repeat this process until all the chicken is coated.
8. Step 8: Once all the chicken is coated, lightly spray the tops with nonstick cooking spray. This is essential for getting that beautiful golden color while baking.
9. Step 9: Now, bake the chicken bites for about 10 minutes, or until they are fully cooked through. To achieve that perfect crisp, switch your oven to broil for 2 to 3 minutes at the end, watching closely to prevent burning.
10. Step 10: Once they're golden and crispy, remove the chicken bites from the oven and serve them hot alongside the chilled pineapple dip. Enjoy!

Notes

Tip: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to regain crispiness.

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Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.