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Baked Coconut Cashew Chicken Bites

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!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.