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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Coconut Sweet Chilli Chicken Tenders

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Sweet chilli sauce is perfect for dipping and drizzling… but using it as a marinade for these crispy, crunchy, finger-lickin’ chicken tenders takes them to a whole new level! Pop these on the table at your next party or serve as an appetiser and they’ll be gone in seconds, guaranteed. 

WATCH THIS RECIPE

COCONUT SWEET CHILLI CHICKEN TENDERS

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

4

Ingredients

500g (about 1lb) chicken tenders or chicken strips

¼ cup Marion’s Kitchen Coconut Sweet Chilli, plus extra for serving  (use my store locator to find out where to buy)

1 cup plain (all purpose) flour

2 eggs, lightly whisked

3 cups panko breadcrumbs

cooked brown rice, to serve

steamed broccoli, to serve

vegetable oil for frying

Steps

Combine the chicken tenders with the Coconut Sweet Chilli sauce.

Place the flour, eggs and breadcrumbs in separate large trays or bowls. Dip each piece of chicken in the flour, then egg and then the breadcrumbs.

Pour enough oil into a large frying pan to shallow fry. Heat over medium-high heat. When you dip a wooden spoon into the oil and it bubbles, the oil is hot enough. Cook the chicken pieces in batches for 2-3 minutes each side or until golden brown and cooked through. Drain on paper towel.

Serve with extra Coconut Sweet Chilli sauce for dipping, rice and broccoli.

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