2 chicken, breast fillet, cut into 2 cm strips
For the marinade
400 g coconut milk
zest, of 1 lemon
1 teaspoon(s) chili flakes
1 teaspoon(s) salt
For the coating
150 g oats, finely ground
2 eggs, medium, beaten
150 g ground coconut
1/2 teaspoon(s) chili flakes
To serve
mango sauce
cherry tomatoes, cut in half


1.For the marinade
2.In a bowl, add all of the ingredients for the marinade and whisk.
3.Add the pieces of chicken and coat in the marinade.
4.Let them marinade for at least 2 hours or overnight.
5.When ready, remove the pieces of chicken from the bowl and pat with some paper towels.
6.For the coating
7.Preheat oven to 200* C (390* F) Fan.
8.You will need 3 bowls.
9.In the first bowl, add the oats. In the second bowl, add the beaten eggs. In the third bowl, combine the coconut, chili flakes and salt.
10.Dip the chicken strips into the first bowl and completely coat in the oats.
11.Then, using a slotted spoon, dip them in the second bowl with the beaten eggs.
12.Last dip them into the coconut mixture and make sure to coat completely.
13.If there are any parts that have not been coated completely, dip in the egg and into the coconut again.
14.Transfer to a baking pan lined with parchment paper.
15.Bake for 25-30 minutes, until golden.
16.When ready, remove from oven and serve warm along with the mango mustard sauce, cherry tomatoes and parsley finely chopped.

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