Asian-Style Coconut Chicken Nuggets with Chilli Dipping Sauce

Asian crispy chicken

I wanted to improve a chicken recipe I posted before (Rice Krispies Chicken) so I came up with an exotic gluten-free alternative.


1 chicken breast cut into chunks
1 egg yolk
2 tablespoons cornflour
2 tablespoons desiccated coconut
1 pinch of salt and pepper
1 tablespoon olive oil

Dipping sauce:

3 tablespoons apple cider vinegar
1 tablespoon sugar
1/2 teaspoon dried chillies (or 1 fresh chilli)
1 tablespoon soy sauce


Prepare 3 different bowls and put egg yolk in one, cornflour in one and coconut in the other.
Dip the chicken pieces in cornflour first, egg second and coconut third.

Place the chicken in an oiled roasting tray and cook in the oven at 180 degrees for 20-30 minutes depending on how big the pieces are.

Meanwhile heat the sugar, chilli, vinegar and soy sauce in a pan on a medium heat for 3-5 minutes ensuring the liquid doesn’t evaporate too much. If you prefer a syrupy dipping sauce cook for slightly longer but keep an eye on the pan as it may burn.

Serve the chicken with the dipping sauce with a side of green beans or a salad.

Asian style coconut chicken nuggets with chilli dip

Picture credits: Paola Bassanese

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