Island Style Chicken Strips
Transport your taste buds to the tropics with these irresistible Island Style Chicken Strips—a tantalizing fusion of sweet, savory, and spicy flavors! Marinated in a luscious blend of pineapple juice, creamy coconut milk, zesty lime, and soy sauce, these chicken strips are infused with bold, tropical flavors. The marinade, combined with aromatic hints of garlic and ginger, ensures every bite is mouthwateringly tender. Coated in a perfectly seasoned flour mixture with a touch of cayenne for a subtle kick, these strips are fried to golden perfection for a delightfully crisp exterior. Ready in just 35 minutes and ideal for appetizers, snacks, or main courses, they’re a crowd-pleasing favorite. Serve them hot with sweet chili sauce or mango chutney, and garnish with lime wedges for a zesty finishing touch. Perfect for parties, easy weeknight dinners, or when you're craving a taste of the islands!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 cup pineapple juice
- 0.5 cup coconut milk
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 cups vegetable oil
Instructions
Slice the chicken breasts into thin strips approximately 1/2-inch wide and 3-4 inches long.
In a large bowl, combine pineapple juice, coconut milk, lime juice, soy sauce, garlic powder, and ground ginger. Whisk well until fully mixed.
Place the chicken strips in the marinade. Cover and refrigerate for at least 2 hours or up to overnight to allow the flavors to infuse.
In a shallow dish, combine all-purpose flour, cornstarch, paprika, cayenne pepper, salt, and black pepper. Mix thoroughly.
Remove the chicken strips from the marinade, letting the excess liquid drip off. Dredge each strip into the flour mixture, coating evenly, and set aside on a plate.
Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Alternatively, use a thermometer to ensure the oil is at the correct frying temperature.
Carefully place a few pieces of chicken into the hot oil, frying in batches to avoid crowding the pan. Cook each batch for 3-4 minutes per side, or until golden brown and cooked through.
Use a slotted spoon to remove the chicken strips from the oil, and place them onto a paper towel-lined plate to drain any excess oil.
Serve hot and crispy with your choice of dipping sauce such as sweet chili sauce or mango chutney. Garnish with lime wedges for an extra tropical touch.
Nutrition Facts
Calories |
4945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 432.7 g | 555% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 268.9 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 3796 mg | 165% | |
| Total Carbohydrate | 177.2 g | 64% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 44.0 g | ||
| Protein | 123.5 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 756 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
