This is a nice basic recipe, but I could see it needed some flavor pumping-up. Marinated the chicken in lime juice, garlic salt, and a dash of 5-spice powder. Toasted the panko in a dry skillet and added some turmeric to give it a golden color since it won't brown in the oven. I also reduced the amount of flour by half. With those changes, it was quite tasty. We liked the sauce, though I used two heaping teaspoons of sambal olek because we like spicy food. Served with the rice suggested and steamed broccoli with a drizzle of sesame oil and toasted sesame seeds. Portion size was fine.
These are pretty good though we didn't care for the dipping sauce. I'd make them again and use BBQ or another dipping sauce. I used 2 eggs and had some left over. The amount of flour and panko seemed just right though. The rice was surprisingly good. I did add a little salt and pepper at the end with the cilantro and lime juice.
The chicken strips were easy to make and baked and browned in the oven perfectly for me. I agree that they need a dipping sauce, but I thought this one tasted a little vinegary. Maybe not as much soy and vinegar next time. I mixed mayo and ketchup instead because I didn't like the first sauce.
This was a real crowd pleaser with my family. The dipping sauce was spicy, but not crazy if you are used to spice. The coconut was good flavor, you could really taste it. The rice was nice. My husband really love the sesame broccolini, just really different and good sesame flavor.
Loved the hint of toasted coconut flavor! A little messy to make, but definitely a keeper. I browned the chicken strips a bit more under broil setting.
Based on other reviews I skillet browned the chicken with 1Tbs Trader Joe's coconut oil. Very coconutty flavor.
Nice change-up supper. Made rice & dipping sauce to directions, pretty good. Minor changes to chicken prep. Skillet-toasted the panko to light brown for color & flavor. Used Trader Joe's spray coconut cooking oil to coat the chicken then a very light grind of salt before putting on the baking sheet.. Served with steamed green beans.
I just made the chicken and broccoli, and they were pretty good! Yeah, the chicken stays mostly white, but it still tastes good.
We really enjoyed this with a couple of minor tweaks. I added some lime zest to the panko/coconut, skipped the flour and browned the strips in 2 tbsp. olive oil on one side, flipped them and finished them off in the oven. I think they we're crispier that way. We loved the dipping sauce and the rice and I will be making these again!
I like this recipe it was not fancy but great for the whole family. I did add more seasoning to the breading mixture but other than that I followed the recipe. Will definitely make again
This recipe needs some modifications. I added smoked paprika, onion powder and garlic powder to the dipping sauce. The coconut panko mixture needs more seasoning--maybe curry powder. I think it's a pretty labor-intensive recipe and I did double the amount of chicken so I would have leftovers. The cilantro lime rice is a good accompaniment.
Chicken didn't brown and stayed an unappetizing white color. Tasted very bland. Definitely needs the dipping sauce or some sort of sauce to spice it up/give it flavor.