Ingredients

• 0.5 cups canned coconut milk
• 0.5 cups pineapple juice
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 2 teaspoons Sriracha sauce
• 1 teaspoon ground ginger
• 1 pound boneless skinless chicken breasts , cut into strips
• 2 eggs
• 1 cup sweetened shredded coconut
• 1 cup panko bread crumbs
• 1.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• nonstick cooking spray

Instructions

1. 1 Place coconut milk, pineapple juice, brown sugar, soy sauce, Sriracha sauce, and ginger in a medium sized bowl and whisk to combine. Add chicken strips and toss to coat. Cover with plastic wrap and refrigerate 2 hours or overnight.
2. 2 Preheat an air fryer to 375 degrees F (190 degrees C).
3. 3 Whisk eggs in a bowl. Combine shredded coconut, panko, salt, and pepper in a separate bowl.
4. 4 Remove chicken strips from the marinade and shake off excess. Discard the remaining marinade. Dip chicken strips in beaten egg, then in coconut-panko mixture, then again in egg mixture, and again in coconut-panko mixture, double dipping and double coating each strip.
5. 5 Spray the air fryer basket with cooking spray.
6. 6 Place breaded chicken strips in the air fryer basket, making sure they are not touching; work in batches if necessary.
7. 7 Cook for 6 minutes, flip strips, and continue cooking until lightly browned and toasted, 4 to 6 minutes more.

Nutrition per serving