I was reading a cookbook that had tons of ideas for kid’s gluten-free food and I stumbled across a recipe for Coconut Chicken Nuggets. When the time came to make them, I couldn’t remember where I found the recipe, so I made one up.
Then I remembered a conversation my mom and I had about coconut shrimp and pineapple sauce, and just knew I had to add a sweet sauce to the chicken nuggets.
My host son’s favorite sweet and sour sauce is McDonald’s. So I set to looking up a recipe similar to that. After hours of searching I came across Top Secret Recipes and Voila! had the recipe. I adapted it to fit our needs and poured it over the coconut chicken. It was delicious and so simple!
Here are the recipes; my notes are in italics:
Coconut Chicken Nuggets
1 lb (approx. 3 good size breasts) boneless skinless chicken breasts
1 bag sweetened shredded coconut
3 eggs, beaten – you can substitute duck eggs for chicken eggs
pinch of salt
pinch of pepper
Place a cooling rack inside a cookie sheet and set aside.
Preheat the oven to 375*
In a pie plate, or on a dinner plate, pour half the bag of shredded coconut. Set aside.
In a small bowl, crack 3 eggs and add salt and pepper. Whisk well with a fork and pour into another pie plate, or on a dinner plate. Set aside.
On a clean cutting board, cut the chicken into 3 strips each. Then cut each strip into approx. 1″ pieces.
After all the chicken has been cut, begin making 🙂
Step 1: Roll a few pieces of chicken in the egg mixture with one hand, then place it onto the coconut plate. Using the dry hand, scoop and pile coconut on top of the wet chicken. Once it has been fully coated with coconut, remove it to the cooling rack/cooking sheet.
Repeat until all the chicken pieces are coated. These can be made ahead, covered, and refrigerated to save time.
When all the coconut chicken is made, place the pan into the oven and bake for 8-10 minutes. Turning half way through. Cut open the largest nugget, if it is cooked through, they are done. If not, replace for another minute.
Serve while warm.
Sweet and Sour Sauce
adapted from topsecretrecipes.com
1/4 cup peach preserves – we used a small jar of Smucker’s peach preserve. It had the fewest “fillers”
1/4 cup apricot preserves – – we used a small jar of Smucker’s apricot preserve. It had the fewest “fillers”
2 Tbps. light corn syrup
5 tsp white vinegar
1 1/2 tsp cornstarch – please make sure your cornstarch is gluten-free. The back of the box will say if it isn’t.
1/2 tsp gluten-free soy sauce – we used San-J’s Gluten-free Tamari (black label)
1/2 tsp yellow mustard – French’s and Kroger is gluten-free
1/4 tsp salt
1/8 tsp garlic powder
2 Tbsp. water
Combined all the ingredients, except water, in a small-medium bowl and whisk together until fully incorporated and smooth.
Pour mixture into a small saucepan over medium heat. Add water and stir. Bring the mixture to a boil. Boil for 5 minutes, stirring frequently. Remove from heat and let cool.
Use as a dipping sauce, or drizzle over the coconut chicken.
Makes approx. 3/4 cups
Store in a covered container in the refrigerator.