Piña Colada Chicken
3 chicken breasts, cut into quarters or strips
150 ml coconut milk
2 tsp sriracha hot sauce
1 tbsp lime juice
Bread Coating:
30 g panko bread crumbs
70 g shredded coconut
Sauce:
100 ml sour cream
1/2 small can of crushed pineapple
50 g coconut milk
2 tsp powdered sugar
Cut the chicken into pieces and let it marinate in the mixture of coconut milk, sriracha, and lime juice for at least 2 hours in the refrigerator.
Preheat the oven to 200°C (390°F). Remove the chicken from the marinade (discard the marinade) and coat it in the breadcrumb and coconut mixture.
Place the chicken on a baking tray lined with parchment paper and bake for 25-30 minutes. Turn the chicken after 15-20 minutes for even cooking.
While the chicken is baking, mix together all the ingredients for the sauce.
Serve the crispy baked chicken with the coconut-pineapple sauce and a fresh salad on the side.