Baked Coconut Chicken Fingers with Passion Fruit Sauce: A Tropical Twist on a Classic

Are you tired of the same old chicken finger recipes? Do you crave a dish that’s both comforting and exciting, familiar yet exotic? Look no further! These Baked Coconut Chicken Fingers with Passion Fruit Sauce are the answer to your culinary prayers. This recipe combines crispy, golden-brown coconut-crusted chicken with a tangy, sweet, and vibrant passion fruit dipping sauce. It’s a guaranteed crowd-pleaser, perfect for family dinners, game-day snacks, or even a sophisticated appetizer at your next gathering.

This recipe offers a healthier alternative to traditional fried chicken fingers. Baking the chicken instead of frying it significantly reduces the fat content without sacrificing flavor or texture. The coconut coating adds a delightful crunch and subtle sweetness, while the passion fruit sauce provides a burst of tropical flavor that perfectly complements the chicken. Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you wanting more!

## Why You’ll Love This Recipe:

* **Healthy and Delicious:** Baked, not fried, making it a guilt-free indulgence.
* **Flavorful and Unique:** The coconut coating and passion fruit sauce create an irresistible tropical combination.
* **Easy to Make:** Simple ingredients and straightforward instructions make this recipe accessible to cooks of all skill levels.
* **Versatile:** Perfect as an appetizer, snack, or main course.
* **Kid-Friendly:** Even picky eaters will love the crispy texture and sweet-tangy flavors.
* **Impressive:** Elevates a simple dish to something special, perfect for entertaining.

## Ingredients You’ll Need:

### For the Chicken Fingers:

* **1.5 lbs Boneless, Skinless Chicken Breasts:** Cut into 1-inch thick strips (about 3-4 inches long).
* **1 cup All-Purpose Flour:** For dredging the chicken.
* **2 large Eggs:** Lightly beaten, for dipping.
* **2 cups Shredded Unsweetened Coconut:** The key to that crispy, coconutty coating. Make sure it’s unsweetened to control the overall sweetness of the dish.
* **1/2 cup Panko Breadcrumbs:** For extra crispness and texture. You can substitute with regular breadcrumbs if needed, but panko provides a superior crunch.
* **1/4 cup Cornstarch:** Helps the coconut and breadcrumbs adhere to the chicken.
* **1 teaspoon Garlic Powder:** Adds a savory depth of flavor.
* **1 teaspoon Onion Powder:** Complements the garlic powder and adds another layer of savory flavor.
* **1/2 teaspoon Paprika:** For a subtle smokiness and color.
* **1/4 teaspoon Cayenne Pepper (optional):** Adds a touch of heat. Omit if you prefer a milder flavor.
* **Salt and Black Pepper to taste:** To season the chicken and the coating.
* **Cooking Spray:** To prevent the chicken from sticking to the baking sheet.

### For the Passion Fruit Sauce:

* **1/2 cup Passion Fruit Pulp:** Fresh or frozen (thawed). If using fresh passion fruit, you’ll need about 4-6 passion fruits, depending on their size and juiciness. Strain the pulp to remove the seeds if desired, but leaving them in adds a nice textural element.
* **1/4 cup Honey or Maple Syrup:** For sweetness. Adjust the amount to your preference.
* **2 tablespoons Rice Vinegar:** Adds a tangy counterpoint to the sweetness of the honey and passion fruit.
* **1 tablespoon Soy Sauce:** For a savory umami flavor.
* **1 teaspoon Fresh Ginger:** Grated, for a warm and aromatic flavor.
* **1/2 teaspoon Garlic:** Minced, for a subtle savory note.
* **1/4 teaspoon Red Pepper Flakes (optional):** For a touch of heat. Omit if you prefer a milder sauce.
* **1 tablespoon Water (or more, as needed):** To adjust the consistency of the sauce.
* **1 teaspoon Cornstarch (optional):** To thicken the sauce if needed.

## Equipment You’ll Need:

* **Three Shallow Dishes:** For the flour, egg, and coconut-breadcrumb mixture.
* **Baking Sheet:** A large baking sheet is essential for baking the chicken fingers.
* **Parchment Paper:** To line the baking sheet and prevent sticking.
* **Whisk:** For beating the eggs.
* **Small Saucepan:** For making the passion fruit sauce.
* **Grater:** For grating the fresh ginger.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.

## Step-by-Step Instructions:

### Part 1: Preparing the Chicken Fingers

1. **Preheat Oven and Prepare Baking Sheet:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spray with cooking spray. This prevents the chicken from sticking and ensures easy cleanup.

2. **Prepare the Dredging Stations:** Set up three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk the eggs until lightly beaten. In the third dish, combine the shredded coconut, panko breadcrumbs, cornstarch, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper. Mix well to ensure the spices are evenly distributed.

3. **Dredge the Chicken:** Take each chicken strip and dredge it in the flour, making sure to coat it completely. Shake off any excess flour. Then, dip the floured chicken strip into the beaten egg, ensuring it’s fully coated. Finally, dredge the chicken strip in the coconut-breadcrumb mixture, pressing gently to help the coating adhere. Make sure the chicken is completely covered with the coconut mixture for maximum crispness and flavor.

4. **Arrange on Baking Sheet:** Place the breaded chicken fingers on the prepared baking sheet, making sure they are not touching each other. This will allow the heat to circulate evenly and ensure they cook properly and become crispy. Spray the chicken fingers lightly with cooking spray. This helps the coconut coating brown and become even more crispy.

5. **Bake the Chicken:** Bake for 15-20 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check for doneness.

### Part 2: Preparing the Passion Fruit Sauce

1. **Combine Ingredients:** In a small saucepan, combine the passion fruit pulp, honey (or maple syrup), rice vinegar, soy sauce, grated ginger, minced garlic, and red pepper flakes (if using). Stir well to combine.

2. **Simmer the Sauce:** Bring the sauce to a simmer over medium heat. Cook for 5-7 minutes, or until the sauce has slightly thickened. Stir occasionally to prevent sticking and burning.

3. **Adjust Consistency (Optional):** If the sauce is too thin, you can thicken it by whisking together 1 teaspoon of cornstarch with 1 tablespoon of cold water and adding it to the simmering sauce. Cook for another minute or two, or until the sauce has reached your desired consistency. If the sauce is too thick, add a tablespoon of water at a time until it reaches the desired consistency.

4. **Taste and Adjust Seasoning:** Taste the sauce and adjust the seasoning as needed. You may want to add more honey for sweetness, rice vinegar for tanginess, or soy sauce for saltiness. Add a pinch of salt and pepper if needed.

### Part 3: Serving

1. **Let Chicken Rest:** Once the chicken fingers are baked, let them rest for a few minutes before serving. This allows the juices to redistribute and prevents them from drying out.

2. **Serve with Sauce:** Serve the baked coconut chicken fingers warm with the passion fruit sauce for dipping. You can also drizzle the sauce over the chicken fingers.

3. **Garnish (Optional):** Garnish with fresh cilantro or green onions for a pop of color and freshness. You can also sprinkle with toasted sesame seeds for added flavor and texture.

## Tips for Success:

* **Use Fresh Ingredients:** Fresh ingredients will always yield the best flavor. Use fresh passion fruit pulp if possible, and be sure to use good-quality honey or maple syrup.
* **Don’t Overcrowd the Baking Sheet:** Overcrowding the baking sheet will cause the chicken fingers to steam instead of bake, resulting in soggy chicken. Make sure the chicken fingers are not touching each other on the baking sheet.
* **Use a Meat Thermometer:** To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature. The chicken should reach 165°F (74°C).
* **Adjust the Sauce to Your Taste:** The passion fruit sauce is very versatile. Adjust the sweetness, tanginess, and spiciness to your preference. If you don’t have rice vinegar, you can substitute with white vinegar or apple cider vinegar.
* **Make it Ahead:** You can prepare the chicken fingers ahead of time and store them in the refrigerator until ready to bake. You can also make the passion fruit sauce ahead of time and store it in the refrigerator for up to 3 days. Warm the sauce slightly before serving.
* **Add Spices to your Preference:** If you like a more spicy or savory dish, feel free to add more Cayenne pepper or Paprika for chicken fingers or increase the amount of Ginger or red pepper flakes for the sauce.

## Variations:

* **Spicy Chicken Fingers:** Add more cayenne pepper to the coconut-breadcrumb mixture for a spicier kick.
* **Lemon-Lime Coconut Chicken:** Add lemon or lime zest to the coconut-breadcrumb mixture for a citrusy twist.
* **Honey Mustard Sauce:** If you’re not a fan of passion fruit, serve the chicken fingers with honey mustard sauce instead.
* **Different Breadcrumbs:** Feel free to experiment with different types of breadcrumbs, such as Japanese panko breadcrumbs or Italian breadcrumbs.
* **Air Fryer Version:** Preheat your air fryer to 375°F (190°C). Place the breaded chicken fingers in the air fryer basket in a single layer, making sure they are not touching. Air fry for 10-12 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. Flip halfway through for even cooking.

## Serving Suggestions:

* **As an Appetizer:** Serve the chicken fingers with the passion fruit sauce as a delicious appetizer for parties or gatherings.
* **As a Main Course:** Serve the chicken fingers with a side of rice, quinoa, or roasted vegetables for a complete and satisfying meal.
* **In Wraps or Tacos:** Use the chicken fingers as a filling for wraps or tacos, and top with the passion fruit sauce and your favorite toppings.
* **With Salad:** Serve the chicken fingers on top of a salad for a light and refreshing meal.
* **Lunchbox Treat:** Pack the chicken fingers in a lunchbox for a tasty and satisfying midday meal.

## Nutritional Information (Approximate):

* Calories: 350-400 per serving (depending on portion size and ingredients used)
* Protein: 30-35 grams
* Fat: 15-20 grams
* Carbohydrates: 20-25 grams

## Enjoy!

These Baked Coconut Chicken Fingers with Passion Fruit Sauce are a delightful and flavorful twist on a classic dish. With their crispy coconut coating, juicy chicken, and tangy-sweet passion fruit sauce, they are sure to be a hit with everyone. So, gather your ingredients, follow the instructions, and get ready to enjoy a taste of the tropics! Happy cooking!