- 1 (8 oz.) Can Crushed Pineapple
- 1 Orange, juiced
- 1 Teaspoon Chili Paste, or less if you want it mild
- ¾ Cup Tapioca Flour*
- 2 Eggs, lightly beaten with 2 tablespoons of water
- Salt & Pepper
- 1 Cup Finely Shredded Unsweetened Coconut
- 1 Cup Gluten-Free Breadcrumbs*
- 2 Chicken Breasts, cut into thin strips
- Coconut Oil, for frying
For the Dipping Sauce
- Combine the crushed pineapple, orange juice, and chili paste in the bowl of a mini food processor. Give it a few pulses until the mixture is mostly smooth. Transfer the sauce to a small pot and bring it to a boil. Lower the heat and allow the sauce to simmer for 5 minutes. Transfer to a bowl and let cool completely in the refrigerator until you’re ready to serve.
For the Chicken Fingers
- Preheat the oven to 425º. Line a baking sheet with parchment paper and place a cooling rack on top. Set aside.
- Lay out 3 shallow dishes on a work surface. Place the tapioca flour in one, the eggs in another, and the coconut/breadcrumbs in another. Season each one generously with salt and pepper. Make sure the coconut and breadcrumbs are mixed well.
- Take a chicken strip and coat in the tapioca flour and shake off any excess. Then, dip it into the egg making sure it’s fully coated and allowing any excess to drip off before placing it into the coconut/breadcrumb mixture. Pack on the breading, shake off any excess and then transfer the chicken onto a plate. Repeat with the remaining chicken pieces.
- Heat about 2 tablespoons in a large skillet over high heat. Once the oil is hot, add in a few chicken strips making sure not to overcrowd the pan. Cook for 1-2 minutes on each side or until golden brown. Transfer the browned chicken pieces to the rack on the baking sheet. Repeat with the rest of the chicken, adding more oil to the pan if needed.
- Bake the chicken for 10-15 minutes or until cooked through. Serve with the sweet and spicy dipping sauce.
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