Crunchy Coconut Cashew Chik’Un Fingers & Mango Dipping Sauce

Crunchy Coconut Cashew Chik’Un Fingers & Mango Dipping Sauce Recipe

By Hot For Food

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 24 minutes


crunchy coconut cashew chik’un fingers

3 vegetarian chicken breasts

1 C canned coconut milk

2 tbsp lime juice

1 C salted roasted cashews

1/2 C sweetened shredded coconut

1 C panko bread crumbs

1 tsp paprika

2 tsp garlic powder

1/2 tsp sea salt

1/2 C all-purpose flour

mango dipping sauce (makes 1 1/2 cups)

2 C red mango chunks (approximately 1 large red mango)

2 tbsp lime juice

2 tbsp apple cider vinegar

3 tbsp agave nectar

1 tsp chili flakes

1 tsp garlic powder

1/4 tsp sea salt


1Preheat the oven to 400°F.

2Make sure the vegetarian chicken breasts are thawed fully. Cut each breast into 4 strips. NOTE: this is an old recipe and the chicken breast product that I used is not available. I suggest replacing this with unbreaded vegan chicken strips or the scallopini from Gardein.

3In a food processor, grind together cashews and coconut until a fine meal is formed, about the same size of pieces as the Panko bread crumbs. Put this mixture in a shallow dish and combine with Panko bread crumbs, paprika, garlic powder, and sea salt.

4Place all-purpose flour in one dish, and combine coconut milk and lime juice in a separate dish.

5Take one vegan chicken strip and dredge in flour, then coat in coconut milk mixture, then cover in the coconut cashew breading. Place all the chicken strips on a parchment lined baking sheet once breaded.

6Bake for 24 minutes total, but flip strips half way through. The breading will be very delicate, so be careful while you are flipping the chicken strips.

7While the strips are baking, prepare the mango dipping sauce.

8Blend all mango dipping sauce ingredients together in a high-powered blender until smooth.

9Serve chicken strips immediately after baking with mango dipping sauce.

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