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crunchy coconut cashew chik’un fingers & mango dipping sauce

crunchy coconut cashew chik'un fingers & mango dipping sauce_hot for food

Thank goodness for meatless meat substitutes. I know it’s not everyone’s fave in the vegan world, but seriously, why not? Chicken fingers are such a popular restaurant appetizer, and meat substitutes make chik’un fingers a dream come true for vegans! This will convince anyone still dealing with the ominvore’s dilemma that you can go vegan no problem. In Canada, I used to use President’s Choice Blue Menu Vegetarian Chicken Breasts but they’re no longer being made! But brands like Gardein and Yves make mock chicken products that are pretty dang good and work great in recipes like this one.

If you’re a big fan of these chik’un fingers (which I’m sure you will be), you’ll also go crazy for my popcorn chik’un! Let’s just eat apps for every meal and call it a day. 

crunchy coconut cashew chik'un fingers & mango dipping sauce_hot for food

crunchy coconut cashew chik'un fingers & mango dipping sauce_hot for food
0 from 0 votes
Print Recipe

crunchy coconut cashew chik'un fingers & mango dipping sauce

Meatless doesn’t mean tasteless! Take a bite out of my crunchy coconut cashew chik’un fingers.

Course Appetizer, Main Course, Snack
Cuisine American
Keyword cashew, chik'un fingers, coconut, mango dipping sauce, vegan chicken
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings 12 chik'un fingers
Author Lauren Toyota

Ingredients

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

Instructions

  1. Make sure the vegetarian chicken breasts are thawed fully. Cut each breast into 4 strips.
  2. In 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.

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

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

  5. Bake for 24 minutes total, but flip strips after 14 minutes. The breading will be very delicate, so be careful while you are flipping the chik'un strips.

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

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

  8. Serve chik'un strips immediately after baking with mango dipping sauce.

crunchy coconut cashew chik'un fingers & mango dipping sauce_hot for food
0 from 0 votes
Print Recipe

crunchy coconut cashew chik'un fingers & mango dipping sauce

Meatless doesn’t mean tasteless! Take a bite out of my crunchy coconut cashew chik’un fingers.

Course Appetizer, Main Course, Snack
Cuisine American
Keyword cashew, chik'un fingers, coconut, mango dipping sauce, vegan chicken
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings 12 chik'un fingers
Author Lauren Toyota

Ingredients

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

Instructions

  1. Make sure the vegetarian chicken breasts are thawed fully. Cut each breast into 4 strips.
  2. In 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.

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

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

  5. Bake for 24 minutes total, but flip strips after 14 minutes. The breading will be very delicate, so be careful while you are flipping the chik'un strips.

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

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

  8. Serve chik'un strips immediately after baking with mango dipping sauce.

1 comment

  • Kiana Colley 2 years ago

    What brand did you use for your "chicken breasts"?

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