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crunchy coconut cashew chik’un fingers & mango dipping sauce

Thank goodness for meatless meat substitutes. I know it’s not everyone’s bag in the vegan world, but seriously why not? I mean, I don’t want to eat chicken I only want to eat chik’un! This will convince anyone still dealing with the ominvore’s dilemma that you can go vegan no problem. Anyway it’s meatless meats that make it possible. In Canada I use president’s choice blue menu vegetarian chicken breasts to make whatever chicken dish I desire. These delicious morsels are breaded in roasted cashews, sweet coconut, and panko bread crumbs taking vegan chik’un fingers to the next level.

crunchy coconut cashew chikun fingers
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Print Recipe

crunchy coconut cashew chik'un fingers & mango dipping sauce

Thank goodness for meatless meat substitutes. I know it's not everyone's bag in the vegan world, but seriously why not? I mean, I don't want to eat chicken I only want to eat chik'un! This will convince anyone still dealing with the ominvore's dilemma that you can go vegan no problem. Anyway it's meatless meats that make it possible. In Canada we use president's choice blue menu vegetarian chicken breasts to make whatever chicken dish we desire. These delicious morsels are breaded in roasted cashews, sweet coconut, and panko bread crumbs taking vegan chik'un fingers to the next level. 

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 ingredients:

  • 3 vegetarian chicken breasts
  • 1 C coconut milk from a can
  • 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 ingredients (makes 1 1/2 cups):

  • 2 C red mango chunks approx. 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 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. In two separate dishes place all-purpose flour in one and combine coconut milk and lime juice in the other.
  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.
  5. Bake for 24 mins total but flip strips after 14 mins. 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 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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