Instructions
- Cut chicken thighs into 1-inch bite-sized pieces.
- Prepare the Breading: In a shallow dish, combine flour, panko breadcrumbs, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper.
- Prepare the Egg Wash: In another shallow dish, whisk together eggs and heavy cream.
- Prepare the Coconut Coating: Place shredded coconut in a third shallow dish.
- Dredge each chicken piece in the Breading, then dip in the Egg Wash, and finally coat thoroughly with the Coconut Coating.
- Heat about 1 inch of peanut oil in a large skillet or deep fryer to 350°F (175°C).
- Fry the coconut-coated chicken in batches for 3-4 minutes, or until golden brown and cooked through.
- Remove chicken and place on a paper towel-lined plate to drain excess oil.
- Prepare the Dipping Sauce: In a small bowl, combine mayonnaise, pineapple juice, sweet chili sauce, lime juice, and grated ginger. Mix well.
- Serve the Coconut Bites immediately with the Dipping Sauce.
