recipe

Paleo

Paleo Coconut Chicken with Spicy Mango Dipping Sauce

You're going to want to make this RIGHT now.

Gochujang is a Korean red chili paste that is mildly fermented. It adds a mellow, round heat to our sweet dipping sauce.

4

servings

65min

Total Time

20min

Active Time

dinner

Course

How to Make

Ingredients
1 cup
Birch Benders Paleo Pancake and Waffle Mix
1 cup
Unsweetened Dried Coconut
1
Egg
8
Chicken Tenders
1/2 cup
Mango cubed, frozen
1/2 cup
Peach frozen slices
1/2 tsp
Salt
1/2 cup
Water
1 tbsp
Gochujang
Directions
  1. In a saucepan, combine peaches, mango, salt and water. Heat to a simmer, cover and let stew 30-45 minutes, until a jam texture is achieved. Remove from heat and stir in gochujang. Place in a small dish or ramekin for serving.
  2. Preheat oven to 350°F.
  3. Whisk egg and place in shallow dish, place coconut and Birch Benders in separate additional small dishes.
  4. Rinse and pat dry chicken tenders.
  5. Dip chicken tenders first in pancake mix, then in egg, and finally in coconut.
  6. Place evenly spaced on a baking sheet, and bake 25-30 minutes.
  7. Plate as desired and dip away!