Air Fryer Coconut Chicken

Step 1
Place coconut milk, pineapple juice, brown sugar, soy sauce, Sriracha sauce, and ginger in a medium sized bowl and whisk to combine. Add chicken strips and toss to coat. Cover with plastic wrap and refrigerate 2 hours or overnight.

Step 2
Preheat an air fryer to 375 degrees F (190 degrees C).

Step 3
Whisk eggs in a bowl. Combine shredded coconut, panko, salt, and pepper in a separate bowl.

Step 4
Remove chicken strips from the marinade and shake off excess. Discard the remaining marinade. Dip chicken strips in beaten egg, then in coconut-panko mixture, then again in egg mixture, and again in coconut-panko mixture, double dipping and double coating each strip.

Step 5
Spray the air fryer basket with cooking spray.

Step 6
Place breaded chicken strips in the air fryer basket, making sure they are not touching; work in batches if necessary.

Step 7
Cook for 6 minutes, flip strips, and continue cooking until lightly browned and toasted, 4 to 6 minutes more.