1 Preparations: Pat the chicken tenders dry and season lightly with salt and pepper.

2 Set up three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with a mixture of panko and shredded coconut.

3 Coating: Dredge each tender in flour, shake off excess, dip into the egg mixture, then press firmly into the panko–coconut mix until well coated.

4 Heat oil: Pour oil into a wide skillet to a depth of about 1 cm and heat over medium-high until shimmering (about 175°C / when a breadcrumb sizzles).

5 Fry tenders: Fry the coated tenders in batches for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper-towel-lined plate to drain.

6 Make the sweet chili sauce: In a small saucepan combine sugar, water, rice vinegar, minced garlic and red chili flakes. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

7 Thicken sauce: Stir the cornstarch slurry, then slowly add to the simmering sauce while stirring. Cook 1–2 minutes until glossy and slightly thickened. Remove from heat and let cool slightly (it will thicken more as it cools).

8 Adjust seasoning: Taste the sauce and add more vinegar or sugar if you prefer it tangier or sweeter.

9 Serve: Arrange the coconut chicken tenders on a platter, garnish with cilantro and lime wedges, and serve alongside the warm sweet chili sauce for dipping.

10 Tips: For a lighter version, bake at 200°C for 12–15 minutes on a lightly oiled tray, flipping halfway, until golden and cooked through. Store leftover sauce refrigerated for up to 5 days.