International Cooking Club Singapore: Guyanese Caribbean Chicken Strips Recipe

Learn this Guyanese family favourite from International Cooking Club Singapore (ICCS) member Babita Sivarajah.
29 March 2018

(Food styling: Michelle Pilarczyk; Image: Emöke Sasi)

Read more about the women of the International Cooking Club Singapore, who contributed this recipe to the club’s The Red Dot Melting Pot Cookbook plus 7 other recipes you can find here!

Ingredients – Chicken Marinade
A small handful of coriander leaves
2 tbsp water
2 garlic cloves
1 spring onion (scallion)
1 tsp dried thyme
1/4 tsp salt
1/2 tsp hot pepper sauce (such as Amazon), more to taste (optional)

Ingredients – Chicken Strips
500 g (1 lb 2 oz) chicken breasts, cut into strips
1 tsp paprika
125 ml (1/2 cup) milk
1 lemon, zest of
95 g (3/4 cup) flour
150 g (1-½ cups) freshly grated (preferred) or desiccated coconut
1 tbsp sugar
500 ml (2 cups) vegetable oil, for frying
Hot pepper sauce (such as Amazon), BBQ sauce or ketchup, to serve
Ranch dressing (preferably homemade, see recipe below), to serve

Ingredients – Homemade Ranch Dressing
1 garlic clove
1/4 tsp salt
250 g (1 cup) mayonnaise
125 g (1/2 cup) sour cream
A handful of flat-leaf parsley, chopped
2 Tbsp chopped dill
1 Tbsp chopped chives
1 tsp Worcestershire Sauce
1/2 tsp freshly ground black pepper
1/2 tsp distilled white vinegar
A pinch of paprika
A pinch of cayenne pepper
60 ml (1/4 cup) buttermilk, or to taste

Instructions – Chicken Marinade
1. Place all of the marinade ingredients into a food processor and blend together until smooth.

Instructions – Chicken Strips
1. Put the chicken strips into a bowl, add the blended Chicken Marinade and mix well to ensure all of the chicken is covered. Cover and leave to marinate for at least 1 hour or preferably overnight in the fridge.

2. In a bowl, mix together the paprika, milk and lemon zest. Place a plate next to the bowl with the flour on it. On a second plate, mix together the coconut and sugar.

3. One at a time, dust the chicken strips in the flour, then dip into the seasoned milk, then roll them in the coconut/sugar mixture. Set aside and repeat until all the strips are coated.

4. Heat the oil in a large frying pan. Place a batch of chicken strips in the pan and fry for 5 minutes on each side until golden in colour. Do not fry too many chicken strips at the same time and be gentle when handling them so that the coating does not fall off.

5. Remove from the frying pan and place on paper towels to absorb any excess oil.

6. Repeat with the remaining chicken strips until all are cooked.

7. Serve warm with hot pepper sauce, BBQ sauce or ketchup and ranch dressing.

Instructions – Homemade Ranch Dressing
1. Grind the garlic with a mortar and pestle to a paste and mix with the salt.

2. Combine with the remaining ingredients except for the buttermilk.

3. Add the buttermilk and stir well.

4. Chill in the fridge for a couple of hours before serving.


Freshly grated coconut does not last longer than one day in the fridge, or alternatively can be frozen for up to a month

Where to Buy:
Amazon hot pepper sauce: Mustafa

Freshly grated coconut: Tekka wet market, many other Singaporean wet markets



Like this? Read more delicious Eat + Drink stories here.

This recipe can be found in The Red Dot Melting Pot Cookbook, which can be purchased here.

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