Go Back
–+ servings
Crunchy Coconut Chicken

Crunchy Coconut Chicken

Enjoy this Crunchy Coconut Chicken recipe, a delightful dish packed with flavor and crunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Cuisine American
Servings 6 servings
Calories 1442 kcal

Equipment

  • meat mallet
  • rolling pin
  • skillet
  • bowls

Ingredients
  

Chicken

  • 3 pieces boneless, skinless chicken breasts
  • 1 cup canned coconut milk
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. fish sauce
  • 1.5 cups all-purpose flour
  • 2 Tbsp. cornstarch
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 3 large eggs
  • 1.5 cups panko breadcrumbs
  • 1.5 cups unsweetened shredded coconut
  • 2 cups vegetable oil for frying

Spicy Mayo

  • 0.5 cup mayonnaise
  • 2 Tbsp. sriracha
  • 1 tsp. honey

Cabbage Salad

  • 1 head Napa cabbage thinly sliced
  • 2 pieces Persian cucumbers quartered, thinly sliced
  • 1 piece avocado cubed
  • 1 small serrano chile thinly sliced
  • 0.5 cup fresh cilantro coarsely chopped
  • 1 ½" piece ginger peeled, finely grated
  • 2 Tbsp. fresh lime juice
  • 1 tsp. reduced-sodium soy sauce
  • 0.5 tsp. fish sauce
  • lime wedges for serving

Instructions
 

Prepare Chicken

  • Using a sharp knife, cut chicken in half through thickest side parallel to cutting board. Place pieces between 2 pieces of plastic wrap or in a large resealable bag on a large cutting board. Using a meat mallet or rolling pin, pound chicken to ¼" thick.
  • In a large bowl, combine coconut milk, lime juice, and fish sauce. Add chicken and toss to combine. Cover bowl and refrigerate at least 30 minutes and up to 1 hour.

Batter Chicken

  • In a large shallow bowl, whisk flour, cornstarch, salt, and a few grinds of pepper. In a second shallow bowl, beat eggs to blend. In a third shallow bowl, stir panko and coconut.
  • Working one at a time, remove chicken from marinade and toss in flour mixture. Dip into eggs, letting excess drip off, then coat in panko mixture, gently pressing to adhere.

Fry Chicken

  • Into a large, stainless steel skillet, pour oil to a depth of ½". Heat over medium-high heat until shimmering but not smoking (oil temperature should be around 350°). Working in batches if needed, carefully add chicken and cook, turning halfway through, until deeply golden brown, 3 to 4 minutes per side. Transfer to a wire rack. Repeat with remaining chicken, adjusting heat as needed.

Prepare Spicy Mayo

  • In a small bowl, combine mayonnaise, sriracha, and honey. Refrigerate until ready to use.

Prepare Cabbage Salad

  • In a large bowl, toss cabbage, cucumber, avocado, chile, and cilantro.
  • In a small bowl, whisk ginger, lime juice, soy sauce, and fish sauce. Pour dressing over salad and toss to combine.

Serve

  • Serve chicken with salad, spicy mayo, and lime wedges.

Notes

Spicy mayo can be made 1 week ahead. Keep refrigerated.

Nutrition

Serving: 1servingCalories: 1442kcal
Keyword chicken, coconut, Crunchy Coconut Chicken, dinner, Easy Recipe, fried chicken
Tried this recipe?Let us know how it was!