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Crunchy Coconut Chicken

Crunchy Coconut Chicken

This Crunchy Coconut Chicken recipe features succulent chicken coated in crunchy coconut and spices, creating a delicious dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Marination Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Asian
Servings 6 servings
Calories 1442 kcal

Equipment

  • large bowl
  • meat mallet
  • rolling pin
  • shallow bowls
  • large skillet
  • wire rack

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

Coating and Frying

  • 1 tsp. kosher salt
  • freshly ground black pepper to taste
  • 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 and thinly sliced
  • 1 piece avocado cubed
  • 1 small serrano chile thinly sliced
  • 0.5 cup fresh cilantro coarsely chopped
  • 0.5 inch ginger peeled and finely grated
  • 2 Tbsp. fresh lime juice
  • 1 tsp. reduced-sodium soy sauce
  • 0.5 tsp. fish sauce

Instructions
 

Preparation

  • Cut chicken in half through the thickest side and pound to ¼" thick.
  • Combine coconut milk, lime juice, and fish sauce in a large bowl. Add chicken and toss to coat. Refrigerate for 30 minutes to 1 hour.
  • In a shallow bowl, whisk together flour, cornstarch, salt, and pepper. In a second bowl, beat eggs. In a third bowl, combine panko and coconut.

Cooking

  • Remove chicken from marinade, toss in flour mixture, dip in eggs, and then coat in panko mixture.
  • Heat vegetable oil in a skillet. Fry chicken for 3 to 4 minutes on each side until golden brown.
  • Transfer fried chicken to a wire rack.

Making Spicy Mayo

  • Combine mayonnaise, sriracha, and honey in a small bowl and refrigerate.

Cabbage Salad Preparation

  • In a large bowl, toss together cabbage, cucumber, avocado, chile, and cilantro.
  • Whisk ginger, lime juice, soy sauce, and fish sauce in a small bowl and pour over salad, tossing to combine.

Serving

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

Notes

Spicy mayo can be prepared up to a week in advance and stored in the refrigerator.

Nutrition

Serving: 1servingCalories: 1442kcal
Keyword chicken, coconut, Crunchy, Fried, Salad, Spicy
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