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Crunchy Coconut Chicken

Crunchy Coconut Chicken

Delicious Crunchy Coconut Chicken made with coconut milk and panko, perfect for any meal.
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Prep Time 20 minutes
Cook Time 1 hour
Marinating Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 1442 kcal

Equipment

  • Meat mallet
  • Rolling pin
  • Large cutting board
  • large bowl
  • shallow bowls
  • Stainless steel skillet
  • wire rack

Ingredients
  

Chicken Marinade

  • 3 pieces boneless, skinless chicken breasts 8 oz. each
  • 1 cup canned coconut milk
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. fish sauce

Coating

  • 1.5 cups all-purpose flour
  • 2 Tbsp. cornstarch
  • 1 tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 3 large eggs beaten
  • 1.5 cups panko breadcrumbs
  • 1.5 cups unsweetened shredded coconut
  • 2 cups vegetable oil for frying

Spicy Mayo

  • ½ 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
  • ½ cup fresh cilantro coarsely chopped
  • 1 ½-inch piece ginger peeled, finely grated
  • 2 Tbsp. fresh lime juice
  • 1 tsp. reduced-sodium soy sauce
  • ½ tsp. fish sauce

Serving

  • lime wedges for serving

Instructions
 

Chicken Preparation

  • Cut chicken in half through thickest side and pound to ¼" thick.
  • Combine coconut milk, lime juice, and fish sauce; toss chicken, cover, and refrigerate for at least 30 minutes.
  • In shallow bowls, whisk together flour, cornstarch, salt, and pepper; beat eggs in another bowl; mix panko and coconut in a third bowl.
  • Remove chicken from marinade, coat in flour, dip in eggs, and then coat in panko mixture.
  • Heat oil in a skillet and fry chicken until deep golden brown, about 3-4 minutes per side.

Cabbage Salad

  • Combine mayonnaise, sriracha, and honey; refrigerate until ready to use.
  • Toss cabbage, cucumber, avocado, chile, and cilantro together.
  • Whisk ginger, lime juice, soy sauce, and fish sauce together; pour over salad and toss.

Serving

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

Notes

Make ahead: Spicy mayo can be prepared 1 week ahead and refrigerated.

Nutrition

Serving: 1servingCalories: 1442kcalCarbohydrates: 40gProtein: 78gFat: 88gSaturated Fat: 33gPolyunsaturated Fat: 10gMonounsaturated Fat: 32gTrans Fat: 1gCholesterol: 303mgSodium: 1500mgPotassium: 1120mgFiber: 4gSugar: 4gVitamin A: 20IUVitamin C: 45mgCalcium: 6mgIron: 20mg
Keyword Chicken Recipe, Coconut Recipe, Crunchy Coconut Chicken, Delicious Chicken, easy dinner, Fried Chicken
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