Crispy Island-Style Coconut Chicken Recipe for Dinner Fun

Succulent chicken takes a tropical twist with this mouthwatering coconut chicken recipe that brings island flavors right to your dinner table.

Rich, creamy coconut milk bathes tender chicken pieces in a luxurious sauce that promises to tantalize your taste buds.

Every bite promises a perfect balance of savory and sweet notes that transport you to a sun-drenched beach.

The marinade infuses each morsel with deep, complex flavors that make this dish truly special.

Fresh herbs and spices elevate the chicken to new culinary heights, creating a meal that’s both comforting and exciting.

Simple ingredients combine to create something extraordinary, proving that delicious doesn’t have to mean complicated.

Prepare to savor a dish that will become an instant favorite at your dinner table.

FAQs

• Is coconut chicken healthy?

This dish offers a balanced mix of protein from chicken and nutrients from coconut. It’s healthier than deep-fried alternatives since it’s baked, reducing oil absorption. The recipe uses lean chicken strips and incorporates whole ingredients like coconut and spices.

• Can I use chicken breasts instead of strips?

Absolutely! Chicken breasts work perfectly. Just slice them into uniform strips about 1-inch thick to ensure even cooking and consistent coating. Thickness matters more than the specific cut of chicken.

• How do I prevent the coconut coating from burning?

Keep the oven temperature at 400F and place the chicken on the middle rack. If you notice the coconut browning too quickly, loosely cover the baking sheet with aluminum foil to prevent burning while allowing the chicken to continue cooking.

• What makes the coconut coating crispy?

The combination of panko breadcrumbs and finely ground coconut creates a crispy texture. Ensuring the chicken is dry before coating and baking at the right temperature helps achieve that perfect crunch without deep frying.

Coconut Chicken Flavor Highlights

• Dive into a culinary journey with this coconut chicken recipe that transports your taste buds to a sunny paradise, combining sweet, savory, and crunchy elements in one delightful dish.
• Adaptable for various dietary preferences, this recipe allows you to swap ingredients or adjust spices, making it perfect for home cooks who love personalization and creativity in the kitchen.
• Learn professional-level cooking methods like marinating, creating crumb coatings, and preparing a complementary sauce, transforming you from a home cook to a confident kitchen chef.
• Appealing to both kids and adults, these crispy coconut chicken strips offer a fun meal that encourages interactive dining and brings everyone together around the table with its irresistible texture and flavor.

Coconut Chicken Ingredient List

• Chicken Strips: Tender meat that forms the base of this delightful tropical-inspired dish.

• Coconut Milk: Creamy liquid that provides rich flavor and helps tenderize the chicken.
• Lime Juice: Adds a bright, citrusy tang to enhance the overall taste.
• Soy Sauce: Brings a savory depth and umami flavor to the marinade.
• Minced Garlic: Adds aromatic and intense flavor to the chicken.
• Mayonnaise: Creates a creamy base for the dipping sauce.

• Sweetened Shredded Coconut, Panko Crumbs: Combination that creates a crispy, golden-brown exterior with tropical sweetness.
• Flour: Helps the egg coating stick to the chicken and provides a base layer for the crispy coating.
• Egg: Acts as a binding agent to help the coconut-panko mixture adhere to the chicken.

• Salt, Pepper: Essential seasonings that enhance the overall flavor of the dish.
• Olive Oil: Used to prevent sticking and help achieve a crispy finish.

Cooking Coconut Chicken

Step 1: Whip Up the Flavor Bath

Grab a resealable plastic bag and pour in half the coconut milk.

Toss in minced garlic, a splash of soy sauce, and a squeeze of fresh lime juice.

Give the bag a vigorous shake to blend all the zesty ingredients into a mouthwatering marinade.

Step 2: Bathe the Chicken

Drop the chicken strips into the marinade, ensuring every piece gets thoroughly coated.

Massage the bag gently to distribute the flavors.

Tuck the bag into the refrigerator and let the chicken soak up the goodness for at least 3 hours.

Stash the remaining coconut milk for later use.

Step 3: Fire Up the Oven

Crank the oven to 400F (200C).

Line a baking sheet with foil and give it a light olive oil massage to prevent sticking and promote crispiness.

Step 4: Transform the Coconut

Toss the sweetened shredded coconut into a blender or food processor.

Pulse until it becomes fine, delicate crumbs that will create a dreamy coating.

Step 5: Create the Crunchy Coating

• Ground coconut
• Panko crumbs
• Salt
• Pepper

Blend these ingredients into a texture that promises a satisfying crunch.

Step 6: Set Up the Coating Station

• First bowl: Flour
• Second bowl: Beaten egg
• Third bowl: Coconut-panko mixture

This setup ensures a perfect, even coating for each chicken strip.

Step 7: Dress the Chicken

Rescue the chicken from its marinade, letting excess liquid drip away.

Dredge each strip through the flour, then swim it in egg, and finally roll it in the coconut crumb mixture.

Place each coated piece on the prepared baking sheet.

Step 8: Bake to Golden Perfection

Slide the tray into the oven and bake for about 30 minutes.

Watch for that gorgeous golden-brown color signaling the chicken is cooked to crispy, juicy perfection.

Step 9: Craft the Creamy Sauce

• Reserved coconut milk
• Mayonnaise

Heat gently over medium-low heat until it reaches a smooth, simmering consistency.

Step 10: Plate and Devour

Pull the chicken from the oven and plate it up.

Drizzle the creamy sauce over the strips or serve it on the side.

Dive into a tropical flavor explosion that’ll transport your taste buds to paradise.

Tips for Coconut Chicken

• Toast the shredded coconut before grinding to intensify its nutty, rich aroma and add deeper complexity to the coating.
• Pat chicken strips completely dry before coating to ensure the flour and coconut mixture adheres perfectly and creates a crispy exterior.
• For maximum flavor penetration, score the chicken strips slightly with a knife before marinating, allowing the coconut milk and seasonings to seep deeper into the meat.
• Add a pinch of cayenne or red pepper flakes to the coconut-panko mixture for those who enjoy a subtle kick of heat without overwhelming the dish.
• Replace egg wash with coconut milk or dairy-free milk alternative to make the recipe suitable for those with dietary restrictions while maintaining the recipe's signature crispy texture.

Storing Coconut Chicken

• Seal cooled chicken strips in an airtight container and store in the refrigerator for up to 3-4 days. Place a paper towel inside to absorb excess moisture and maintain crispiness.
• Wrap individual chicken strips in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Label the bag with the date to track freshness.
• Preheat oven to 350F. Arrange chicken strips on a baking sheet lined with parchment paper. Warm for 10-15 minutes, flipping halfway through to ensure even heating and restore original crunchiness.
• Place chicken strips on a microwave-safe plate, cover with a damp paper towel. Heat in 30-second intervals, checking temperature to prevent drying out. Best used when you need a super fast meal solution.

Coconut Chicken Side Ideas

• Pair with Tropical Fruit Salsa: Chop fresh pineapple, mango, and red onion for a zesty accompaniment that complements the coconut chicken's sweet and tangy profile. The bright, citrusy notes will enhance the dish's tropical flavors.
• Recommend Coconut Lime Mojito: Mix white rum, coconut water, fresh lime juice, mint leaves, and a touch of sugar for a refreshing cocktail that mirrors the recipe's core ingredients. This drink will elevate the meal's exotic essence.
• Serve with Cilantro Jasmine Rice: Cook jasmine rice with a sprinkle of fresh cilantro and a dash of lime zest. Its light, fragrant nature perfectly balances the crispy, rich coconut chicken strips.
• Match with Cucumber Mint Salad: Thinly slice cucumbers, add chopped mint leaves, and dress with a light vinaigrette. The cool, crisp salad provides a refreshing contrast to the warm, crunchy chicken.

Coconut Chicken Variations

• Gluten-Free Coconut Chicken: Replace panko crumbs with gluten-free breadcrumbs or crushed rice crackers. Use almond flour instead of wheat flour for dredging to maintain a crispy texture.
• Substitute chicken strips with firm tofu or jackfruit, marinated similarly. Use plant-based egg replacer for coating and follow the same baking method.
• Spicy Island Coconut Chicken: Add cayenne pepper or red chili flakes to the coconut-crumb mixture. Include sriracha or hot sauce in the coconut milk marinade for an extra kick of heat.
• Low-Carb Coconut Chicken: Skip flour and breadcrumbs entirely. Use crushed almonds or pork rinds mixed with shredded coconut as a crunchy coating. Replace mayonnaise with Greek yogurt in the sauce for fewer carbohydrates.

Coconut Chicken Recipe

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4.9 from 24 reviews

• Total Time: 3 hours 30 minutes
• Yield: 4 1x

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Description

Coconut chicken brings tropical paradise right to your dinner table with its creamy, aromatic blend of spices and tender meat. Caribbean-inspired flavors dance across your palate, promising a delightful culinary journey you’ll savor with every delicious bite.

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Ingredients

Scale 1x2x3x

Protein:

• 1.5 pounds skinless, boneless chicken breast halves, cut into strips
• 1 egg, beaten

Coating and Dry Ingredients:

• 1 cup sweetened shredded coconut
• 1 cup panko bread crumbs
• 0.5 cup all-purpose flour
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper

Liquid and Flavor Ingredients:

• 1 14-ounce (414 milliliters) can coconut milk, divided
• 1 clove garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 0.5 cup reduced fat mayonnaise

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Instructions

1. Craft the marinade by blending half the coconut milk with minced garlic, soy sauce, and lime juice in a resealable plastic bag. Shake thoroughly to ensure complete ingredient integration.
2. Submerge chicken strips in the marinade, ensuring complete coverage. Refrigerate for minimum 3 hours to allow flavor penetration, reserving remaining coconut milk.
3. Preheat oven to 400F (200C). Line a baking sheet with foil and lightly oil the surface to prevent chicken from sticking.
4. Transform sweetened shredded coconut into fine crumbs using a blender or food processor. Gentle pulsing creates the ideal coating texture.
5. Combine ground coconut with panko crumbs, salt, and pepper in a mixing bowl. This mixture will create a crispy, flavorful exterior.
6. Arrange three separate bowls: flour, beaten egg, and coconut-panko mixture. This setup enables efficient and even coating of chicken strips.
7. Extract chicken from marinade, allowing excess liquid to drip off. Systematically coat each strip: first flour, then egg, and finally coconut crumb mixture. Position coated strips on prepared baking sheet.
8. Roast in preheated oven for approximately 30 minutes. Monitor for golden-brown coloration indicating complete cooking.
9. Create dipping sauce by whisking reserved coconut milk with mayonnaise in a saucepan. Gently simmer over medium-low heat until warmed through.
10. Plate chicken strips and serve alongside or drizzled with coconut sauce. Enjoy this tropical-inspired culinary creation.

Notes

• Always marinate chicken in the refrigerator to prevent bacterial growth and enhance flavor absorption.
• Pat chicken dry before coating to ensure the flour, egg, and coconut mixture adhere perfectly for a crispy exterior.
• Swap wheat flour with almond flour or cornstarch and use gluten-free panko crumbs to make the recipe celiac-friendly.
• Add cayenne pepper or red pepper flakes to the coconut crumb mixture for those who enjoy a subtle kick of heat.

• Prep Time: 3 hours
• Cook Time: 30 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 470
• Sugar: 6 g
• Sodium: 450 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 80 mg