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.
Ingredients
Scale
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
Instructions
- 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.
- Submerge chicken strips in the marinade, ensuring complete coverage. Refrigerate for minimum 3 hours to allow flavor penetration, reserving remaining coconut milk.
- Preheat oven to 400F (200C). Line a baking sheet with foil and lightly oil the surface to prevent chicken from sticking.
- Transform sweetened shredded coconut into fine crumbs using a blender or food processor. Gentle pulsing creates the ideal coating texture.
- Combine ground coconut with panko crumbs, salt, and pepper in a mixing bowl. This mixture will create a crispy, flavorful exterior.
- Arrange three separate bowls: flour, beaten egg, and coconut-panko mixture. This setup enables efficient and even coating of chicken strips.
- 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.
- Roast in preheated oven for approximately 30 minutes. Monitor for golden-brown coloration indicating complete cooking.
- Create dipping sauce by whisking reserved coconut milk with mayonnaise in a saucepan. Gently simmer over medium-low heat until warmed through.
- 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