Crispy Crunchy Coconut Chicken: A Taste of Tropical Bliss

Indulge in Crispy Crunchy Coconut Chicken, a tropical delight with a crunchy coating and flavorful marinade.

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Prep Time 30

Cook Time 15

Marinating Time 30

Total Time 1 15

Servings: 4 pieces

Course: Dinner

Cuisine: Thai

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Boneless, Skinless Chicken Breasts Consider turkey cutlets for a leaner option.
1 cup Canned Coconut Milk Fresh coconut milk is a fantastic alternative if available.
2 tablespoons Fresh Lime Juice Lemon juice can substitute if limes aren’t on hand.
1 tablespoon Fish Sauce Use soy sauce for a vegetarian-friendly substitute.

For the Coating

1 cup All-Purpose Flour Gluten-free flour works well in its place.
2 tablespoons Cornstarch No substitutions necessary.
1 teaspoon Kosher Salt Regular salt can be used but adjust to taste.
1 teaspoon Black Pepper Freshly ground varieties yield the best flavor.
2 large Eggs An egg replacer serves well for a vegan option.
1 cup Panko Breadcrumbs Regular breadcrumbs are a substitute.
1 cup Unsweetened Shredded Coconut Sweetened versions should be avoided.

For Frying

1/2 cup Vegetable Oil Coconut oil can be used for a richer flavor.

For the Dipping Sauce

1/2 cup Mayonnaise Greek yogurt offers a healthier alternative.
2 tablespoons Sriracha Adjust to kick up or tone down spice level.
1 tablespoon Honey

For the Salad

4 cups Napa Cabbage Any similar leafy green can work as a substitute.
2 pieces Persian Cucumbers Regular cucumbers can easily replace them.
1 medium Avocado Can be omitted for a lighter option.
1 piece Serrano Chile Adjust quantity based on preferred heat level.
Ginger Optional but recommended for flavor depth.
Soy Sauce Optional but recommended for flavor depth.
Additional Fish Sauce Optional but recommended for flavor depth.
Lime Juice Optional but recommended for flavor depth.
Lime Wedges Use for garnishing and adding freshness.

Equipment

Large Skillet
medium bowl
shallow bowls

Method

Step-by-Step Instructions

In a medium bowl, whisk together the canned coconut milk, fish sauce, and fresh lime juice. Submerge the chicken breasts in the marinade, cover and refrigerate.
Set up a coating station with three shallow bowls: one with flour, salt, and pepper; one with beaten eggs; and one with panko and coconut.
Remove chicken from marinade, dredge in flour, dip in eggs, and coat in panko mixture, pressing to adhere.
Heat vegetable oil in a skillet over medium-high heat. Fry chicken for about 5-7 minutes on each side until golden brown.
Mix mayonnaise, sriracha, and honey until smooth. Adjust spiciness as preferred.
Toss napa cabbage, cucumbers, avocado, and serrano chile in a bowl. Optionally add ginger, soy sauce, fish sauce, and lime juice.
Plate the chicken and salad, drizzle with spicy mayo, and garnish with lime wedges.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For deeper flavor, marinate chicken for up to 24 hours. Avoid pan overcrowding when frying.

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