Description
Whipping up Chinese coconut chicken brings pure comfort straight to your dinner table, with tender chicken swimming in a creamy, fragrant coconut sauce that’ll make your taste buds dance. Weeknight dinners get an instant upgrade when this simple yet delicious dish comes together in less than 30 minutes, giving you a quick flavor escape to Southeast Asian cuisine.
Ingredients
Scale
Main Ingredients:
- 1 pound boneless, skinless chicken breasts or thighs
- 1 can full-fat coconut milk
- 2 large eggs
- ½ cup cornstarch
Supporting Ingredients:
- ¼ cup coconut oil
- ¼ cup granulated sugar
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger
- Zest and juice of 1 lime
Garnish and Serving:
- Salt
- Freshly ground black pepper
- Fresh cilantro
- Cooked jasmine rice
Instructions
- Mix 2 beaten eggs with ½ cup cornstarch in a bowl to create a smooth coating for your chicken pieces.
- Submerge the chicken completely in the egg mixture, ensuring every piece is generously covered.
- Refrigerate the coated chicken for 30 minutes to help the batter adhere during cooking.
- Heat ¼ cup coconut oil in a large skillet to 350°F, creating a hot cooking surface.
- Gently shake excess batter from each chicken piece before carefully placing in the hot oil.
- Fry chicken in batches for 4-5 minutes per side until the exterior turns a deep golden brown.
- Transfer fried chicken to a paper towel-lined plate to absorb extra oil.
- Pour 13.5 oz coconut milk into a saucepan and set heat to medium.
- Add ¼ cup sugar, 1 tablespoon rice vinegar, 1 teaspoon minced ginger, and lime juice to the coconut milk.
- Simmer the sauce for 5-7 minutes, stirring occasionally until it slightly thickens.
- Season the sauce with salt and pepper according to your taste preferences.
- Drop the crispy chicken pieces into the warm coconut sauce, coating each piece completely.
- Allow chicken to simmer in sauce for 2-3 minutes to absorb flavors.
- Plate your chicken over jasmine rice and sprinkle fresh chopped cilantro on top.
Notes
- Marinate the chicken longer for deeper flavor absorption, up to 2 hours in the refrigerator.
- Use fresh coconut oil for the best authentic taste and crispy texture when frying.
- For a gluten-free version, substitute cornstarch with rice flour or gluten-free flour blend.
- Control the sauce’s thickness by simmering longer or adding a small amount of cornstarch slurry if needed.
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 552 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 38 g
- Saturated Fat: 26 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg