Crunchy Coconut Chicken recipe
Crispy, golden, and bursting with tropical flavor, this Crunchy Coconut Chicken transforms simple ingredients into a restaurant-worthy dish. Each tender chicken breast is marinated in coconut milk and lime, then coated in a panko-coconut crust for irresistible crunch.
Balanced with a zesty, creamy sriracha mayo, every bite delivers a perfect harmony of heat and richness. The lightly sweet, spicy sauce elevates the coconut-crusted chicken, making it a standout for weeknight dinners or special gatherings.
A vibrant cabbage salad with avocado, cucumber, and fresh herbs adds a refreshing, crisp contrast. Finished with a ginger-lime dressing and lime wedges, this dish combines texture, flavor, and visual appeal for a truly memorable meal.
Crunchy Coconut Chicken Ingredients
Chicken Breasts – Tender and juicy, they form the heart of this dish, absorbing the vibrant flavors of the marinade while providing a satisfying, protein-rich base.
Coconut Milk – Infuses the chicken with a silky, tropical creaminess that balances tangy lime and savory fish sauce notes.
Panko Breadcrumbs & Shredded Coconut – Create the signature golden, crunchy crust that delivers irresistible texture with every bite.
Lime Juice – Adds a bright, zesty lift, enhancing both the chicken and the crisp cabbage salad.
Sriracha & Mayonnaise – Blend into a spicy, creamy sauce that complements the crunchy chicken with a subtle heat and richness.
Napa Cabbage & Fresh Herbs – Provide a refreshing, crisp contrast, offering lightness and herbal brightness to balance the fried chicken.
Avocado & Cucumber – Bring creamy and cooling notes, adding depth and balance to the vibrant salad.
Ginger & Fish Sauce – Introduce aromatic warmth and umami complexity, tying the flavors together in a perfectly harmonious ensemble.
Recipe Tips for Crunchy Coconut Chicken
1. Perfecting the Crunch: Ensure the chicken is pounded evenly to about 1/4″ thick before marinating. This allows the coating to crisp beautifully while the meat cooks evenly. Press the panko-coconut mixture gently to adhere, but avoid compressing too much.
2. Flavor Infusion: Marinate the chicken for at least 30 minutes to allow the coconut milk, lime, and fish sauce to penetrate the meat. For a more intense flavor, refrigerate for up to an hour. This step elevates the dish from good to exceptional.
3. Frying Mastery: Maintain the oil at a steady medium-high temperature, around 350°F. Frying in batches prevents overcrowding, ensuring each piece develops a deep golden color. Use a wire rack to drain excess oil for crispiness that lasts.
What to Serve with Crunchy Coconut Chicken
1. Jasmine Rice: Fluffy jasmine rice is the ideal neutral base, soaking up the tropical coconut flavors and spicy mayo. Its fragrant aroma complements the chicken while keeping the meal light and balanced.
2. Asian-Inspired Slaw: Add extra crunch with shredded carrots, bell peppers, or radish. Tossed in a light lime-ginger dressing, it enhances the freshness and contrasts the richness of fried chicken.
3. Pickled Vegetables or Fruit: Quick-pickled cucumbers, pineapple, or mango offer a tangy, sweet note that cuts through the crispy fried coating. This adds complexity and makes each bite refreshing and layered.
FAQ for Crunchy Coconut Chicken
Q1: Can I bake the chicken instead of frying it?
Yes. For a healthier option, bake at 400°F for 20-25 minutes, flipping halfway. The coating won’t be as deeply golden, but it will remain flavorful and slightly crispy.
Q2: Can the spicy mayo be prepared in advance?
Absolutely. It can be made up to a week ahead and refrigerated. This allows the flavors to meld, enhancing the heat and sweetness.
Q3: What can I substitute for fish sauce?
Soy sauce or tamari can replace fish sauce for a vegetarian-friendly option. Add a touch of lime to mimic the tangy umami flavor.
Q4: How do I keep the chicken crispy after frying?
Place fried chicken on a wire rack instead of paper towels. Avoid covering immediately, as steam can make the coating soggy. Serve shortly after frying for maximum crunch.
Crunchy Coconut Chicken
Ingredients
Method
- Chicken
- Slice each chicken breast in half horizontally. Place between plastic wrap or in a large resealable bag. Using a meat mallet or rolling pin, gently pound until the thickness is approximately 1/4″.
- In a large mixing bowl, whisk together coconut milk, lime juice, and fish sauce. Submerge the chicken, coat thoroughly, cover, and refrigerate for 30 minutes to 1 hour.
- Prepare three shallow bowls: combine flour, cornstarch, salt, and pepper in one; beat eggs in the second; and mix panko with shredded coconut in the third.
- Remove chicken from marinade and dredge first in the flour mixture, then dip in eggs, letting excess drip off, and finally coat evenly with the panko-coconut mixture, pressing gently to adhere.
- Heat oil in a stainless steel skillet to a depth of 1/2″, maintaining approximately 350°F. Fry chicken in batches, turning once, until a deep golden brown, about 3-4 minutes per side. Transfer to a wire rack and repeat with remaining pieces.
- Spicy Mayo
- In a small bowl, combine mayonnaise, sriracha, and honey. Chill until ready to serve.
- For convenience, the spicy mayo can be prepared up to a week in advance and stored in the refrigerator.
- Cabbage Salad
- In a large bowl, toss together cabbage, cucumber, avocado, serrano chile, and cilantro.
- Whisk ginger, lime juice, soy sauce, and fish sauce in a separate bowl. Pour over the salad and toss to coat evenly.
- Serve the crispy chicken alongside the cabbage salad, with spicy mayo and lime wedges for an enhanced presentation and flavor balance.
