Coconut Chicken

Coconut Chicken

46 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    3 h 50 m
katie
Recipe by  katie

“I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
  2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
  3. Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
  4. Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
  5. Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.

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Reviews (46)

Rate This Recipe
Texasglori
37

Texasglori

Love this chicken! I've made it 3 times now, and get great feedback from guests and family. Tonight I served it with white rice, stir fried broccoli and pineapple with a terryaki sauce. I also cheated and used 2 chicken gravy packets as a sauce instead of the suggested sauce. Thanks, katie!

Kristine Voykin
35

Kristine Voykin

Wow.... I didn't have high hopes for this as most oven baked chicken fingers are just "so so", but these were fantastic! They had great flavor and the breading was nice and crispy. The sauce seemed like something my family wouldn't eat so I made my own: remaining 1/2 cup coconut milk (light), 1/4 cup water, juice from 1 lime, 2 tsp. soy sauce, 3 TBSP sugar and 3 TBSP corn starch. Whisk in a pot before putting on heat, bring to a boil and keep warm until served. My PICKY PICKY kids devoured this! Thanks!!!

lauraellen225
32

lauraellen225

I marinated my boneless, skinless chicken breast for 12 hours in coconut milk, grated ginger, lemon zest, a bit of garlic and soy sauce. Other than that I followed the recipe and it was super moist, super delicious. Keeper.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 409 cal
  • 20%
  • Fat
  • 21.6 g
  • 33%
  • Carbs
  • 29.4 g
  • 9%
  • Protein
  • 29.5 g
  • 59%
  • Cholesterol
  • 100 mg
  • 33%
  • Sodium
  • 544 mg
  • 22%

Based on a 2,000 calorie diet

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Curried Coconut Chicken

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