Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, coconut chicken. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Crunchy baked strips of chicken breast coated in coconut crumbs are served with a creamy coconut-mayonnaise sauce. The Chinese buffet favorite is easy to make at home without deep frying. Dredge chicken strips in egg white and place a couple at a time into the bag to coat with coconut mixture.
Coconut Chicken is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Coconut Chicken is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have coconut chicken using 13 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Coconut Chicken:
- Take coconut coating
- Get 1/2 cup shredded sweetened coconut
- Prepare 1/2 cup panko Japanese bread crumbs
- Get 1/2 tsp salt
- Get 1/3 tsp white pepper
- Take 1/4 cup white corn meal
- Take 1/2 tsp onion powder
- Get 2 large eggs, beaten
- Get 1/2 cup all purpose flour
- Prepare chicken
- Prepare 1 lb boneless, skinless chicken breasts. About six in the pound.
- Prepare frying
- Prepare 1 1/2 cup vegetable oil
This makes sure the chicken will be perfectly juicy, and it also allows the chicken to come to a more reasonable temperature for eating. While oil is heating, season chicken with salt and pepper. Coconut Chicken with Honey Mustard Sauce is a kid friendly and family favorite recipe. Chicken tenders are breaded with coconut and breadcrumbs.
Instructions to make Coconut Chicken:
- In a large shallow bowl add your beaten eggs.
- In another large shallow bowl add your flour, salt, pepper and onion powder. Mix well.
- In a third shallow bowl add your coconut, corn meal and panko. Mix well.
- In a large deep skillet add your vegetable oil. Heat it over medium heat. Temperature should reach 350°F fahrenheit.
- Dredge chicken through the flour mixture. Shake off excess.
- Dip chicken, both sides through egg mixture. Allow excess egg mixture to drip off.
- Finally dredge chicken through coconut mixture.
- Let chicken rest for several minutes after coating on a plate.
- Gently lay chicken into oil and cook 3-4 minutes per side. This depends on thickness of chicken. I like to pound out thicker side of chicken before coating to one equal thickness. I place chicken breast between two pieces of plastic wrap and pound out the thickest end with a meat pounder or rolling pin until the piece is equal in thickness.
- Your looking for a medium golden brown and cooked chicken reaching 165°F in temperature.
- Drain chicken on a plate with paper toweling.
- I like to dip these in duck sauce which I buy mostly prepared.
- Recipe by taylor68too.
They are then pan fried to crispy golden perfection and served with a delectable five ingredient honey mustard sauce that is out of this world good. Much better than our local Thai restaurant served with Thai Cucumber Salad made with sesame seeds instead of peanuts. This Coconut Chicken recipe is a QUICK one-skillet dinner that's huge on flavor, low on effort and made with pantry friendly ingredients. Thinly sliced chicken breasts are lightly dredged in seasoned flour, seared until golden, then served in intoxicating, lusciously creamy, wonderfully fragrant, coconut sauce spiked with honey, lime juice, garlic, ginger and Asian sweet chili sauce. This easy dinner recipe can be fried, baked or air fried to perfection and is kid approved!
So that’s going to wrap this up for this special food coconut chicken recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
