Coconut Chicken
User Reviews
4.8
Coconut Chicken
Description
This recipe starts with chicken breast cut into long thin strips. These strips are first dredged in a seasoned cornstarch mixture containing cayenne pepper, salt, and black pepper. They then get dipped in beaten eggs and finally coated thoroughly in sweetened coconut flakes. The breading process ensures a crunchy, flavorful crust with a hint of heat and sweetness from the spices and coconut.
The chicken is cooked either by deep frying in hot oil until golden and crisp or baked in a hot oven for a less oily alternative. Frying yields a distinctive crispy texture and moist interior, while baking offers convenience without sacrificing the coconut’s toasted flavor. The coating gives a tropical crunch that contrasts the tender chicken inside.
Serve coconut chicken with sweet and sour sauce or other favorite dipping sauces to complement its contrasting flavors. It works well as a snack, appetizer, or part of a main plate. The recipe also supports flavor adjustments by adding spices to the dredge for variety.
To keep leftovers crispy, reheat the chicken in a preheated oven rather than the microwave. Store cooked chicken in an airtight container in the refrigerator for 3-4 days once it has cooled to room temperature. This helps maintain flavor and texture for later consumption.
Ingredients
- ½ cup cornstarch
- 1 teaspoon cayenne pepper
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 3 large egg
- 2 cups sweetened coconut flakes
- 1 ½ pounds chicken breast boneless, skinless, cut into long thin strips
- neutral cooking oil for frying, generic cooking oil
Instructions
To Fry
- Prep the ingredients: Grab three shallow bowls. In the first, mix the cornstarch, cayenne pepper, salt and pepper. Beat the eggs in the second bowl. Fill the final bowl with coconut flakes.
- Dredge the chicken: Dredge the chicken pieces first in the cornstarch mixture, then in the eggs, and finally in the coconut, making sure the chicken is fully coated with coconut flakes. Repeat with all chicken pieces.
- Fry: Heat 1 to 2 inches of oil in a deep pot or skillet to 350°F. Add a few pieces of chicken at a time to the hot oil, do not over-crowd. Fry the chicken for about 2 to 3 minutes on both sides, making sure the inside is cooked through. Transfer the chicken onto a paper towel lined plate to drain. Repeat with remaining chicken pieces.
- Serve: Serve with sweet and sour sauce or your favorite sauce.
To Bake
- Prep: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Dredge the chicken as instructed above in step 2.
- Bake: Place the dredged chicken on the prepared baking sheet and transfer to the oven. Bake for 15-20 minutes, or until the chicken is crisp and golden brown.
Notes
- Customize the seasoning blend in the dredge to create different flavor combinations.
- Cool cooked chicken to room temperature before storing in an airtight container to maintain quality.
- Reheat in a 325°F oven for 7-10 minutes to retain crispiness instead of microwaving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 629kcal | 31% |
| Carbohydrates | 37g | 12% |
| Protein | 42g | 84% |
| Fat | 34g | 52% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 248mg | 83% |
| Sodium | 955mg | 40% |
| Potassium | 844mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 441IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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