0 from 9 votes
Sticky Coconut Chicken
This Sticky Coconut Chicken is all about bold flavors and tender, juicy chicken that’s hard to resist! Sweet, spicy chicken with a hint of coconut and the simplicity of cooking it all in one pan! The chicken is marinated in coconut milk, infusing it with a subtle richness and sweetness, before being cooked in a skillet and finished with a wonderfully sticky glaze. It's easy to make, uses simple ingredients, and delivers big flavors. Serve with some rice and veg for a dish everyone will love.
Cook Time
mins
Total Time
30 mins
Servings: 4
Calories: 498 kcal
Course:
Main Course
Cuisine:
Australian
Ingredients
Marinade
- 1 ¼ cups coconut milk (see note 1)
- ½-1 teaspoon red pepper flakes (see note 2)
- 1- inch chunk fresh ginger grated (see note 3)
- 4 garlic cloves minced (see note 4)
Sauce
- ½ cup rice wine vinegar
- ½ cup water
- ⅓ cup sugar (see note 5)
- 2 tablespoon soy sauce
For the chicken
- 8 boneless skinless chicken thighs
- 1 tablespoon oil
Instructions
- Mix the coconut milk, red pepper flakes, grated ginger and minced garlic in a large bowl or ziplock bag.1 ¼ cups coconut milk½-1 tsp red pepper flakes1- inch chunk fresh ginger4 garlic cloves
- Add the chicken and marinate for at least 4 hours but up to 24 hours.8 boneless skinless chicken thighs
Cup of Yum
To cook
- Mix the sauce ingredients together and set to one side.½ cup rice wine vinegar½ cup water⅓ cup sugar2 tbsp soy sauce
- Place a large non-stick frying pan over a high heat. Once it is hot, add the oil and arrange the chicken thighs in a single layer with the smooth side down. (discard the marinade)1 tbsp oil
- Reduce the heat to medium/low and cook the chicken for 10 minutes.
- Turn the chicken over and pour over the sauce mixture.
- Allow the chicken to cook for a further 10 minutes, then carefully use a spoon to glaze the chicken.
- Cook for another 5-10 minutes until the chicken is cooked and the glaze is thick and sticky.
Cup of Yum
Notes
- I prefer regular full-fat coconut milk as it helps keep the chicken extra juicy, but you can use light coconut milk if you prefer.
- You can add more or less to taste. As written, it has a little pep to it but no real heat.
- Fresh ginger adds so much to the marinade. I keep a root of ginger in a ziplock bag in my freezer and then just grate it with the skin on straight from the freezer. You could substitute it with ginger paste.
- As with every recipe I write, I will always encourage you to measure garlic with your heart! So feel free to add more.
- I use regular white granulated sugar, but you can substitute it for light brown sugar if you prefer.
Nutrition Information
Calories
498kcal
(25%)
Carbohydrates
20g
(7%)
Protein
46g
(92%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Cholesterol
215mg
(72%)
Sodium
724mg
(30%)
Potassium
747mg
(21%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
200IU
(4%)
Vitamin C
1.4mg
(2%)
Calcium
37mg
(4%)
Iron
4.4mg
(24%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 498
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 20g | 7% |
| Protein | 46g | 92% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 215mg | 72% |
| Sodium | 724mg | 30% |
| Potassium | 747mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 37mg | 4% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.